Month: June 2017

The Rules for Combining Second Courses and Side Dishes

In Italy, side dishes are conceived as garnishes and complements to second courses of meat, fish or eggs. In the Italian tradition, preparations of vegetables and legumes, both cooked and raw, are served beside the main course or in a separate dish. Another very popular side dish, especially in the north of the Italian peninsula, is polenta (maize porridge). In the past, in the homes of the poor, it was the only real staple food available.

Read More