In traditional Italian dining, the secondi piatti—the second courses—are the true main course of the meal. The primi piatti, while hearty and satisfying, are more of a warm-up.
Think of the primi piatti as the carb-rich dishes like pasta, risotto, or soups that come after the antipasto (aka what Italian called the starter). primi piatti are designed to satisfy without being overly heavy, preparing you for secondi piatti aka the second courses aka actual main course.
The secondi piatti, on the other hand, are where the spotlight truly shines.
These courses focus on protein, featuring dishes like a tender ossobuco, a slow-braised veal shank in a rich sauce, or bistecca alla fiorentina, a thick-cut T-bone steak cooked to perfection.