Thanks for your post, Sue. This is quite valuable information for people who will be touring in Italy and hopefully others will add to it over time.
The process of ordering at a coffee bar (or sandwich bar) is something that most travellers on tours in Italy will experience fairly early in their tours when they visit their first Autogrill where they will find:
if you want freshly prepared meals, you can go to the self-service line and get fresh pasta, grilled meats, salads, desserts, etc. You pay the cashier at the end of the line.
at the coffee shops, you first need to go to the cashier to pay, so you need to know what you want to have.
they have a range of sandwiches: you look at what's available at the counter (the sandwiches usually have names, eg. "Capri") then pay the cashier and take the receipt to the service counter to get your items. (Locals sometimes wrap a coin in the receipt to get preferential service. )
the larger Autogrills have stores that you must walk through to get out, in which you will be able to buy all kinds of specialty foods and beverages, including wine, beer and spirits. They'll also have travel supplies from drug store items to electronics.
MEAL STRUCTURE IN ITALY
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Meals in Italy usually contain no fewer than 3-4 courses. Meals are seen as a time to spend with family and friends instead of immediate sustenance, as such the daily meals can be longer than in other cultures. During holidays, many family feasts will last for many hours.
In many homes today the traditional Italian menu is kept for special events (such as weddings) while the everyday menu only includes the first and second course, the side dish and coffee. One notable aspect of an Italian meal, is that the primo or first course, is usually the more filling dish and will consist of either risotto or pasta, both being rich in carbohydrates. Modern Italian cuisine also includes single courses (all-in-one courses), providing carbohydrates and proteins at the same time (e.g. pasta and legumes).
Aperitivo: apéritif usually enjoyed as an appetizer before a large meal, includes Campari, Cinzano, Prosecco, Aperol, Spritz and Vermouth. Antipasto: literally "before (the) meal", hot or cold appetizers Primo: "first course", usually consists of a hot dish like pasta, risotto, gnocchi, polenta or soup. Secondo: "second course", the main dish, usually fish or meat. Traditionally veal, pork, and chicken are the most commonly used meat, at least in the North, though beef has become more popular since World War II and wild game is very popular, particularly in Tuscany. Fish are those which are caught locally. Contorno: "side dish", may consist of a salad or cooked vegetables. A traditional menu features salad along with the main course. Formaggio e frutta: "cheese and fruits", the first dessert. Local Cheeses may also be part of the Antipasto or Contorno as well. Dolce: "dessert", such as cakes and cookies Caffè: coffee Digestivo: "digestives", liquors/liqueurs (grappa, amaro, limoncello,sambuca, nocino) sometimes referred to as ammazzacaffè ("coffee killer") Note: On restaurant menus, these terms may be referred to as Primi, Secondi, Contorni and Digestivi.
DINING OUT IN ITALY
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Each type of establishment has a defined role and traditionally sticks to it. Below is a listing of dining and drinking establishments in Italy.
Agriturismo: Working farms that often offer accommodations and meals. Often the meals are served to guests only. Marked by green and gold sign with a knife and fork on it. Bar/Caffé: Locations which serve coffee, soft drinks, juice and alcohol. Hours are from 6am to 10pm. Foods sold include brioche, panini, tramezzini or spuntini (snacks) which can include olives, potato crisps and small pieces of frittata. Birreria: A bar that offers beer found in central and northern regions of Italy. Frasca/Locanda: Friulian wine producers that often open for the evening and many stay open late offering food along with their wines. Osteria: Focused on simple food of the local region, usually only having a verbal menu. Many are open at night only but some open for lunch from 12:30 to 3pm. They will then reopen at 7pm for dinner with a late closing time. Paninoteca: Sandwich specialty shop open during the day. Pizzeria: Wood fired pizzas are a specialty of Italy. Polentaria: A regional establishment seen in limited number in the northern part of Italy above Emilia-Romagna. Ristorante: Often offers upscale cuisine and printed menus. Spaghetteria: Originating in Napoli, offering pasta dishes and other main courses. Tavola Calda: Literally "hot table", offers pre-made regional dishes ordered from a queue, often served on a tray. Most open at 11am and close late. Trattoria: A dining establishment often family run with inexpensive prices and an informal atmosphere.
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