The book covers it all, like getting into the history of Italian wine, the intricacies of antipasti in Florence and the units of measurement you’ll need at a market. It also has an extensive glossary in the back so you don’t get nocino and your nodino confused.We talked to Steves about what he’s learned about Italian culinary culture through his lifetime of eating and drinking through Italy and gathered some key tips for your next trip.
Steves also suggests learning some gelateria phrases to improve your experience. “It’s okay to ask for a taste,” he said. “So you want to have that word for ‘taste.’” Other words and phrases to memorize: ordering a cup or a cone, how many flavors you’d like and what flavors are seasonal or that the staff enjoys.When that pang of hunger or thirst strikes, pause to assess your surroundings. Are you on a major thoroughfare? On the corner of a popular piazza? Keep walking.
“In Italy, the passion is to eat with the season and eat what’s local,” Steves said. That goes for both your food order and drink order. Often, the best pairings come from dishes and drinks made from the same region. If a place is known for its pork, there’s a winemaker in the area that’s figured out the best balance of flavors to pair with it.“It’s a celebration in Italy,” Steves said. “It’s more than just food; it’s a pride thing.”You could also come prepared.
Break the mold. You may have favorite dishes you’d like to revisit, but “have a little spirit of adventure,” Steves said, arguing that it’s important for travelers to branch out to get the most out of travel. You don’t have to order something that sounds unappetizing to you; rather Steves encourages asking for recommendations and to “try something that you’ve never thought about before.
I also recommend: Do not ask for fettuccine Alfredo and do not order cappuccino after breakfast!
Why?