However, in many places in this country, so strongly dominated by the interests of the tourism industry, it turns out to be not so easy to get acquainted with and enjoy its famous culinary culture. In most cases, you will be offered international cuisine, naively believing that this is what will please a foreign guest.
Nevertheless, you should rely on your intuition – the opportunity to taste good local dishes and delicacies is available almost everywhere. At the same time, you should never judge the quality level of the cuisine by the appearance of the restaurant or snack bar: good cafes and restaurants often look modest.
The day begins (if you don't want to do it at the hotel, then at the bar) with a cup of 'espresso' – a very strong black coffee, quickly prepared in your presence, or a less strong coffee, or coffee with milk. It is served with fresh croissants – brioches.
Lunch is eaten in restaurants or in trattorias – small restaurants. It is usually assumed that, according to Italian custom, at least two or three dishes will be ordered. Pasta dishes, collectively called 'pasta,' should be looked for not among the main courses of the menu, but among the appetizers.
If you only want a light snack, you'd better go to a pizzeria, a grill bar, or a snack bar.
Before eating, it is customary to have an aperitif – there are many different types, including non-alcoholic ones. In many places, to stimulate the appetite, they also like to have a small glass of white or sparkling wine. Beer is available everywhere, but it is quite expensive, with local brands being cheaper than imported ones. In any case, you can expect the best service if you order local wine. And with it, mineral water, carbonated or still. We especially recommend trying the exceptional Italian fruit juices.
Those who want to eat a full meal start with an appetizer called 'antipasto.' This could be, for example, ham with melon or figs, a fish salad consisting mainly of shrimp, vegetable assortment, etc. Then comes the first course – 'primo.' This is a pasta or rice dish, served with countless sauces made from tomatoes, meat, cheese, herbs, garlic, mushrooms, seafood, fish, etc. In the evenings, however, preference is usually given to soup – 'minestra.'
The main course – the second course, in Italian 'secondo.' As a rule, it is meat or fish with a vegetable garnish, including potatoes, or salad. You usually prepare the salad yourself right at the table, dressing it to taste with vinegar or vegetable oil. Then comes dessert: a sweet dish, cheese, fruit, or ice cream.
Italians like to end the meal with a cup of 'espresso.' Sometimes, to taste, they add a little grappa (grape vodka) or cognac – then it is called 'caffè corretto.' Or they settle on a bitter liqueur 'amaro.' In any case, the choice is very wide.
If Italians come to eat in a large group, they always pay together, considering, for example, the German custom of paying only for oneself as petty. They divide the total amount equally among the number of people present, and each puts their share on the table. In Italy, people usually eat later than in more northern countries. Thus, lunch here in most cases falls between 1 p.m. and 2 p.m., and dinner (cena) is at the earliest at 7:30 p.m.
In many places, you may be offered a tourist menu at a fixed price ('prezzo fisso'), but the choice of dishes will be very limited.
Italians hardly drink if they are not eating at the same time. But in any small town and at any crossroads, you will find a bar where you can have coffee, soft drinks, juices, wines, or cognac, and from the food – buy a pastry, a small triangular sandwich (tramezzino), or a miniature pizza (pizzetta).