Second Course SECOND COURSES ARE PRIMARILY MADE UP OF MEAT AND FISH IN THE ITALIAN CUISINE. HOW TO COOK VITELLO TONNATO POMEGRANATE GLAZED LAMB Italian Lemon Basil Chicken Veal Roll Up ITALIAN ROAST INGREDIENTS CARPIONE, COOKED VEAL, CHICKEN & FISH IN AROMATIC VINEGAR BROTH RISOTTO ZAFFERANO & OSSO BUCO