secondi

Secondi is the second course in traditional Italian meals, typically a protein-based dish served after the primi and before contorni. In many settings it forms the main course and is paired with vegetables or other side dishes, known collectively as contorni. The term secondo is singular and secondi is plural; on menus secondi piatti is a common label.

Most secondi are meat or fish, though contemporary menus may include vegetarian options. Common preparation methods include grigliata (grilled), arrosto (roasted), al forno (baked), in umido (braised), and sauces such as alla cacciatora. Regional variation reflects local ingredients: beef, veal, and pork are favored in the north; fish and seafood are prominent in coastal areas.

Classic secondi in Italian cuisine include bistecca alla Fiorentina, ossobuco, saltimbocca alla Romana, pollo alla diavola, and branzino al forno. They are typically served with contorni such as sautéed greens, potatoes, or a simple salad. In formal meals, the secondi follows the primi and is followed by dolci; wine pairings are chosen to complement the protein and sauce.

In modern dining, menus may present secondi as standalone dishes with one or two sides, and some restaurants offer vegetarian or lighter options as secondi to accommodate dietary preferences.