contorni

Contorni are side dishes in Italian cuisine. The term refers to dishes prepared to accompany the main course (secondo), typically vegetables, salads, or starch-based preparations. Contorni are designed to complement proteins such as meat or fish and can be served hot or cold, on the same plate as the secondo or on a separate dish.

Common contorni include items such as sautéed leafy greens (spinaci al burro or cavoli saltati), roasted or baked potatoes (patate al forno), grilled vegetables, caponata (Sicilian eggplant and olives), peperonata (stewed peppers), and mixed bean or lentil preparations. In many regions, polenta may also function as a contorno when served alongside a meat or fish dish.

Regional variations reflect ingredients and cooking styles: in the north, contorni often include potatoes, cabbage, or polenta; in the south and on islands, tomatoes, peppers, eggplant, and bean dishes are common; caponata is a notable Sicilian example.

Serving: In traditional Italian meals, contorni accompany the secondo and may be arranged on a separate dish to share among diners; many restaurants list contorni as separate items. In home dining, a contorno is prepared to balance the main course's flavors and portion.

Contorni can be vegetarian or mixed with meat preparations, and modern menus sometimes label multiple small sides under the contorni category to offer a range of vegetable, potato, and legume options.