In Italian cuisine, the "secondo piatto" or main dish, is the heart of the meal, a testament to the country's diverse landscapes, rich history, and culinary passion. While many people think of pasta when they hear "Italian food," it's the main course that truly showcases the depth and variety of Italy’s gastronomy. These dishes are often simpler in their presentation but are rich in flavor, focusing on high-quality proteins like meat, fish, and poultry, complemented by seasonal vegetables. The philosophy behind the main dish is to highlight the natural flavors of the ingredients, a principle that Italians have perfected over centuries.
Italian main dishes are traditionally divided by their main protein. The peninsula's long coastline ensures a bounty of fresh seafood, while its vast pastures and forests provide an endless supply of high-quality meat.
Hearty Meat Dishes: In the North, where the climate is cooler and the land is more fertile, meat dishes are a staple. The classic Osso Buco alla Milanese is a prime example. This dish features slow-braised veal shanks, tender and falling off the bone, served in a rich broth of vegetables, white wine, and broth. It is often topped with a zesty gremolata of lemon zest, garlic, and parsley. Another northern gem is the Cotoletta alla Milanese, a golden, breaded veal cutlet, fried to perfection and often served with a squeeze of fresh lemon. In Tuscany, the Bistecca alla Fiorentina reigns supreme—a thick-cut steak, typically from the Chianina cow, grilled over a wood fire and seasoned simply with salt, pepper, and olive oil. Its power is in its simplicity and the quality of the meat itself.
Poultry and Game: Poultry dishes are also widespread. Pollo alla Cacciatora, or "Hunter's Style Chicken," is a rustic and beloved dish found all over Italy. Chicken pieces are slow-cooked with tomatoes, onions, mushrooms, and herbs, creating a rich, deeply savory sauce that's perfect for a chilly evening. The secret to its flavor lies in the long simmering, which makes the chicken incredibly tender.
The Best from the Sea: With thousands of miles of coastline, Italy's seafood main dishes are a treasure trove of flavors. In Sicily, you might enjoy Pesce al Sale (fish baked in a salt crust), a method that ensures the fish stays incredibly moist and tender while creating a natural, flavorful crust. From Venice to Puglia, fritto misto di mare (mixed fried seafood) is a popular dish, celebrating the fresh catch of the day with a light, crispy batter. On a chilly Ligurian evening, a warm bowl of Zuppa di Pesce (fish soup) provides comfort and flavor, brimming with various fish and shellfish.
While many main dishes are protein-focused, some Italian meals are built around staples like pasta, rice, and cornmeal, elevating them to a main course status.
Lasagna al Forno: While considered a "primo" (first course) in some contexts, a rich, layered Lasagna al Forno is often served as the main event in family gatherings and on holidays. Layers of fresh pasta sheets are intertwined with a rich ragù (meat sauce), creamy béchamel sauce, and plenty of Parmesan cheese, then baked until golden and bubbling. It’s a complete meal in one pan.
Risotto: In Northern Italy, particularly in the Lombardy and Veneto regions, risotto is a main dish in its own right. Creamy and luxurious, it's a dish that demands attention and patience. Risotto alla Milanese, with its vibrant saffron color, is a classic, as is a rich and savory Risotto ai Funghi Porcini (with porcini mushrooms). These dishes demonstrate how a few simple, high-quality ingredients can create something truly spectacular.
Polenta: In the mountainous regions of Northern Italy, polenta, a thick porridge made from cornmeal, is a staple main dish. It is often served with a rich, slow-cooked meat stew, or with a simple cheese and mushroom sauce. The comforting, rustic nature of polenta makes it a perfect dish for a cold day.
The key to creating an incredible Italian main dish is to focus on quality ingredients and a straightforward cooking process. Italians believe that the fewer ingredients you use, the better, as long as they are of the highest quality. Don't be afraid to let your dishes cook slowly; many of the best recipes, from stews to braises, require time to develop their full depth of flavor. Whether you choose a classic like Osso Buco or a simple, fresh fish dish, you are participating in a culinary tradition that celebrates flavor, simplicity, and the joy of a good meal.
Explore our collection of recipes to find the perfect secondi piatti for your next dinner, and bring the true taste of Italy to your table.