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Food and Dining

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Posted by Your Guide on May 4, 2006 5:23 PM

Food is more than fuel in Italy. It is also a social experience. Residents enjoy their meals and the people with whom they share them. Breakfast is usually not a highlight, and most Italians simply grab a pastry and a cappuccino as they begin their day. Coffee is highly favored in Italy, and it is typically enjoyed throughout the day. Italians only drink cappuccino in the mornings, however. Later in the day, espresso is the coffee beverage of choice.

Lunch is usually served from 12:00pm to as late as 4:00pm. A rosticcerie or a paninoteca is similar to an American deli or sandwich shop, offering wrapped sandwiches, salads, or pizza slices. A trattoria offers a sit down experience, serving hot dishes and pizza. The word trattoria is typically a sign the prices are lower than the more expensive ristorante.

Pizza is as ubiquitous in Italy as the hamburger is in America. True Italian pizza is much different than what is served in the States. It is almost always made out of a thin crust (if you want a thick crust, go for a square of foccacia) and typically served individually. You do not select your toppings. Rather, you choose the kind of pizza want by name. A few of the most popular are Pizza Margherita (tomato sauce and mozzarella), Pizza Quattro Formaggi (four cheeses), and Pizza Marinara (tomato sauce, oregano, and garlic, but no cheese). Don’t try to add a topping that isn’t listed (even cheese); it doesn’t work that way. That said, there are plenty of pizza restaurants accustomed to serving American tourists, and if you are dining in a tourist hot spot, they will understand your specific requests.

Dinner in Italy is a late-night affair compared to an evening out in the States. Ristorantes don’t even open until 8:00pm, and they are rarely hopping until after 9:00pm or 9:30pm. A typical Italian dinner meal has several courses, and this pattern is true when Italians eat at home as well. The first is Antipasti (equivalent to appetizers) which can be anything from the classic bruschetta (grilled bread with chopped tomatoes) to an antipasti plate of cured meats (such as salami and prosciutto), cheeses, and olives.

The Primo Piatto (the first plate) is typically pasta, but can be soup as well. Some of the most common pasta dishes are Carbonara (egg, an Italian bacon called pancetta, and cheese), Bolognese (meat sauce), and Primavera (spring vegetables). The Secondo Piatto (the second plate) almost always includes meat or fish – or both. Accompanying vegetables are usually served a la carte. The Dolce (dessert) is typically very rich and served in a small portion. Tiramisu is the most famous of the Italian desserts. Some diners opt for gelato, which something of a mix between American ice cream and sherbet.



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