For the intensive -- and extensive -- traveler in Italy this should be a helpful table companion, for the gallivanting...
EATING IN ITALY
by ‧RELEASE DATE: April 22, 1957
For the intensive -- and extensive -- traveler in Italy this should be a helpful table companion, for the gallivanting gourmet not only will find some 200 recommended eating places but an assortment of other assists. Pronunciation is in phonetics; there are descriptions of Italian dishes and foods; there is a guide to menu vocabularies; wines are not omitted; and, since the emphasis for this good food is on main centers of travel, the cuisine of 40 cities has been sampled and found favorable. Restaurants, and some dining rooms in hotels, cafes, beer parlors, pastry shops and tea rooms, pizzerias, rotiseries and even ice cream parlors are among those that have been listed for careful attention to eating pleasures, cleanliness and distinction of one sort or another. Then the country is covered by regions -- from Piedmont, Lombardy, Liguria, etc., on to Sicily, Sardinia, Calabria, and within each district the local specialties are described, the dishes of cities in the region and the pick of the eating places in those cities, with attention to their location, type and prices. To fit the pocket -- in which we hope the purse will be ample enough to indulge a wide sampling.