Entrées

The Italian, like the Frenchman, is a comparatively light eater compared with some of the more northerly races, and he will often “make a meal” of some of the dishes described in this section.

Italy is the home of all manner of pastes, such as various kinds of macaroni, spaghetti, vermicelli, ribbon or flat macaroni, the names of which often vary according to the thickness of the paste or the length, etc. From Italy we get polenta, different kinds of gnocchi, raviolis, tagliatelle and many other delicious farinaceous preparations.