One dish meals have never played an important role in Italian gastronomic tradition which generally looks down on assembling everything together...

continue … in the same dish or putting many different ingredients on the same plate, intended to compose the entire panorama of a meal in one single preparation, And yet, some traditional foods, like paella in Spain and cous cous in North Africa, offer proof of their countries’ imagination through a single dish, fostering their greatness by offering a mixture of flavors and amalgamated together.
Aside from some tasty dishes like risotto with perch, ossobuco, mixed fry (Piemontese or Roman) and the tiella from Bari, Italy has imposed one dish meals by putting together neutral ingredients with flavored sauces. Polenta, a typical example, or even pasta, calls for a rich sauce based on meat or fish and may be a real one dish meal, also from the nutritional point of view.
Our best advice to you, even if you live in the furthest, most remote outpost, is to never, never serve spaghetti with ragù and a Milanese cutlet on the same plate or tagliolini pasta with tomato sauce together with the same course as roast chicken and fried potatoes. Or, never serve pasta as a side dish with the main course, which is one of the perpetual bad examples of the so called international cuisine.
We do look forward to hearing from you with your news and suggestions regarding any surprising and intriguing approaches which, once tried and tested by our strict (but festive) group of tasters, will be given space on our site. A one dish meal, a true, rich and harmonic fusion among its various components (taste, color, intensity, shape) is not improvised, not created from nothing, but, when it does appear on the horizon and finds its definitive “drawing up in the form of a recipe”, it is always a great day for cooking and for the gourmands around the world.

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