“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.
Fagioli borlotti in umido caserecci con salvia e pane tostato. These borlotti beans are gently simmered with sage, garlic, and cherry tomatoes until tender and creamy. It’s a rustic, homey…
Italian stuffed aubergines are filled with tuna, potatoes, olives, capers, oregano and melted Provolone cheese. A simple, hearty recipe.
Creamy instant polenta baked with ham and Fontina cheese – ready in 35 minutes for a cosy, fuss-free dinner for 2–3.
These pizza-style mushrooms are topped with tomato passata, mozzarella, then baked until golden and tender. Perfect as an appetiser or light meal.
Soft, tender Italian meatballs simmered in a rich tomato sauce. This authentic polpette al sugo recipe comes straight from Nonna’s kitchen.
