“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.
From the island of Sardinia comes this stewed rabbit packed with Mediterranean flavours and aromas.Basically, it is a stewed rabbit soaked in water and wine vinegar for several hours, sometimes…
A rich and comforting Italian Bolognese ragù made with beef, pork and tomato, slow-cooked for hours and finished with a touch of milk for perfect balance.
Italian-style ingredients for these crispy and fluffy jacket potatoes filled with mozzarella, fresh cherry tomatoes and oregano. We did not use any butter, only Extra Virgin Olive Oil. Serves 2,…
Asparagi Bianchi Fritti, an easy recipe which comes from Bassano del Grappa is a city in the Vicenza province, Region of Veneto, in Northern Italy. Those white asparagus are just perfect…
Neapolitan Beef Rolls, or braciole, are a classic Southern Italian dish. Thin beef slices stuffed with a sweet and savoury filling, slow-cooked in rich tomato sauce, perfect for pasta and…
