Category Archives: Italy

Eating Cheaply in Italy

Someone asked in one of the travel forums about how to eat cheaply in Italy, and whether it’s possible to take a "doggie bag" from a restaurant.

To answer the second question first: I’ve only once taken away the remains of a meal from a restaurant in Italy (a steak that was larger than anticipated). Italian restaurant servings are of a reasonable size, so usually if you clean the plates on a first course (carbos: pasta or rice) and second course (protein + veg), you will be comfortably full, but not bursting. But if you did have anything leftover, I’m sure they wouldn’t mind wrapping it for you.

The restaurants that also (or exclusively) do takeawaylook for the sign "asporto" – often serve Chinese food, kebab, or pizza. Best of all, however, are rosticcerie, which make rotisserie-grilled chicken (which you can buy whole or in parts), roasted potatoes, and a large or small variety of other dishes. They are better equipped with take-away containers, and will give you napkins and plasticware as well.

There are other ways to eat cheaply. Most supermarkets and some smaller stores have a prepared-foods counter with both hot and cold food ready to go. You could also buy fresh bread, cheese, prosciutto, salame, etc. and make your own sandwiches. Buy some olives, pickled onions, and other goodies to round out your meal. You can buy fresh focaccia and pizza at bread bakeries (panetterie); most will heat it up for you (in a real oven, not a microwave, so be prepared to wait). If you buy rolls for sandwiches, you can ask the baker to slice them open for you, ready to receive the sliced meats from the butcher next door.

what are your tips for eating cheaply in Italy?

Born into It: Why You Can’t Become Italian

Most of the world’s major religions proselytize (for some, it’s a major facet of the faith), and eagerly accept converts. Except Hinduism. Hare Krishnas notwithstanding, you really can’t convert to Hinduism, because it is much more than a set of beliefs and practices. Hinduism is a system that you are born into, a fixed hierarchy of families and castes. You are who you are because of your birth, and nothing can change that. Therefore, logically, anyone born outside the system must forever remain outside.

A non-Hindu can’t become a Hindu.By analogy, I’ve been wondering: can a foreigner become an Italian?

I don’t think so. Not in the same way that an immigrant to America becomes American. I think this has to do with the Italian concept of paese (hometown). You’re born into a paese, you grow up in it, absorbing its cultural and linguistic nuances, its history and traditions. “Italian” isn’t enough to define you; you’ve got to have a paese (and, often, a dialect) as well.

The attachment to paese begins early. Rossella has had trouble finding kids to hang out with after school, because most of her classmates commute to Lecco from smaller towns, where they already have firmly established social circles with whom they spend any leisure time left over from school and family. The frightening part (to me and Ross, anyway) is that, at age 14, they already consider themselves set for life, and will not move outside of their established places and groups unless forced.

They don’t get out, and no outsider (estraneo) gets in. This goes for other Italians as well. Italians who leave their paese to live elsewhere in Italy don’t fit in – they are not part of their new paese of residence, and never will be. One exception is Milan. I recently met an Italian who told me that, when he wanted to return to Italy after years abroad, he deliberately chose Milan as the most welcoming city in Italy, both to foreigners and Italian strangers.

Which is not to say that people in smaller towns are cold, far from it. My experience of the Lecchesi is that they are warm and welcoming and happy to have us here. But we’ll never be Lecchesi.

That’s okay with me. As a third-culture kid, I long ago resigned myself to never fitting in anywhere (except Woodstock). We have friends in Lecco whose company I enjoy, but these days I am expanding my social circles among expatriates. Interestingly, some Italians also seek out opportunities to socialize with expats, because they have themselves lived overseas and, as often happens to travellers from any country, find that they no longer quite fit in when they return “home.”

Apr 27, 2004

This article was widely read and responded to. One interesting thread came up on eGullet (I posted the article there at the invitation of one of the moderators), where some very knowledgeable people discussed the phenomenon in terms of Italian and European history.

You Want Me to Put that Where?!?

Cultural Differences in Medication Methods, US and Italy

There are cultural differences between Italy and the US even in seemingly small things, such as how medicines are administered. I got through a childhood of many, many medicines without ever using a suppository – except once. That once is still imprinted on my mind as one of the more humiliating, not to mention uncomfortable, experiences of my life. So I was unpleasantly surprised to find that suppositories were routinely prescribed for Rossella‘s childhood fevers. I guess the logic is that it’s easier to ensure that a small child gets the correct dosage that way, but it wasn’t fun for anybody.There are even adult-sized suppositories, though I’ve never heard of anyone actually using them. But then I don’t suppose that’s something you’d discuss in casual conversation…

The favored medicine format for adults is the bustina (little envelope), of a powder which is mixed with water, forming a fizzy and more or less palatable decoction. Beyond that, it’s plain old pills – none of these wimpy American capsules or gel caps, just swallow it down and quit complaining.

Then there’s my once new, now old, friend – the aerosol. This is a machine with a noisy little motor that compresses air. You attach a rubber tube to it, then a glass “nebulizer” into which you put liquid medicine. The final glass piece, connected by a rubber joining ring, can be a nasal “fork” (in two sizes), a mouthpiece, or a soft plastic mask that covers nose and mouth. The compressed air is forced through the nebulizer, where it mixes with the medicine to create an aerosol which you then breathe in – excellent for getting the medicine to where it’s actually needed for respiratory problems. A beneficial side effect, for people like me who often won’t sit still long enough to rest even when we need it, is that you are tethered to the machine for the half-hour that it takes to inhale all the medicine. But that’s a drawback when you have to treat a small child.

