The tripe of Genoa is as celebrated as that
of Caen, and the _Vitello Uccelletto_, little squares of veal _saute_
with fresh tomatoes in oil and red wine, is a very favourite dish. The
_Ravioli_ I have already written of. The _Faina_ somewhat resembles
Yorkshire pudding made with pease-powder and oil. _Funghi a Fungetto_
are the wild red mushrooms stewed in oil with thyme and tomatoes, and
_Meizanne_ is a small, bitter egg-plant, only found on the Riviera,
stuffed with a cheese paste and then fried. _Pasqualina_ is an Easter
pie. The figs of Genoa are excellent. The wines are those _delle cinque
terre_, and in some of the cellars you will find them dating back sixty
years or more.
Venice
The city on the lagoons is the next town to be considered, for Verona
has scarcely a cuisine of its own, and Padua sends its best food to the
Venetian market, and its Bagnoli wine as well. The Restaurant Quadri, on
the north side of the Piazza of St. Mark, is one of the best-known
restaurants in Europe, and it is not expensive, for one can breakfast
there well enough for 4 francs.
A gourmet of my acquaintance thus describes a typical breakfast at the
Quadri. "When you go to the restaurant do not be induced to go upstairs
where the tourists are generally invited, but take a little table on the
ground floor, where you can see all the piazza life, and begin with a
_Vermouth Amaro_, in lieu of a "cocktail.
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