The "primo" will be followed by a "secondo", a fish, meat, cheese or vegetable-based main course with a side dish chosen to complement it.
Salad is often brought to table dressed, but can be dressed individually. There is only ONE Italian green-salad dressing: it is made of three parts of extra virgin olive oil, one part of vinegar (or lemon juice), freshly grated pepper and salt. Do not waste your money on "Italian salad dressings" in the supermarket. They are American inventions as well as the containers of "Italian Herbs": that is just a collection of herbs and Italians would never use it (Basil and Oregano are never mixed!).
Again, in especially festive occasions there may be more than one "secondo" and many side dishes, cheese and some desserts, either a pudding, pastries, or a cake.
Lunch will usually close with fresh fruit and an espresso.

• SFORMATO COL PREBÛGGIUN - PREBÛGGIUN TART

• TORTA PASQUALINA - EASTER PIE

• POLPETTONE DI FAGIOLINI - GREEN BEANS TART

• SFORMATO DI BORRAGINE - BORAGE QUICHE

• FRITTATA DI PATATE - OMELETTE WITH POTATOES

  Sidedishes:

• FIORI DI ZUCCA O ZUCCHINO RIPIENI - STUFFED PUMPKIN OR ZUCCHINI/COURGETTE FLOWERS

• INSALATA DI BARBA DI FRATE - "RISCOLO" SALAD

• SPINACI CON UVETTA E PINOLI - SPINACH WITH RAISINS AND PINE NUTS

• CUNDIGGIUN

• INSALATA PASQUALE - EASTER SALAD