If you’ve ever dined at an authentic Italian restaurant or browsed a traditional Italian menu, you’ve probably come across the term “Secondi” or “Secondi Piatti.” For those unfamiliar with Italian dining culture, this term might seem confusing at first glance. So, what exactly does Secondi mean in Italian, and where does it fit in a meal?
Understanding Italian Meal Structure
Italian cuisine is not just about food—it’s about structure, tradition, and rhythm. In Italy, a meal is often organized into several distinct courses, especially during formal dining or holiday feasts. These typically include:
- Antipasto – the appetizer or starter (e.g., cured meats, cheeses, olives)
- Primo (Primi Piatti) – the first main dish, usually carb-based like pasta, risotto, or soup
- Secondo (Secondi Piatti) – the second main dish, usually protein-based
- Contorno – a side dish, often vegetables or salad
- Dolce – dessert
The Secondo, or Secondi in plural, refers to the second course of the meal, which focuses primarily on protein. This course is usually the centerpiece of the meal and often features meat, fish, or poultry.
What’s Typically Served in the Secondi Course?
The Secondi course highlights the richness and diversity of Italian regional cooking. Depending on where you are in Italy—or the restaurant’s specialty—you might find:
- Pollo alla Cacciatora (Hunter-style chicken)
- Bistecca alla Fiorentina (Florentine-style T-bone steak)
- Saltimbocca alla Romana (veal with prosciutto and sage)
- Pesce al Forno (baked fish)
- Osso Buco (braised veal shanks)
Unlike the Primo course, which leans heavily on pasta, rice, or polenta, the Secondo is centered around protein and is often cooked simply to let the ingredients shine.
Secondi vs. Primi: What’s the Difference?
The main difference between Primi and Secondi is the type of food served. The Primi Piatti are typically rich and filling starches, like spaghetti, gnocchi, or risotto. These dishes are generally vegetarian or contain only small amounts of meat or fish.
In contrast, Secondi dishes are protein-based, often grilled, baked, or roasted meats and seafood. They are usually accompanied by a Contorno (vegetable or salad side), but the sides are served separately, not on the same plate as the main dish—unlike in American dining.
How Is the Secondi Course Served in Modern Restaurants?
While traditional Italian meals involve all the courses, many modern Italian restaurants—especially outside of Italy—may simplify this structure. You’ll still see menus organized into Antipasti, Primi, Secondi, and Dolci, but diners are encouraged to choose one or two courses, depending on their appetite.
In upscale or authentic Italian restaurants, it’s not uncommon to order a Primo (like a pasta dish) followed by a Secondo (such as grilled fish or steak), allowing for a balanced and satisfying meal progression.
Why Does “Secondi” Matter?
Understanding the term Secondi does more than help you order the right dish—it also connects you to the deeper rhythm of Italian culinary tradition. Meals in Italy are meant to be enjoyed slowly and in good company, with each course offering its own experience. The Secondo course reflects the heart of that tradition: a simple but perfectly cooked protein, prepared with regional ingredients and classic techniques.
Final Thoughts
So, what does Secondi mean in Italian? In the context of a meal, it refers to the main protein-based course, usually meat or fish, that follows a pasta or rice-based Primo. Rooted in Italy’s rich food culture, the Secondi course plays a central role in the dining experience, especially during formal meals or festive occasions. Whether you’re enjoying Osso Buco in Milan or grilled swordfish in Sicily, the Secondi represents the culinary heart of the Italian table.