Pasta and pizza plays a substantial part in Italian recipes, but there are many regional specialties. Tuscany, for example, is noted for its bean dishes; the Po Valley for its rich risottos. Cheeses include
mozzarella,
pecorino (hard, sheep’s cheese) and
gorgonzola.
National specialties: Rome: •
Gnocchi alla romana (semolina dumplings).
Piemonte: •
Bagna caoda (an anchovy dip, served with vegetables).
Lombardy: •
Panettone (Christmas cake
with sultanas and candied fruit).
Liguria: •
Pesto (sauce of basil, pine nuts and pecorino cheese ).
Emilia-
Romagna: •
Parmigiano (parmesan cheese).
National drinks: Wines are named after grape varieties, village or area of origin. The most widespread is the
Chianti group of vineyards in Tuscany.
• Roman wines include
Albano and
Frascati (whites);
Barolo in Valle d'Aosta;
Valpolicella in Veneto;
Pinot Bianco and
Pinot Grigio (whites);
Cabernet and
Pinot Nero (reds) in Friuli-Venezia; and
Chianti,
Nobile di Montepulciano and
Brunello in Tuscany.
• Vermouths are popular in Piemonte.
• Aperitifs such as
Campari and
Punt e Mes are excellent appetizers.
• Italian liqueurs include
Amaretto,
Limoncello,
Grappa and
Strega.
Legal drinking age: 16. The government has proposed raising it to 18.
Tipping: Service charges and state taxes are included in all hotel bills. It is customary to give up to 10% in addition if service has been particularly good.
NightlifeNightclubs, restaurants and bars with dancing can be found in most major towns and tourist resorts. In the capital, English-language films can be found at the Pasquine Cinema,
Vicolo della Paglia, just off Santa Maria in Trastevere, and at the multi-screen Warner Moderno (website: www.warnervillage.it) on Piazza della Repubblica. Restaurants and cafes throughout Italy will invariably have tables outside. Open-air concerts in summer are organized by the
Academy of St Cecilia and the
Opera House, while there is open-air theater at the
Baths of Caracalla. Jazz, rock, folk and country music can all be heard at various venues.
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