primI

Primi, short for i primi piatti, is the first course in a traditional Italian meal. The term is plural; the singular is primo. Primi are served after antipasti and before secondi and contorni, and they typically feature starch-based dishes that provide the meal’s main carbohydrate component. A primi may include pasta dishes such as spaghetti, penne, or lasagne; risotti; minestre or soups; gnocchi; polenta; and other grain- or legume-based preparations. The selection varies by region and season, and many options are vegetarian or vegetarian-friendly.

In the typical sequence of a formal Italian meal, the primi are followed by the secondi (second course), which centers on meat or fish, often accompanied by contorni (side dishes). Portions are designed to be substantial enough to satisfy the first course without becoming the main course themselves. Regional traditions influence the preferred primi, with Northern Italy favoring pasta and risotto, while Southern Italy often emphasizes pasta varieties and legume-based dishes.

Modern practice varies with setting. In home dining, meals may skip antipasti or contorni, or combine courses in more casual formats. In restaurants, menus may offer a variety of primi as a primary option, sometimes presented as a single large dish or a tasting selection. The concept remains a defining element of traditional Italian cuisine and dining culture.