Secondi (second plates)

Meat dishes
Cassoeula: a meal-in-one dish of stewed pork ribs, sausage, cotenne (pork skin) and savoy cabbage.  From Lombardy.

Poultry dishes
Duck with spiced pears

Rabbit dishes
Roasted rabbit with fennel

Fish dishes
Cappon Magro
Fish quenelles
Gamberi di fiume alla busara (Crayfish alla busara)
Sea bass baked in herbed salt

Truffles, eggs, and asparagus

Regional specialties
Bagna Cauda (from Piemonte, it means “hot bath”)
Taieddhra (from Puglia)


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