XXIV
CAFES.
jF*(m(//ti,mushrooms(oftentoorich).
Prezciutto, ham.
Salami, sausage.
Polio, fowl.
Pollastro, turkey.
Umidi, meat with sauce.
Stufatino, ragout.
Erie, vegetables.
Carciofi, artichokes.
Piselli, peas.
Lentiechie, lentils.
Cavoli fiori, cauliflower.
Face, beans.
Fagiuolini, French beans.
Mostarda, simple mustard.
Senape, hot mustard.
Ostriche, oysters (good in winter
only).
Giardinetto, fruit-desert.
Crostata di frutti, fruit-tart.
Crostata di pasta sfogla, a spe-
j cies of pastry.
Fragole, strawberries.
| Pera, pear.
| Persiche, peaches.
Una, bunch of grapes.
Limone, lemon.
Portogallo, orange.
Finocchio, root of fennel.
Pane francese, bread made with
yeast (the Italian is made
without).
Formaggio, cheese.
Vino nero, red wine; bianco,
white ; asciutto , dry; dolce,
sweet; nostrale, table-wine.
Cafe's are frequented for breakfast and lunch, and in the
evening by numerous consumers of ices. Cafe noir (caffe nero)
is usually drunk (10—20 c. per cup). Caffe latte is coffee mixed
with milk before served (20 c); or caffe e latte, i. e. with the
milk served separately, may be preferred (30—40 c.). Mischio is
a mixture of coffee and chocolate (15—20 c), considered whole¬
some and nutritious. The usual viands for lunch are ham, sau¬
sages, cutlets and eggs (uova da bere, soft; toste, hard; uova al
piatto, fried).
Ices (gelato) of every possible variety are supplied at the
cafe's (30—90 c. per portion); a half portion (mezza) may always
be ordered. Granita, or half-frozen ice (limonata, of lemons; aran-
ciata of oranges), is especially in vogue in the forenoon. The
waiter (bottega) expects a sou or more, according to the amount
of the payment; he occasionally makes mistakes in changing money
if not narrowly watched.
The principal Parisian newspapers are to be found at all the
larger cafe's, English rarely.
Valets de Place (servitori di piazza) may be hired at 5 1. per
diem, the employer previously distinctly specifying the services
to be rendered. They are generally trustworthy and respectable,
but implicit reliance should not be placed on their statements
respecting the places most worthy of a visit, which the traveller
should ascertain from the guide-book or other source. Their ser¬
vices may always be dispensed with, unless time is very limited.
Travellers are cautioned against employing the sensali, or commis¬
sionaires of an inferior class, who pester the stranger with offers
of every description. Contracts with vetturini, and similar ne-
gociations should never be concluded through such a medium, or
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