How to Read an Italian Menu

If you’ve been to the Northern regions of Italy such as the Laghi region of Como and Garda and the Southern regions such as the Amalfi Coast and Sicily, you know that the items on restaurant menus won’t be entirely alike, and in some places they might be entirely localized and written in an Italian that isn’t standard. That’s because each region of Italy, and often even individual cities, have their own piatti tipici, or traditional dishes. Indeed, like some other European countries, the cuisine of each region of Italy reflects local history, the influence of different foreign cuisines, and local ingredients and flair. What’s more, sometimes what amounts to the same thing can be called by different names or have a slightly different twist. The well-known schiacciata in Tuscany is called ciaccia in some little towns and is called focaccia up north, or sometimes even pizza bianca, and its never quite the same thing. Despite the variations, when it comes to eating in Italy and making your way through an incomprehensibly vast menu and a palette of foods and restaurants, there are some standard words and rules that are helpful to know. Types of Eateries in Italy Of course, in Italy like any other place you will find the cheaper diner and the 5-star restaurant. Here are your options: Il ristorante: a restaurant. The upper echelon of this list, but not necessarily a luxury restaurant. The label just means restaurant; there are good ones and bad ones. In Italy they do observe the star rankings and, of course, restaurant review sites are popular there as they are in the States (eater, urbanspoon, cibando, foodspotting, and, of course, tripadvisor). Check them out online before choosing; of course, the rule of thumb is that if locals eat there, it means its good. Check for local faces. Losteria: an osteria is considered to be a less demanding, more informal restaurant and often medium-priced, though you should know that the name has now transcended its old meaning as a run-down hovel with decent food and cheap wine. Among the many osterie are places that are just as high-end and nice as any ristorante. Same for a trattoria. But, they are both considered to be places that reflect local flavor and friendliness, are often family-run, and often are the best game in town. La pizzeria: of course, you know what that is. Pizzerie often serve much more than pizza, but if you want a pizza, that is where you should go (though there are ristoranti that serve awesome pizza too). If you are looking for a snack, head for a bar (which, you know, is a cafà ¨ more than the American-style bar) for a little panino or stuzzichino (a tapas of sorts) or even a grocery store (negozio di alimentari) or a pizza a taglio place, where they sell pizza by the slice. An enoteca is a good place to get a glass of wine and a little stuzzichino too—enough to hold you until dinner. By the way, most bars of any sophistication in Italy, both in cities and little towns, have taken like crazy to the happy-hour trend and you can basically have dinner there pretty cheaply. Other options you see on the food horizon are la tavola calda—an informal, rather generic place like a cafeteria, and your autogrill, for when you are traveling on the autostrada and you need a snack. How to Make a Reservation At peak tourist season, reservations are recommended for restaurants that tend to be busier, well-known, and well-rated (pià ¹ gettonati, the most popular). You will, of course, have to know some common Italian phrases and how to say the time in Italian for this. To make a reservation for two people at 8 p.m., use this phrase: Vorrei fare una prenotazione per due, alle 20.00. Or, if you are not at the conditional tense yet, you can say, Posso fare una prenotazione per due alle 20.00? If you are a walk-in, you have several ways of asking for a table: Cà ¨ posto per due (o quattro), per favore? Is there space for two? Or, possiamo mangiare? Siamo in due (o quattro). Can we eat? There are two of us. The Italian Menu and the Order of Italian Dishes Usually, you wont have to ask for the menu, but in case you do, its called il menà ¹, with your accent on the à ¹. Most places—even the most sophisticated—often have an English language version of their menu and you will not look like a fool to ask for it (though often