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Etiquette and traditions of feast in Italy

Etiquette and traditions of feast in Italy

Feast – a recognized center of family life and Italian hospitality, a proven tool for establishing and maintaining related and friendly connections. Anyone who enters the Italian house will certainly be asked a treat or at least coffee. Italians themselves are quite easy to breakfast – bread, oil, strong coffee, sweets, juice and fruit. Lunch is already more dense, although recently it replaced a traditional snack for a siesta, and "serious" Food as if moved to a later date. Italians dine tightly and thoroughly, using all the advantages of their excellent cooking, and in some cases, dinner is given the role of a traditional family council, although it is more often carried out in cafes and restaurants, with friends, relatives and acquaintances. A feast with all its attributes is the same element of local theatricality as Bella Figura. And it is noticeably decorated with the mastery of Italians in cooking. If the owner or waiter recommend "This dish is that sauce and this wine", then you can be sure – not to find a better combination.

The first dish most often make up various types of paste with a sauce that is usually preceded by a light salad. The main dish is then served, certainly from meat (usually veal, pork or poultry meat) and vegetables, in some cases – seafood. Soups are used limited, but cheese, vegetables, various greens and indispensable olive oil is always on the table. However, this is typical for a simple family ceremony – in festive cases, the number of snacks can reach a dozen, behind them there is an as wide choice "First" dishes then follows "second" – meat or fish with a garnish of vegetables; then cheese, fruit or dessert, as well as coffee and grappa "on the coaching". The meal can last from two to five hours, however, to detain the owners of the house only in the case of a close acquaintance or official invitation – in all other cases, the dessert is the end of the meal as such. The feast itself is usually accompanied by a genuine conversation on common topics and many peculiar mini-ceremonies (especially in the south), so it is recommended to focus on behavior and wishes of the owners – it will be enough to break the local etiquette.

Portions are usually very large, so it is absolutely no time to order one dish for several people. Excellent local desserts are commonly used for festive cases, although for children on the table certainly has something sweet. Often, mineral water is supplied to the main dishes (usually without gas), fruit juice or simple boiled water with ice and lemon slice.

Etiquette and traditions of feast in Italy

Wine drinks always – and at breakfast, and at dinner, and for dinner, and not only during meals, but also before, and after. And at the same time they will extremely rarely meet drunk.

Foreigners usually cause difficulty with cutting appliances when submitting paste – species "Pasta products" Here, the great set, fillers of that folk dishes are also, and sauce, often component of the main "Highlight" dishes, there is a fork and a spoon is difficult. It is usually recommended that it is taught by Italian children – a paste with rotational motions is wound on the plug, which is supplied as a basis to the spoon where the sauce is going to. As a result, after a short training, this way can be coped even with the most "cunning" Spaghetti or Vermicelli. In all other way, it is customary to use a pan-European method serving and feeding dishes. That’s just coffee or tea after dinner will not offer any waiter – these drinks are considered the prerogative of breakfast or lunch.

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