RESTAURANTS AND CAFES.
in the bill of fare. Besides the old-fashioned trattorie a number
of 'restaurants' of a better class have recently been opened in some
of the larger towns, in which the cookery is generally French. The
waiter is called cameriere, but the approved way of attracting his
attention is by knocking on the table. If too importunate in his
recommendations or suggestions he may be checked with the words
lnon seccarmi\
A late hour fOT 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¬
cludes exertion.
List of the ordinary dishes at the Italian restaurants.
Minestra or Zuppa, soup.
Consume, broth or bouillon.
Zuppa alia Santh, soup with green
vegetables and bread.
Gnocchi, small puddings.
Riso con piselli, rice-soup with peas.
Risotto (alia Milanese), a kind of rice
pudding (rich).
Maccaroni al burro, with butter; al
pomidoro, with tomatas.
Manzo, boiled beef.
Fritto, una Frittura, fried meat.
Friltata, omelette.
Arrosto, roasted meat.
Arrosto di vitello, or di mongana,
roast-veal.
Bistecca, beefsteak.
Coscietto, loin.
Testa di vitello, calf's head.
Figdto di vitello, calf's liver.
Braccioletta di vitello, veal-cutlet.
Costoletta alia minuta, veal-cutlet
with calves'1 ears and truffles.
Esgaloppe, veal-cutlet with bread¬
crumbs.
Patate, potatoes.
Quaglia, quail.
Tordo, field-fare.
Lodola, lark.
Sfoglia, a kind of sole.
Principi alia tavola, or piattini, hot
relishes.
Funghi, mushrooms (often too rich).
Presciutto, ham.
Salami, sausage.
Polio, or pollastro, fowl.
Potaggio di polio, chicken-fricasse'e.
Gallinaccio, turkey.
Umido, meat with sauce.
Stufatino, ragout.
Erbe, vegetables.
Carciofi, artichokes.
Piselli, peas.
Lenticchie, lentils.
Cavoli fiori, cauliflower.
Fave, beans.
Fagiuolini, Corneti, French beans.
Mostarda, simple mustard.
Senape, hot mustard.
Ostriche, oysters (good in winter
only).
Frutta, fruit-desert.
Croslata di frutti, fruit-tart.
Crostata di pasta sfoglia, a kind of
pastry.
Fragole, strawberries.
Pera, pear.
Mele, apples.
Persiche, peaches.
Uva, bunch of grapes.
Limone, lemon.
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; asciutto, 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 quan¬
tity drunk. In the larger towns the visitor is asked if he wishes un
mezzo litro or un quinto (l/5th litre; also called bicchiere).
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 (10-15 c. per
cup). Caffe lalte is coffee mixed with milk before served (20-30 c); or
caffe e latte, i. e. with the milk served separately, may be preferred (35-
40 c). Mischio, a mixture of coffee and chocolate (20-30 c), is considered
wholesome and nutritious.
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