RESTAURANTS AND CAFKS.
riere, but the approved way of attracting his attention is by knock¬
ing on the table.
A late hour for the chief repast of the day should be chosen in
winter, in order that the daylight may be profitably employed, but
an early dinner is preferable in summer when the midday heat pre¬
List of the ordinary dishes at the Italian restaurants : —
Minestra or Zuppa, soup.
Consume, broth or bouillon.
Zuppa alia Sante, soup with green
vegetables and bread.
Gnocchi, small puddings.
Riso con piselli, rice-soup with peas.
Risotto (alia Milanese), a kind of rice
Maccaroni al burro, with butter; al
pomidoro, with tomatos.
Manzo, boiled beef.
Fritto, fried meat.
Frittura mista, a mixture of fried
liver, brains, and artichokes.
Arrosto, roasted meat.
Arrosto di vitello, or di rnongana,
Coscelto , loin.
Testa di vitello, calf's head.
Fegato di vitello, calf's liver.
Bracciolelta di vitello, veal-cutlet.
Costoletto alia minuta, veal-cutlet
with calves' ears and truffles.
Sfoglia, a kind of sole.
Principi alia tavola, or piattini, hot
Funghi, mushrooms (often too rich).
Polio, or pollastro, fowl.
Umido, meat with sauce.
Cavoli fiori, cauliflower.
Fagiuolini, French beans.
Mostarda, simple mustard.
Sendpe, hot mustard.
Ostriche, oysters (goodinwinteronly).
Giardinetlo or frutta, fruit-desert.
Crostata di frutti, fruit-tart.
Crostata di pasta sfoglia, a kind of
Melo, or porno, apple.
Uva, bunch of grapes.
Arancio or portogallo, orange.
Finocchio, root of fennel.
Pane francese, bread made with yeast
(the Italian is made without).
Formaggio, cacio, cheese.
Wine (nero or rosso, red; bianco, white; dolce, sweet; ascitttto, dry;
del paese, wine of the country) is usually placed on the table in large
bottles at the Tuscan restaurants and charged for according to the quantity
drunk. At Rome and some other places the visitor is asked if he wishes
un mezzo litro or un quinlo ('/sth litre).
Cafes are frequented for breakfast and lunch, and in the evening
by numerous consumers of ices.
Caffe nero, or coffee without milk, is usually drunk (10-15c. per
cup). Caffe latte is coffee mixed with milk before being served (20-30c);
or caffe e latte, i.e. with the milk served separately, may be preferred
(30-4Oc). Mischio is a mixture of coffee and chocolate (20-30c), considered
wholesome and nutritious.
The usual viands for lunch arc ham, sausages, cutlets, beefsteaks, and
eggs (nova da bere, soft; toste, hard; nova al piatto, fried).
Ices (sorbetto or gelato) of every possible variety are supplied at the
cafes at 30-90c. per portion; or a half portion (mezzo) may be ordered.
Granita, or half-frozen ice (limonata, of lemons; aiaiu-ittta of oranges), is
much in vogue in the forenoon. The waiter, who expects a sou or more,