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Category Archives: Second courses

Traditional Italian meals are composed by two smaller main courses. Second courses (secondi) are usually a meat dish served with a salad or some other side dishes. Pasta and rice are never served as a secondo or as a side dish. Read about the Italian meal structure for more details.

Aubergine parmigiana

Posted in main courses, second courses, starters on 5 February 2013
Aubergine parmigiana

Aubergine parmigiana is a traditional dish from Southern Italy made with layers of aubergines (deep fried or grilled), tomato sauce and mozzarella cheese.
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Vitello tonnato

Posted in second courses, starters on 4 April 2012
Vitello tonnato

Vitello tonnato is a typical summer dish from Piedmont consisting of thin slices of meat (usually veal, but pork in this case) covered with a tuna-based sauce.
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