till comparatively early in the evening, but are frequented chiefly
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. xxii).
Dinner may be obtained a la carte (iy2-3fr.), and sometimes a prezzo
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. xxii). The waiter is called cameriere (or bottegd), 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 word 'basta'. The diner calls for the bill with
the words 'il conto', and should check the items and addition. The
waiter expects a gratuity of 2-5 soldi. — A late hour for the chief
repast of the day should be chosen in winter, in order that the day¬
light may be profitably employed.
List of the ordinary dishes at t
Antipasti, Principii, relishes taken as
whets (such as sardines, olives, or
Minestra or Zuppa, soup.
Brodo or Consume, broth or bouillon.
Zuppa alia Santi, soup with green
vegetables and bread.
Minestra di riso con piselli, rice-soup
Risotto (alia Milanese), a kind of rice-
Paste asciutte, maccaroni, al sugo e
al burro, with sauce and butter;
ai pomi d'oro, with tomatoes.
Came lessa, bollita, boiled meat; in
umido, alia genovese, with sauce;
ben cotto, well-done; al sangue, alP
inglese, underdone; ai ferri, cooked
on the gridiron.
Manzo, boiled beef.
Fritto, una Frittura, fried meat.
Fritto misto, a mixture of fried liver,
brains, artichokes, etc.
Arrosto, roasted meat.
Arrosto di vitello, roast-veal.
Testa di vitello, calf's head.
Figato di vitello, calf's liver.
Bracidla di vitello, veal-cutlet.
Costoletta alia Milanese, veal-cutlet,
baked in dough.
Esgaloppe, veal-cutlet with bread¬
lie Italian restaurants : —
Sdgtia, a kind of sole.
Salame, sausage (usually with garlic,
Uova, eggs, da bere, soft, dure, hard,
al piatto, poached.
Polio oTIndia, Tacchino, or Gallinacdo,
Gnocchi, small puddings.
Stufatino, cibreo, ragout.
Contorno, Guarnizione, garnishing,
vegetables, usually not charged
Polenta, squashed maize.
Asparagi, asparagus (green).
Cdvoli fiori, cauliflower.
Gobbi, cardi, artichoke-stalks (with
Fagidli, French beans.
Fagiolini, young French beans.
Mostarda francese, simple mustard.
Mostarda inglese or Sendpe, hot mus¬