The name says it all; this is not the main course, here meat or fish are served maybe with a contorno (vegetable).

All the dishes are simple to prepare though some may need long slow cooking.


Beef in Barolo – Piemonte

Breaded Veal – Milano, Lombardia

Chicken with black olives – Lazio

Easter Pie (Torta Pasqualina) – Liguria

Goulash – Trentino Alto Adige, Veneto and Friuli Venezia Giulia

Liver with onions – Venezia, Veneto

Osso Buco – Lombardia

Polenta – Trentino Alto Adige, Friuli Venezia Giulia, Veneto, Lombardia

Pollo or veal Tonnato – Piemonte

Rabbit alla caciatori – Lazio

Saltimbocca – Roma, Lazio

Veal in Marsala La Finanziera – Piemonte


Roasted Sea bass with San Danielle ham and Sauerkraut Friuli Venezia Giulia

Sea bass cooked in a salt crust – Most coastal areas of the south

Squid cooked in their own ink – Venezia, Veneto

Swordfish steaks in white wine and tomatoes – Most coastal areas of the south


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