Source: what foreigners ate in Italy c. 1900   Leave a comment

Augustus Hare wrote the following paragraph on Italian food in the first chapter of his guide to Florence (‘the thinking man’s Baedeker’). At a date when many travellers were still eating Anglo-Saxon food or, at best, Franco-Italian concoctions it is interesting to see what Hare chose for his British readers.

A Good Luncheon at an Italian Ristorante – Spaghetti con Fegatini; Costale alia Milanese, con fagioli, or funghi all’ olio; Formaggio (cheese), or Dolce (sweet); Fragoli (wild strawberries); Vino Barolo, or Chianti, or Bianco Asciutto (dry white wine). Or, Fegato alia Veneziana, Crocchette con piselli, Insalata ; wine, Vernalese. Or Testina alia Parmegiana, con spinacche; Coscia di Vitello, con maccheroni, Capretto al Forno, Petto di Polio; wine, Volognano.


Posted January 12, 2011 by zachmon in Uncategorized

Tagged with , , ,

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: