Secondo (Main course)

Brodetto marchigiano (fish and seafood stew) – Le Marche

Ossobuco alla milanese (braised veal shank) – Lombardia

Arrosto morto (pan roasted beef rib eye) – Emilia Romagna

Branzino con finocchio (sea bass cooked with fennel)

Acquapazza (fish stewed with tomatoes, herbs and garlic) – Campania

Frittata di tartufo nero (black truffle omelette) – Umbria

Costoletta alla milanese (breaded veal cutlets) – Lombardia