Vegetables are often served seperatly from il secondo; if you would like your vegetables with your secondo you will need to ask.
In restaurants vegetables are often very simple, you might even wonder why the Italian diet is considered so healthy as many people don’t even have a contorno when eating out. In homes, however, great care is taken in selecting, cooking and serving vegetables. Green leaf vegetables are boiled, drained, chilled and then served allegro (with a squeeze of lemon juice and a drizzle of olive oil) or ripassato (recooked in olive oil with garlic and chilli).
A salad is nearly always served before the fruit is put on the table. Salad dressing is usually just extra virgin olive oil; when you taste fresh oil you’ll understand why it is unnecessary to make a dressing.
Carciofi alla romana – Roma, Lazio
Radicchio alla griglia – Treviso, Veneto