It's nothing like I was used to seeing in the US.

這與我在美國看到的完全不同。

There were sections labeled "Primi Piatti" and "Secondi Piatti", and I couldn't figure out which one was the main course.

菜單上標有 "Primi Piatti "和 "Secondi Piatti"，我不知道哪道是主菜。

Initially I thought "Primi Piatti" was simply the version of the appetizer, but as I raced through the menu items in this section, they all seemed quite substantial, so maybe that wasn't the case.

起初我以為 "Primi Piatti "只是開胃菜的一種，但當我快速瀏覽這一部分的菜單時，發現它們似乎都很豐盛，也許並非如此。

So, I decided to do some research, and here's what I found. In traditional Italian dining, the "Secondi Piatti", the second courses, are the true main course of the meal.

是以，我決定做一些研究，以下就是我的發現。在傳統的意大利餐飲中，"Secondi Piatti"，即第二道菜，是一餐中真正的主菜。

The "Primi Piatti", while hearty and satisfying, are more of a warm-up.

Primi Piatti "雖然豐盛且令人滿意，但更像是一種熱身。

Think of "Primi Piatti" as carb-rich dishes, like pasta, risotto, or soup, that come after the antipasto, aka what Italians call the starter. "Primi Piatti" are designed to satisfy without being overly heavy, preparing you for "Secondi Piatti", aka the second course, aka actual main course. The "Secondi Piatti", on the other hand, are where the spotlight truly shines.

Primi Piatti "指的是意大利麵、意大利調味飯或湯等富含碳水化合物的菜餚，它們位於開胃菜（意大利人稱之為前菜）之後。"Primi Piatti "既能滿足口腹之慾，又不會讓菜餚過於厚重，為 "Secondi Piatti"（又稱第二道菜，也就是真正的主菜）做好準備。另一方面，"Secondi Piatti "才是真正的亮點。

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

這道菜的重點是蛋白質，包括鮮嫩的ossobucco（一種用濃郁醬汁慢燉的小牛腿肉）和 Bistecca alla Follentina（我很確定我寫錯了名字），後者是一種厚切 T 骨牛排，烹製得非常完美。

If you are in the mood for seafood, you might find something like a Branzino Affrono, again butchery, sorry, a whole roasted sea bass seasoned with fresh herb, or Crispy Fritto Misto, a delightful mix of lightly fried seafood and vegetables. These dishes are often paired with simple contouring names, C-O-N-T-O-R-I-N-I, which are Italian side dishes that complement the main course.

如果您想吃海鮮，您可能會發現像 Branzino Affrono（又是屠宰，抱歉，是用新鮮香草調味的烤鱸魚），或者 Crispy Fritto Misto（輕煎海鮮和蔬菜的美味組合）。這些菜餚通常搭配簡單的輪廓名稱（C-O-N-T-O-R-I-N-I），即與主菜相得益彰的意大利配菜。

Common examples include roasted vegetables or a light salad, which are typically ordered separately to enhance the overall meal experience. The distinction between "primi" and "secondi" reflects the structure and philosophy of Italian dining.

常見的例子包括烤蔬菜或清淡的沙拉，通常單獨點菜，以提升整體用餐體驗。主菜 "和 "副菜 "的區分反映了意大利餐飲的結構和理念。

The "primi" offers variety and warmth, filling but not overwhelming, while the "secondi" is the centerpiece of the meal, meant to be savored slowly and enjoyed in good company, often alongside a glass of wine.

主菜 "種類繁多，溫馨可口，讓人吃得飽飽的，但又不至於吃撐，而 "副菜 "則是全餐的中心菜，需要慢慢品嚐，在好夥伴的陪伴下享用，通常還要配上一杯葡萄酒。

While traditionally it's encouraged to enjoy both courses sequentially, it's perfectly common for modern diners to choose just one based on their appetite or mood.

雖然傳統上鼓勵依次享用兩道菜，但現代食客完全可以根據自己的胃口或心情選擇其中一道。

This structure is deeply rooted in Italian culture, emphasizing balanced enjoyment and respect for food as an experience, rather than mere substance.

這種結構深深植根於意大利文化，強調平衡享受，尊重食物作為一種體驗，而不僅僅是物質。

So while the "primi" might feel substantial, it's the "secondi piatti" that is considered a highlight of the meal.

是以，雖然 "主菜 "可能會讓人感覺很豐盛，但 "副菜 "才是這頓飯的亮點。