中文

Living a Life in Colour

a guide to Italian food, wine and culture

Secondi (Main courses)

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

    • Contact Us

    Learn how to make Italian recipes for family and friends.

    Featured posts

    Venice flooding in 1966 by By Unknown
    Panzarotto (a deep-fried pizza pocket filled with molten mozzarella and tomato sauce)