The primi piatti, while hearty and satisfying, are more of a warm-up.

Think of primi piatti as carb-rich dishes, like pasta, risotto, or soup, that come after the antipasto, a.k.a. what Italians call the starter.

Primi piatti are designed to satisfy without being overly heavy, preparing you for secondi piatti, a.k.a. the second course, a.k.a. actual main course.

The secondi piatti, on the other hand, are where the spotlight truly shines.

This course is focused on protein, featuring dishes like a tender osso bucco, a slow braised veal shank in a rich sauce, or a bistecca agia Valentina, I'm pretty much sure I butchered the name, which is a thick-cut T-bone steak, cooked to perfection.