Secondi (Main courses) October 15, 2015 By Abbacchio (roast lamb) from Lazio Acquapazza (fish stewed with tomatoes, herbs and garlic) – Campania Agnello con carciofi (lamb and artichoke stew) Anatra con arance (duck a l’orange) – Toscana Arista (standing rib roast of pork with rosemary and garlic) – Toscana Arrosto morto (pan roasted beef rib eye) – Emilia Romagna Branzino al sale (salt baked sea bass) Branzino con finocchio (sea bass cooked with fennel) Brasato al Barolo (beef braised in red wine) – Piemonte Ciambotta (summer vegetable stew) Coniglio alla San Ramese (rabbit or chicken with rosemary and olives) – Liguria Costoletta alla milanese (breaded veal cutlets) – Lombardia Costolette di agnello alla griglia (grilled lamb chops with rosemary, garlic and anchovy) Cotoletta alla parmigiana (chicken Parmesan) – Emilia Romagna Frittata di tartufo nero (black truffle omelette) – Umbria Frittata di zucchine (courgette / zucchini omelette) Kaiserschmarrn (fluffy pancake with lingonberry jam) – Alto Adige Magrone d’anatra con marasche (duck with cherry sauce) – Veneto Melanzane alla parmigiana / Parmigiana di melanzane (Aubergine Parmesan / Eggplant Parmesan) – Sicily and Campania Oca con mele (roast goose with apples) Ossobuco alla milanese (braised veal shank) – Lombardia Pesce al cartoccio (fish baked in parchment paper) Pesce spada alla siciliana (swordfish with capers, olives and tomatoes) – Sicilia Pollo e patate (chicken and chips) Polpette con foglie di limone (meatballs wrapped in lemon leaves) – Sicilia Polpette di ricciola (fish cakes) – Sicilia Polpettine (meatballs) Polpettone (meatloaf) – Emilia Romagna Porchetta (roast pork with crackling) – Umbria Ragù alla Potentina (roast pork stuffed with pecorino, garlic and pancetta) – Basilicata Ragù napoletano (neapolitan meat sauce) – Campania Rombo al forno con patate (roast turbot with potatoes) Saltimbocca alla romana (veal escalopes with sage and prosciutto)- Lazio Scaloppine al limone (veal escalopes with lemon) -Lombardia Spiedini di maiale (grilled pork and fennel skewers) – Toscana Tagliata di manzo (sliced steak with rocket and shaved Parmigiano-Reggiano cheese) Tiella di palombo e patate (potato and fish casserole) – Puglia Tonno con cipolle in agrodolce (tuna with sweet and sour onions) – Sicilia Trota in umido con polenta (trout with tomato sauce and polenta) – Friuli Venezia-Giulia Uova ca ‘nduja (eggs with ‘nduja salami) – Calabria Uova in purgatorio(eggs in purgatory) – Campania