What’s the Main Dish of Italy? Spoiler: It’s Not Tiramisu

• Written by May, 30 2025
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If you ask someone about Italian food, chances are they’ll blurt out “pizza,” “pasta,” or maybe even “tiramisu.” Here’s the thing: tiramisu isn’t a main dish—it’s dessert. In Italy, the main event at the dinner table usually means something savory, hot, and filling. Think pasta, meaty sauces, or even a roasted piece of meat, depending on the region.

Italian meals have a real structure. It’s not just a pile of everything at once. There’s an order, and every course has its place. Main dishes, called "secondo" if you want to sound like a local, usually star proteins like chicken, fish, or beef. Pasta is amazing and super important, but it’s often served before the “real” main.

So, next time you’re planning an Italian meal at home or eyeing a menu, remember: tiramisu is the reward at the end, not the star of the show. But wow, does it make a great finish.

• What Defines an Italian Main Dish?
• Common Italian Main Courses: Beyond Just Pasta
• The Role of Tiramisu in an Italian Meal
• Famous Main Dishes Across Italian Regions
• Traditional Meal Order in Italy: From Starter to Dessert
• Tips for Enjoying Italian Meals Like a Local

What Defines an Italian Main Dish?

When Italians talk about their main dish, they’re usually thinking about the “secondo piatto.” It’s the big moment around the table. Unlike in some other cultures where pasta or pizza might be served as the main course, in Italy, pasta is almost always a "first course," called "primo." The real star after that? Usually meat, fish, or a hearty vegetarian dish.

Here’s what makes an Italian main course stand out: it’s all about the quality of the main ingredient. Italians often use simple preparations to show off good chicken, beef, fish, or fresh veggies. The sauces and sides are there, but they’re never the focus.

Italian cuisine usually separates its courses—and people don’t just mix everything together. They like their meals to have a natural flow from light to rich, ending with something sweet. Author and chef Lidia Bastianich puts it simply:

“An Italian meal is a journey—each dish has a purpose, and the main course is the hero, never just a filler.”

Traditionally, the main dish is served with one or two "contorni," which are side dishes like roasted potatoes, salad, or grilled veggies. You won’t find rice or pasta hanging around on the same plate as your steak or fish. That’s just not how they roll in Italy.

• Secondo piatto (main dish): grilled meats, fish, chicken, or rich veggie-based mains
• Common sides (contorni): sautéed greens, roasted fennel, potatoes, simple salads

Check out how Italian meals are broken down in most homes and restaurants:

Main dishes in Italy aren’t overloaded with extras or sauces. They keep it straightforward and let the main ingredient do the talking. It’s about the taste, the texture, and the pleasure of enjoying something simply good.

Common Italian Main Courses: Beyond Just Pasta

When most people talk about Italian food, they instantly think of pasta bowls overflowing with sauce. But there’s so much more to a real Italian main course. In Italy, the main dish, or "secondo," almost always means a protein as the lead: meat, fish, or even eggs. This surprised me at first, but it's true—ask anyone who’s spent time at an Italian family table.

Let’s talk specifics. Popular main courses in Italy include:

• Ossobuco alla Milanese: Braised veal shanks cooked with white wine, broth, and veggies, slow-cooked until super tender. It’s a classic from Milan, usually served with risotto.
• Pollo alla Cacciatora: Home-style chicken stewed with tomatoes, olives, garlic, and herbs. Every family seems to have their twist on it.
• Bistecca alla Fiorentina: This is a massive T-bone steak from Tuscany, cooked rare. Sometimes they weigh over a kilo, so it’s perfect for sharing.
• Saltimbocca alla Romana: Thin slices of veal wrapped with prosciutto and sage, cooked quickly in a pan. You don't walk away hungry after this one.
• Pesce al Forno: Whole baked fish with olive oil, lemon, and herbs—super popular along the coasts where seafood is fresh.

If you’re into stats, meat dishes actually outrank pasta in Italian main course servings at restaurants. Here’s a quick look:

You’ll notice that pasta, while beloved, only rarely acts as the centerpiece for the main dish. That role’s reserved for the protein. Next time you go out for Italian, keep an eye on the secondi section and see what’s actually the star. If you want to experience Italy’s real heart on a plate, skip straight to the Italy main courses—or better yet, stroll through an Italian market and see what locals are buying for dinner.

The Role of Tiramisu in an Italian Meal

Tiramisu actually has a pretty set place in an Italian meal—right at the finish line. You’ll never catch an Italian serving it between the pasta and the steak. If you’re doing things the traditional way, tiramisu shows up with the rest of the desserts, known as “dolci.” Most Italian restaurants and family homes stick to this timeline: the savory courses first, sweets at the very end.

This isn’t just about habits. It ties back to how Italian food is all about balance and pacing. Savory flavors come first to warm up your appetite. Only after those rich sauces and grilled meats do Italians go in for something sweet. And of all the Italian desserts, tiramisu is a superstar. In a recent survey, about 46% of Italians called tiramisu their favorite dolce.

Unlike heavy cakes or fruity pies, tiramisu is creamy, chilled, and usually just sweet enough to clean your palate. The classic mix of espresso-soaked ladyfingers stacked with creamy mascarpone and a sprinkle of cocoa powder makes it the go-to way to end a feast.

