Testa di vitello, calf's head.
Fe~gato di vitello, calf's liver.
Bracidla di vitello, veal-cutlet.
Costoletta alia Milanese, veal-cut¬
let, baked in dough.
Esgaloppe, veal-cutlet with bread¬
Soglia, a kind of sole.
Salame, sausage (usually with gar¬
Uova, eggs, da bere, soft, dure,
hard, al piatto, poached.
Polio d'India, Tacchino, or Gatti-
Gnocchi, small dumplings of dough.
Stufatino, cibreo, ragout.
Contorno, Guamiztone, garnishing,
vegetables, usually not charged
Polenta, squashed maize.
Asparagi, asparagus (green).
Cdvoli ftori, cauliflower.
Gobbi, cardi, artichoke-stalks (with
Fagidli, French beans.
Fagtolini, young French beans,
Mostarda francese, French mustard.
Mostarda inglese or Senape, hot
Ostriche, oysters (good in winter
Dolce, sweet dish.
Zuppa inglese, a kind of trifle.
Frutta, Giardinetto, fruit, desert.
Pe'rsiche, Pesche, peaches.
Finocchio, root of fennel.
Pane francese, bread made with
yeast (theltalianis madewithout).
Formaggio, cheese (Gorgonzola,
Wine (vino dapaslo; nero, rosso, red; bianco, white; secco,
asciutto, dry; dolce, pastoso, sweet; vino delpaese, wine of the
country) is usually brought in open flasks (comp. below). Wines
of a better quality are served in ordinary corked and labelled bottles.
Cafes are frequented mostly in the late afternoon and evening.
The tobacco-smoke is frequently objectionable.
Caffe nero, or coffee without milk, is usually drunk (15-25 e. per cup).
Caffe latte (served only in the morning) is coffee mixed with milk (25-50 c.;
cappuccino, or small cup, cheaper); or caffe e latte, i.e. with the milk
served separately, may De preferred. Cioccolata, or chocolate 25-50 c.
Pane (a roll) 5 c.; pasta (cake) 5-15 c.; bread and butter (pane e burro)
20 c. — The usual viands for lunch (Colazione) are ham, sausages, cutlets,
beefsteaks, and eggs.
Ices (gelato) of every possible variety are supplied at the cafes at
50-90 c. per portion; a half portion (mezza) may be ordered. Sorbetto,
or half-frozen ice, and Granita, iced-watcr (limonata, of lemons; aran-
ciata, of oranges; di caffe, of coffee) are other varieties. Gassosa, aerated
lemonade, is frequently ordered. The waiter expects 5-10 c.
Newspapers (giornali). The principal Parisian newspapers arc to be
found at all the larger cafes, English rarely. — Italian newspapers (gener¬
ally 5 c.) may be bought from itinerant vendors, either in the cafes or
Wine Shops (osterle), especially in Central and Southern Italy,
arc a favourite haunt of the lower classes. Generally only wine is