Taillage

Taillage, the practice of cutting vegetables into uniform size and shape, is important for two reasons: Firstly, it ensures that food will cook evenly and at the same rate; secondly, it will enhance the visual appeal of a dish.

The practice of taillage in professional cooking is French in origin, dating back hundreds of years. However, these classic French cuts have, over time, become widely used by chefs around the world, and are used in traditional and modern Italian dishes.

Each taillage technique has a specific name, given below in French and parenthetically in Italian: