italian menu master

Secondi

  • Animelle d'Abbacchio

    Animelle d’Abbacchio are sweetbreads from a young, milk fed spring lamb that can be grilled, sauteed or breaded and fried and are often found in traditional Roman trattorie.

    English Name: Lamb Sweetbreads · Course: Secondo piatto, main course · Author

  • Arista di Maiale al Forno

    Arista di Maiale al Forno is a classic Tuscan main course of roast loin of pork spiced with typical Tuscan herbs like rosemary, garlic, black pepper and sage.

    English Name: Roast Pork Loin · Course: Secondo piatto, main course · Author

  • Bollito alla picchiapò

    Bollito alla picchiapò, a dish born out of Roman cucina povera that combines the meat left over from making broth with an “adjusted” tomato sauce that compliments it.

    English Name: Boiled beef with tomato sauce · Course: Secondo · Author

  • Bollito Misto

    Bollito misto is a classic dish found in Piemonte and the Emilia-Romagna regions of Italy composed of humble ingredients made into an elegant feast.

    English Name: Boiled Meats · Course: Secondo piatto, main course · Author

  • Braciola di maiale alla griglia

    Braciola di maiale alla griglia means a simple, grilled pork chop. The quality of the pork in Italy is quite high, making this a simple dish that satisfies.

    English Name: Pork chop · Course: Secondo piatto, main course · Author

  • Carré di agnello

    Carré di agnello designates a rack of lamb, a main course which is usually baked or roasted and cut into individual chops on the plate.

    English Name: Rack of Lamb · Course: Secondo piatto, main course · Author

  • Cima Genovese

    Cima Genovese is a complex Ligurian main dish in which a veal stomach is stuffed with a variety of good things to eat and cooked in water.

    English Name: Stuffed Veal Stomach · Course: Secondo piatto, main course · Author

  • Coniglio alla ligure

    Coniglio alla ligure on an Italian menu signifies rabbit is cooked with aromatic vegetables, wine, and two iconic Ligurian ingredients: olives and pine nuts.

    English Name: Rabbit, Ligurian Style · Course: Secondo piatto, main course · Author

  • Faraona Arrosto

    A faraona on the menu refers to a guinea fowl that’s been roasted or braised in a liquid as a main course or secondo piatto on an Italian menu.

    English Name: Guinea fowl · Course: Secondo piatto, main course · Author

  • Grigliata Mista

    Grigliata mista is the Italian mixed grill that can be made up of carne (meat) pesche (fish) or fruitti di mare (shelfish with a few fish thrown in).

    English Name: Mixed grill · Course: Secondo piatto, main course · Author