Information obtained from waiters and others of a similar class can
seldom be implicitly relied upon. Enquiries should be addressed to the
landlords or head-waiters alone, and even their statements received with
IX. Restaurants and Cafes.
Restaurants (trattorie) are chiefly frequented by Italians,
and travellers unaccompanied by ladies. Dinner may be obtained
a la carte at any hour between 12 and 7 or 8 p. m., for l1^
— 3 fr. The waiters expect a gratuity of 2—4 soldi. The diner
who desires to confine his expenses within reasonable limits
should refrain from ordering dishes not comprised in the bill of
fare. A late hour for the principal repast of the day should be
selected in winter, in order that the daylight may be profitably
employed. — Importunities on the part of the waiters are usually
disposed of by the expression 'non seccarmi'.
The following list comprises most of the commoner Ita¬
Consume, broth or bouillon.
Sante or minestra, soup with
green vegetables and bread.
Gnocchi, small puddings.
Riso con piselli, rice-soup with
Risotto, a species of rice pud¬
Maccaroni al burro, with butter;
al pomi d"oro , with paradise
Manzo, boiled beef.
Fritti, fried meat.
Arrosti, roasted meat.
Arrosto di vitello, roast veal.
Testa di vitello, calf's head.
Fegato di vitello, calf's liver.
with calf's ears and truffles.
Sfoglia, a species of sole.
Principi alia tavola, hot relishes.
Umidi, meat with sauce.
Cavoli fiori, cauliflower.
Fagiuolini, French beans.
Mostarda, simple mustard.
Senape, hot mustard.
Ostriche, oysters (good in winter
Crostata di frutli, fruit-tart.
Crostata di pasta sfogla, a spe¬
cies of pastry.
Uva, bunch of grapes.
Finocchio, root of fennel.
Pane francese, bread made with
yeast (the Italian is made