“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.
Sea bream is a popular fish in the Mediterranean Sea and this is how we have stuffed it, with typical southern flavours such as black olives, capers, garlic, oregano and…
Venetian Liver and Onions, also known as Fegato alla Veneziana, is a classic Italian dish made with tender veal liver and slow-cooked white onions. Simple, authentic, and ready in about…
Beef meatballs, Polpette di Manzo, such a delicacy especially when soft and juicy. We made them simply by stewing them in a pan without tomato sauce.Not at all difficult to…
Stir-fried prawns combined with a gentle mint sauce that enhances taste and freshness. Serves 2, Preparation 20 mins, Cooking 10 mins For the mint sauce: Method Coarsely chop mint leaves…
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…
