“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.
We’ve been using ready-packed frozen hake fillets, so no messy cleaning of the fish.Many recommend cooking the fillets straight from the freezer, however we preferred to thaw them beforehand precisely…
Fresh sardines breaded in durum wheat flour and then fried, so crispy and fingers-licking. Excellent as a second course or even as an aperitif paired by a glass of chill…
One-pot recipe for this easy-to-make chunky stewed chicken. Frozen bagged peas work great and save time. We also used canned Italian peeled tomatoes. The outcome is exceptionally tasty. Serves…
The Italian region of Piedmont is famous for its delicious hazelnut cultivar, the ‘Tonda Gentile del Piemonte’: these hazelnuts are so appreciated all over the world that they constantly rank…
Tasty crispy and golden in colour these saffron-flavoured potatoes and onions. We also added a touch of marjoram, which goes really well with them. Excellent both as a side dish…