its not very well written or detailed). Whether its pranzo (lunch) or cena (dinner), meals in Italy are served according to a long-standing and traditional order: Lantipasto, which includes such things as plates of prosciutto and other cured meats, crostini  and  bruschetta, cured vegetables, and again, depending on the region and the season, such things as snails or little polenta cakes, or small fish appetizers.Il primo, or first course, usually consisting of minestre, minestroni, and zuppe (soups), risotti, and, naturally, pasta in all of its glorious shapes and modes. Along the coast and on the islands, pasta with all sorts of fish is typical, while in the northern hinterland most everything is meat-based and cheese-heavy. Again, every place will feature their local pasta dishes, or piatti tipici.Il secondo, or second course, consists of fish or meat, served with a contorno, or side dish—anything from fried zucchini to braised spinach to a salad. If you want vegetables with your fish or ossobuco, you have to order a contorno. Remember, every locale has a way of doing things: in Milan you eat la cotoletta alla milanese, and in Fl orence la bistecca alla fiorentina.Il dolce, or il dessert, can range from such favorites as tiramisà ¹ or torta della nonna  to cookies with brandy. Of course, you dont have to get something in every category; Italians dont either. Unless you are starving and you want it all, you can have an antipasto followed by either a primo or a secondo, or followed by a secondo with a contorno. Sometimes people get a contorno in the place of an antipasto—say, if you want some greens or a little sformato (a custardy souffle-ish kind of thing). Italians do not eat a salad before their main meal unless its a very small salad-type antipasto. Get your salad with your secondo; it pairs well. Sample Local, Not Easy What is recommended, though, is that, if you are adventurous and you have no specific food aversions or strong dislikes, you try the local fare. Eschew your regular plate of pasta al pomodoro or something you can easily get in the States: Eating Italys regional cuisine is a way to get to know the country more than skin-deep. If you are on the coast, you can expect good fish; if you are in Bologna or in the northern mountains, you could expect good meat and cheeses and many special varieties of pasta. To express a desire to eat the local fare, you can ask for the specialità   della casa or the piatto tipico locale. And of course, you should end the meal with a caffà ¨ and some limoncello (often on the house, if you have been nice and spent a lot). Getting the Bill and Tipping To ask for the bill, you say: Il conto, per favore, or you can simply get the waiters attention and make a writing gesture. Unless you ask, or unless its a very busy touristy place, it’s not likely that they’ll bring the check to you. When you get your bill you will notice a charge called il coperto, a per-person cover charge that covers the expense of bread, essentially. It is charged everywhere and to everyone, so do not balk. About tipping: Most Italian wait staff are employed by the hour or the week (under the table or not) and paid by law a little more than they are in the States. There is no law or statute requiring gratuity and traditionally it has not been a practice. However, generally speaking, your cameriere or cameriera in an Italian restaurant does not make a lot of money, so if the service warrants it, a tip is a nice touch. Even a couple of euros per person will signify your appreciation for the food and the service (if they deserve it) and earn you a friend when you return. If you want the waiter to keep the change, say: Tenga pure il resto or put your hand on the bill and say, Va bene cosà ¬, grazie. Extra Tips In Italy, milky concoctions such as cappuccino and caffà ¨ latte are consumed only at breakfast, so before 11 a.m.Italians say Buon appetito! when they begin eating and Salute! when they toast.Most likely you will have to purchase water. You’ll have a choice between bubbly water, frizzante or con gas, or regular water, liscia or naturale (they also make something called leggermente frizzante now, which is less frizzy). If you want to buck the trend and you trust the local water (which you can do in most places), ask for lacqua del rubinetto. Buon appetito!

