“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.
This pea and cheese frittata is a simple and delicious Italian egg dish made with sweet peas, Parmigiano Reggiano, onion, and fresh thyme. Light, flavourful, and ready in just 30…
Super quick recipe, soft chunks of chicken breast in a creamy and spicy sauce of tomato puree and spicy spreadable salame paste nduja calabrese. Not only chicken with ‘Nduja,…
Oh, how good these cabbage wraps stuffed with mortadella taste, ideal as a one-pot meal for a nutritious lunch to serve. In Italy it is mainly cultivated in the central-northern…
Pork sausage in milk sauce is a dish typical of Veneto and Friuli Venezia Giulia regions in northeastern Italy, easy to prepare and a must-have for a winter’s evening. Red…
Tender, insanely tasty and very easy to make, these salami meatballs are a real treat, excellent as a meat main course as well as to season a pasta dish or…
