“Secondi Piatti” are usually served as a second course in a traditional Italian meal, just after the “Primi Piatti” but before the Desserts; they are usually accompanied by a side dish (“Contorni”). In this category you will find mostly preparations with meat, fish, eggs or cheese as the main ingredient.
There are countless versions of Cacciatore – ‘alla Cacciatora’ in Italian.This is one in which we cooked the rabbit with white wine vinegar and capers. Slightly pungent and delicate taste…
Filetti di Branzino con ‘Nduja. We have pan-fried sea bass fillets with a spicy touch of ‘Nduja, a Calabrian spicy salami spread nduja-the-calabrian-spicy-spreadable-salami-paste. Just a little goes a long way…
Purple cauliflower is typical of Southern Italy and Sicily in particular. It’s a rare variant of the common cauliflower obtained by crossing cabbage, cauliflower and broccoli. Because of its purple…
Very tender meat with a very crispy nutty breading coating. Serves 4-6, Preparation 10 mins, Cooking 10 mins 6 Pork Loin, thinly sliced 2 eggs, beaten Half a glass of…
A delicious combination for these stuffed cuttlefish, with a slightly bitter aftertaste given by the cavolo nero, aka Tuscan Kale, but also with a nutty taste given by the pine…
