Grains

In Italy in the past, many of the grain dishes in this chapter would have been served in smallish portions, as a primo piatto, or first course, followed by a secondo piatto of meat, poultry, or fish. But nowadays, as I have already noted, daily multicourse meals at home are vanishing. Thus, many of these recipes, all of them based on farro, polenta, or rice, are substantial enough for a main meal. In most cases, a simple salad or a cooked vegetable and a loaf of good bread will be all you need for a satisfying supper.