xviii RESTAURANTS AND CAFEs.
may be visited by ladies also. They are generally open from 11 a.m.
till comparatively early in the evening, but are frequented chieffy
between 5 and 8 p.m. Breakfast or a light luncheon (colazione) be¬
fore 1 p.m. may be more conveniently obtained at a cafe' (p. xix).
Dinner may be obtained àia carte (172~3 fr.), and sometimes aprezzo
fisso (2-5 fr.). The diner who wishes to confine his expenses within
reasonable limits, should refrain from ordering dishes not mentioned
in the bill of fare. Italian customers have no hesitation in sending
away at once ill-cooked or stale dishes, and sometimes even inspect
the meat or fish before it is cooked. Wine is usually brought in open
bottles (p. xix). The diner calls for the bill with the words 'il cento',
and should check the items and addition. The waiter (cameriere)
expeets a gratuity of 2-5 soldi. If too importunate in his recom-
mendations or suggestions, he may be checkedwith the word 'basta'.
— A late hour for the chief repast of the day should be chosen in
winter, in order that the daylight may be profitably employed.
the Italian restaurants :
List of the ordinary dishes at
Antipasti, relishes taken as whets.
Minestra or Zuppa, soup.
Brodo or Consumè, broth or bouillon.
Zuppa alla Sante, soup with green
vegetables and bread.
Minestra di riso con piselli, rice-soup
Risotto (alla Milanese), a kind of rice
Paste asciutte, maccaroni, al sugo e
al burro, with sauce and butter ;
al pomidoro, with tomatoes.
Carne lessa, bollita, boiled meat; in
umido, alla genovese, with sauce ;
ben cotto, well-done ; al sangue, all'
inglese, underdone; ai ferri, cooked
on the gridiron.
Manzo, boiled beef.
Fritto, una Frittura, fried meat.
Arrosto, roasted meat.
Arrosto dì vitello, roast-veal.
Testa di vitello, calf's head.
Fégato di vitello, calf's liver.
Bracciata di vitello, veal-cutlet.
Costoletta alla Milanese, veal-cutlet,
baked in dough.
Esgaloppe, veal-cutlet with bread-
Sfoglia, a kind of sole.
SalSme, sausage (usually with garlic,
Uova, eggs, da bere, soft, dure, hard,
al piatto, poached.
Pollo d'India or Dindo, turkey.
Gnocchi, small puddinga.
Stufe/tino, cibreo, ragout.
Contorno, Guarnizione, garnishing,
vegetables, usually not charged
Polenta, Maize sauce (thick).
Asparagi, asparagus (green).
Cavoli fiori, cauliflower.
Gobbi, cardi, artichoke-stalks (with
Fagiolini, Cornetti, French beans.
Mostarda francese, simple mustard.
Mostarda inglese or Senape, hot mus¬
Ostriche, oysters (good in winter
Dolce, sweet dish (Zuppa inglese is a
Frutta, Giardinetto, fruit, desert.