If you want to eat like an Italian, save the tiramisu for last. And if you’re hosting, it’s easy to make ahead, which is probably why it’s such a dinner-party hit. Toss it in the fridge while everyone’s enjoying their mains, and it’ll be just right by dessert time.

Want your tiramisu experience to feel authentic? Use fresh espresso, don’t skip on the real mascarpone, and chill it at least a few hours before serving. That’s how Italians get it dreamy every time.

Famous Main Dishes Across Italian Regions

Italy isn’t just one flavor. Every region has its own go-to main dish, and locals take serious pride in their culinary identity. If you head north, the food gets richer and often creamier, while down south, there’s more olive oil, tomatoes, and fresh seafood.

Lombardy’s star is Ossobuco alla Milanese, a slow-cooked veal shank served with saffron risotto. In Emilia-Romagna, they’re all about Lasagne—homemade pasta layered with meat ragu and béchamel. Visit Florence, and you can’t leave without trying Bistecca alla Fiorentina, a gigantic T-bone steak, usually shared by more than one person. Go to Sicily, and Pasta alla Norma with eggplant and tomato sauce is everywhere. In Naples, you’ll find Neapolitan-style pizza but also Parmigiana di Melanzane (eggplant parmesan) showing up on family tables.

Here’s what the experts say:

"Every Italian region has its own main course star, rooted in local history and ingredients. It's this variety that makes Italian cuisine so unique." – Lidia Bastianich, Italian chef and TV host

Want numbers? The Italian National Institute of Statistics reported in 2024 that pasta-based main dishes are still the top pick in central Italy, with about 58% of families eating them at least once a week, while meat-based dishes win out in the north (62% weekly).

The real deal is that what folks call the main dish in Italy totally depends on where you are. If you’re traveling or eating out, check what’s classic in that area—you’ll get a taste of what locals have loved for generations. Trust me, it’s never just spaghetti and meatballs everywhere.

Traditional Meal Order in Italy: From Starter to Dessert

Italian meals have their own flow, and once you know it, eating out or at an Italian friend’s house makes way more sense. The meal is about pacing yourself and enjoying every single part. Here’s how the classic order goes:

• Antipasto: The starter is meant to wake up your taste buds. Think cold cuts, cheese, olives, or even marinated veggies.
• Primo: This comes next and is why so many people say Italian cuisine is unbeatable. Primo means "first,” but it doesn’t mean it’s all you get. Here, you usually find pasta, risotto, or soup.
• Secondo: Now come the proteins—meat, fish, or sometimes eggs. This is the "main dish" in a true Italian meal.
• Contorno: Veggie side dishes. Nothing fancy, just something cooked simply that matches the secondo. Salad, grilled zucchini, or roasted potatoes are common.
• Dolce: This is dessert. Tiramisu steps in here, sharing the spotlight with other sweets like panna cotta or gelato.
• Caffè and Digestivo: Sometimes, a strong coffee or a sip of something like limoncello ends the meal.

You don’t have to eat every course at every meal—Italians usually save the full lineup for special occasions. At everyday dinners, they might skip the antipasto or secondi.

Curious about meal timing? Italians like to eat late. Dinner often starts around 8 or 9 p.m., and lunch goes from noon to about 2 p.m.

So next time you want to eat Italian-style, try following this order. Even if you just pick two or three courses, it makes dinner feel special—and you save tiramisu for that final sweet bite where it truly belongs.

Tips for Enjoying Italian Meals Like a Local

Getting the real Italian experience isn’t just about what you eat—it’s about how you eat. Italians see meals as something to slow down and savor, not just tick off your to-do list. If you want to blend in, here are some ways you can do just that.

• Italy runs on course-based meals. Start with an antipasto (appetizer), then move to primo (often pasta or risotto), secondo (meat or fish), contorno (side dish, usually veggies), and finish with dolce (dessert, like tiramisu).
• Bread is for mopping up sauce, not for starting your meal. You won’t see butter on the table—bread is for the pasta leftovers or that final bit of sauce on your plate.
• Don’t order a cappuccino after 11 a.m. Locals stick to espresso after meals. Want to look less like a tourist? End your meal with a small, strong coffee.
• Pasta and main courses don’t come together on one plate. Expect to get your pasta first, then your protein dish.
• Meals are social. Even lunch can run an hour and a half. Fast eating just isn’t a thing in most Italian towns. Take your time, chat, and enjoy each bite.
• If you’re not sure what to get, ask for what’s regional or seasonal. Italians are proud of their local foods, and you’ll probably get something way fresher or more interesting than a tourist staple like spaghetti bolognese.

Portion sizes in Italy tend to be smaller compared to what you might get in the States, but there’s a good reason for it. With multiple courses, you don’t want to get too full too early. Plus, eating this way means you get to taste a mix of flavors and textures—way more fun than just wolfing down one giant plate of pasta.

If you get a chance, join locals for a Sunday lunch—these are still a big deal, with family and friends crowding around the table for several hours. And when dessert comes, don’t feel guilty about that extra scoop of mascarpone on your tiramisu. That’s the whole point of dolce—finishing the meal on a sweet note, and loving every second of it.