The Greatest Composer Of All Time - 1281 Words

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Marketing Assignment Free Essays

International market segmentation (International market segmentation) is the concept of market segmentation in the use of international marketing. Its concept is by comparing the domestic and international market for more buyers, a wider distribution. With businesses having limited power, it is usually very complex to meet the needs of worldwide customers. We will write a custom essay sample on Marketing Assignment or any similar topic only for you Order Now A market segment is defined as â€Å"a group of customers who share a similar set of needs and wants†. In this case its HSBC trying to target potential customers. The first key consideration is the benefits of segmentation. This segmentation uses customers as a point of reference. The firm can then focus on their marketing resources and it gives them competitive advantage by being able to serve more according to customer segments. There are four level of segmentation, first one is preference segments. Some consumers have a very different taste for the things that they want. Consumers are free to prefer HSBC or other banks available in the market. A group of people gathered their preference will show the natural segments. Second level of segmentation is niche. It is defined as a more narrowly defined customer group seeking a distinctive mix of benefits. HSBC in this case targets consumer niches with distinctive products and services. It is proved by having a pet insurance product, growing at a 125% per year. Third level is local,which involves local customer groups in trading areas, neighborhoods and even industrial stores . HSBC is actually focusing at serving local markets. They maintain to have local presence in the area with the tagline which is â€Å"world’s local bank†. Last level is individual, customer with HSBC bank card, etc will get a ride in the BankCab. The next step is to segment the consumer markets. The fundamentals to consider are geographic, demographic, psychographic and behavioural. Geographic segmentation means dividing market into different geographical units such as nations, states, regions, cities or neighbors. HSBC demonstrated its local knowledge with marketing efforts dedicated to specific locations. In 2005, it set out to prove to jaded New Yorkers that the London-based financial behemoth was a bank with local-knowledge. Demographic segmentation means â€Å"dividing by age and life cycle, life stage, gender, income, generation and different social class†. HSBC offered a â€Å"smart card† and no frills credit cards to the underserved student segment and targeted high-value customers with special â€Å"Premium Centers† bank branches. Psychographic segmentation is segmentation depending on the person itself on primary motivation such an ideals and achievements. Last element is behavioral segmentation. This is segmenting â€Å"based on decision roles such as intiator, influencer, decider, buyer and user. † As for behavioural it consists of occasions, benefits, user status, user rate, buyer-readiness, loyalty status and attitude. The second key to be considered is target marketing. It develops measures of market attractiveness and select target segments. For example, â€Å"selecting the most profitable segments to focus on†. HSBC target student segment by offering â€Å"smart card† and high-value customers with special â€Å"Premium Centers† bank branches. Steps in segmentation process include need-based segmentation, segment identification, segment attractiveness, segment profitability, segment positioning, segment acid test and market mix strategy. â€Å"To be useful, market segments must rate favorably on five key criteria which are measurable, substantial, accessible, differentiable and actionable. † The third key to be considered is the market positioning. Positioning is done by targeting segments and develops a marketing mix for each segment. For example â€Å"creating an image or position for the brand with competitors’ brands†. For example HSBC wants to be known as the â€Å"world’s local bank†. This tagline reflects HSBC’s positioning as a globe-spanning financial institution specialised on serving local markets. Strategy for positioning includes, â€Å"Identifying a set of possible competitive advantages on which to build a position†, choosing the right competitive advantages and selecting an overall positioning strategy How to cite Marketing Assignment, Papers

The Agenda - Grassroots Leadership free essay sample

In many ways, the Benfold was actually an extreme example of the same problems facing many organizations today. As the new head of his own command Michael only became more determined. The idea was to establish a system of beliefs that Michael calls GrassRoots Leadership a process of replacing command and control with commitment and cohesion by engaging the hearts, minds, and loyalties of workers. GrassRoots Leadership is a philosophy that empowers every individual to share the responsibility of achieving excellence. These views each are essential in become a proper leader in any type of commanding role with peruse to enquire. GrassRoots Leadership has as its core tenets: o Lead by Example – o Listen Aggressively o Communicate Purpose and Meaning o Create a Climate of Trust o Look for Results, Not Salutes o Take Calculated Risks o Go Beyond Standard Operating Procedure o Strengthen Others/Build Up Your People o Generate Unity o Cultivate Quality of Life – Don’t just take command – communicate purpose. We will write a custom essay sample on The Agenda Grassroots Leadership or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page Every commander should have a decent relationship with there fellow associates. When you are assigning work to your fellow associate you need to prepare to speak to them as equal. In no way shape or form it should come out as a sense of power. Your company or association will only be as strong as its weakest link. As a whole they need to work together on a regular day basis and be able to feel as a complete division. Practice discipline without formalism. One the toughest responsibilities are to be a disciplinarian to other people. No education level with ever is able to prepare you to discipline your associates. Each member must be treated different, because each individual is different. They will react to different ways you try to discipline them. Each commander would need to realize that there responsibilities as a disciplinarian need to be handled with caution, or else there company may be capable and tempted to over turn on you if you make enough enemies by being a script disciplinarian. The best captains hand out responsibility – not orders Being associated with various teams and companies I realized the best leaders come in various shapes or forms. However what makes a great leader is one who treats his associates as equals. A leader dose not play authority figure to be able to get things done from other. He believes in treating every colleague with the same respect he aspect to be treated with. Associates will not be as eager to work for you in they feel you are obligating them to finish certain task. Successful crews perform with devotion. Members of any organization need a leader to give them the importation to want to go to work on a daily basic. Things need to continue to stay interesting so you could be able to get the most out of colleagues. As mentioned before your company or association will only be as strong as its weakest link. As a whole they need to work together on a regular day basis and be able to feel as a complete division. The capability to make your company the best possible is in the hands of the leader and what he makes on it.