Because I am often clumsy and drop things, I was initially nervous of handling all that delicate-looking glass, but it turns out to be not as delicate as it looks, and in any case you can buy replacement parts at the pharmacy.

Another area of cultural difference in medicine is how you obtain it. It pays to make friends with your local pharmacist, because, once she learns to know and trust you, she will often let you have things that technically are supposed to be available only by prescription – very handy when you know exactly what you’ve got and how to treat it, but can’t get hold of your doctor to write the prescription.

You do eventually want to get the prescription so that you can get some money back. Most pharmacies will sell you something on an emergency basis, then refund your money when you come back with the official prescription form which allows them to charge it (in whole or in part) to the national health service.

Apr 27, 2004

Mike Looijmans says re. suppositories: “The Dutch words for those are many, and translate into things like “ass grenade”, “plug-in” and “stick-up”. I cannot even recall the official word for them…”

He and others rightly pointed out that they’re often used for children (and sometimes adults) when they might be expected to throw up any medicine taken orally.

Holiday Treats – Italian Seasonal Goodies

Any excuse is good for eating sweets, but seasonal treats that are only available during certain holidays are the best excuse of all. (No, I’m not talking about pumpkin-flavored coffee from Starbucks.)
Italy has one or more special sweets for every holiday. For Christmas, it’s panettone (a leavened cake with canditi – candied fruit – and raisins) and pandoro (a yellow cake cooked in a tall, star-shaped mold).

At Carnevale, it’s tortelli and chiacchere. Tortelli are fried, hollow balls of pastry, sometimes filled with cream, chocolate, etc. Chiacchere (literally, “chatter”) are deep-fried crackery things, liberally dusted with powdered sugar. These very fattening items were meant to be a sweet indulgence before the privations of the Lenten season, but nowadays, for the weight-conscious, oven-baked chiacchere are widely available.

My favorite seasonal sweet is coming up soon, for Easter: the colomba, a dove-shaped cake (as the name implies), similar to panettone but, instead of canditi and raisins incorporated into the batter, it features a cracked glaze topping with sugar grains and almonds.

Easter also means chocolate easter eggs. These are commonly about a foot tall and hollow, with a “treat” of some kind rattling around inside – sometimes more chocolate, but often a trinket or toy or, in the expensive versions, a piece of jewelry. There are plenty of crass commercial eggs available, themed with the latest kids’ obsession (yes, I am trying to find “Eggolas” for my daughter). But the best eggs are generally hand-made at your local pasticceria (bakery) from good-quality chocolate. Sometimes they are elaborately decorated with hard icing, but most often they are wrapped in pretty paper and decorated with frothy ribbons, flowers, etc. The bakery eggs also have treats inside but, to me, the treat is on the outside. Break off shards of a good-quality dark chocolate egg for the perfect accompaniment to a really good colomba.

Crotasc – A Winery Restaurant Specializing in Wild Game

We’ve discovered a new treasure, Crotasc, a restaurant attached to the Mamete Prevostini winery in Mese, just outside Chiavenna (a town north of the northern tip of Lake Como). Their specialties are salumi and insaccati (dried meats) and wild game (including salumi made from wild game), and of course their own wines.

The house welcoming nibble was thin slices of slinzega, a dried beef similar to the Chiavennasca specialty, violino di capra (“violin of goat’ – salted preserved haunch of goat, traditionally carved by holding it under your chin and sawing towards you with a long knife), along with several kinds of excellent bread, ranging from pure white to the traditional pane di segale (rye) – I wish I could buy the bread the restaurants get!

My husband had the 30-euro wild game menu, which started with a small selection of wild game salumi, followed by ravioli with fagiano (guinea fowl). I had home-made papardelle (wide pasta ribbons) with duck breast. Both were wonderful.

Enrico’s secondo was a medallion of venison with a sauce of Sfursat (the local “fortified” wine); I had a venison cutlet. Both were served with a dollop of polenta and a vegetable “foam.” My cutlet was excellent, but Enrico’s with the sauce was even better.

For dessert I had a chocolate pudding in vanilla sauce, Enrico had an orange semifreddo (semi-frozen), which again I liked better than my own – maybe I’m just envious.

We accompanied everything with a Grumello 2000 by Mamete Prevostini, also excellent. We could probably have bought some of their wine while we were there, but they were disappointingly out of the lovely white called Opera that we had tasted last summer at Lanterna Verde – they’re waiting for the new vintage to be ready. I guess we’ll just have to go back for it.

The restaurant is divided into two rooms, one traditional with a huge fireplace, and big dark wooden ceiling beams. We ate in the non-smoking room, which looked as though it had been recently done or re-done, in light wood with lovely modern fountain chandeliers and stone paving. There is also lots of outside seating, so the place is probably even more delightful during daylight, in good weather.

I warmly recommend this restaurant to anyone who’s visiting Lake Como – it’s well worth the trip.

via D.P. Lucchinetti 67,
23020 Mese (SO)