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History of Italian food and new-fangled restaurants in the 1860s, from Venetian Life by W. D. Howells

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Old Venice

Venice Art

Ven. Prints


Italian moderation in eating

Caffé as public parlors

New-fangled restaurants

Venetian fast-food

Holiday fare in Venice

William Dean Howells, a prominent American writer until his death in 1920, lived with his newlywed wife in Venice from 1861 to 1865 where he filled the post of U. S. Consul in Venice under President Lincoln. 

Comments on Italian moderation in food when compared to Northern Europeans and Americans

... a very noticeable trait of Italian character,--temperance in eating and drinking.  As to the poorer classes, one observes without great surprise how slenderly they fare, and how with a great habit of talking of meat and drink, the verb mangiare remains in fact for the most part inactive with them. 

But it is only just to say that this virtue of abstinence seems to be not wholly the result of necessity, for it prevails with other classes which could well afford the opposite vice.  Meat and drink do not form the substance of conviviality with Venetians, as with the Germans and the English, and in degree with ourselves; and I have often noticed on the Mondays-at-the-Gardens, and other social festivals of the people, how the crowd amused itself with any thing--music, dancing, walking, talking--any thing but the great northern pastime of gluttony. 

Knowing the life of the place, I make quite sure that Venetian gayety is on few occasions connected with repletion; and I am ashamed to confess that I have not always been able to repress a feeling of stupid scorn for the empty stomachs everywhere, which do not even ask to be filled, or, at least, do not insist upon it.  The truth is, the North has a gloomy pride in gastronomic excess, which unfits her children to appreciate the cheerful prudence of the South.

Comments on the Caffé as public parlors

The Venetian does not, like the Spaniard, place his house at your disposition, and, having extended this splendid invitation, consider the duties of hospitality fulfilled; he does not appear to think you want to make use of his house for social purposes, preferring himself the Caffé, and finding home and comfort there, rather than under his own roof. 

"What Caffé do you frequent?  Ah! so do I. We shall meet often there."  This is frequently your new acquaintance's promise of friendship.  And one may even learn to like the social footing on which people meet at the Caffé, as well as that of the parlor or drawing-room.  

I could not help thinking one evening at Padua, while we sat talking with some pleasant Paduans in one of the magnificent saloons of the Caffé Pedrocchi, that I should like to go there for society, if I could always find it there, much better than to private houses. 

There is far greater ease and freedom, more elegance and luxury, and not the slightest weight of obligation laid upon you for the gratification your friend's company has given you.  One has not to be a debtor in the sum of a friend's outlay for house, servants, refreshments, and the like.  

Nowhere in Europe is the senseless and wasteful American custom of treating known; and nothing could be more especially foreign to the frugal instincts and habits of the Italians.  So, when a party of friends at a Caffé eat or drink, each one pays for what he takes, and pecuniarily, the enjoyment of the evening is uncostly or not, according as each prefers. 

Of course no one sits down in such a place without calling for something; but I have frequently seen people respond to this demand of custom by ordering a glass of water with anise, at the expense of two soldi.  A cup of black coffee, for five soldi, secures a chair, a table, and as many journals as you like, for as long time as you like.

Comments on the new-fangled restaurants that do not sound out of place today

You do not get breakfast at the restaurant for the reason, before stated, of the breakfast's unsubstantiality.  The dining commences about three o'clock in the afternoon, and continues till nine o'clock, most people dining at five or six. 

As a rule the attendance (ed. service)  is insufficient, and no guest is served until he has made a savage clapping on the tables, or clinking on his glass or plate.  Then a hard-pushed waiter appears, and calls out, dramatically, "Behold me!" (ed. Eccomi!) takes the order, shrieks it to the cook, and returning with the dinner, cries out again, more dramatically than ever, "Behold it ready!" (ed. Eccolo pronto!) and arrays it with a great flourish on the table. ...

As I have said, the greater part of the diners at the restaurants are single, and seem to have no knowledge of each other.  Perhaps the gill of the fiendish wine of the country, which they drink at their meals, is rather calculated to chill than warm the heart.  

But, in any case, a drearier set of my fellow-beings I have never seen,--no, not at evening parties,--and I conceive that their life in lodgings, at the Caffé and the restaurant, remote from the society of women and all the higher privileges of fellowship for which men herd together, is at once the most gross and insipid, the most selfish and comfortless life in the world. 

Our boarding- house life in America, dull, stupid, and flat as it often is, seems to me infinitely better than the restaurant life of young Italy.  It is creditable to Latin Europe that, with all this homelessness and domestic outlawry, its young men still preserve the gentleness of civilization.

The families that share the exile of the eating-houses sometimes make together a feeble buzz of conversation, but the unfriendly spirit of the place seems soon to silence them.  Undoubtedly they frequent the restaurant for economy's sake.  Fuel is costly, and the restaurant is cheap, and its cooking better than they could perhaps otherwise afford to have.  Indeed, so cheap is the restaurant that actual experience proved the cost of a dinner there to be little more than the cost of the raw material in the market.  From this inexpensiveness comes also the custom, which is common, of sending home to purchasers meals from the eating-houses (ed. takeout food).

As one descends in the scale of the restaurants, the difference is not so noticeable in the prices of the same dishes, as in the substitution of cheaper varieties of food.  At the best eating-houses, the Gallic traditions bear sway more or less, but in the poorer sort the cooking is done entirely by native artists, deriving their inspirations from the unsophisticated tastes of exclusively native diners.

Comments on Venetian fast-food of the time

The cook-shop in Venice opens upon you at almost every turn,--everywhere, in fact, but in the Piazza and the Merceria,--and looking in, you see its vast heaps of frying fish, and its huge caldrons of ever-boiling broth which smell to heaven with garlic and onions. 

In the seducing windows smoke golden mountains of polenta (a thicker kind of mush or hasty-pudding, made of Indian meal, and universally eaten in North Italy), platters of crisp minnows, bowls of rice, roast poultry, dishes of snails and liver; and around the fascinating walls hang huge plates of bronzed earthenware for a lavish and a hospitable show, and for the representation of those scenes of Venetian story which are modeled upon them in bass-relief. 

Here I like to take my unknown friend--my scoundrel facchino or rascal gondolier--as he comes to buy his dinner, and bargains eloquently with the cook, who stands with a huge ladle in his hand capable of skimming mysterious things from vasty depths.  I am spell-bound by the drama which ensues, and in which all the chords of the human heart are touched, from those that tremble at high tragedy, to those that are shaken by broad farce. 

When the diner has bought his dinner, and issues forth with his polenta in one hand, and his fried minnows or stewed snails in the other, my fancy fondly follows him to his gondola-station, where he eats it, and quarrels volubly with other gondoliers across the Grand Canal.

A simpler and less ambitious sort of cook-shop abounds in the region of Rialto, where on market mornings I have seen it driving a prodigious business with peasants, gondoliers, and laborers.  Its more limited resources consist chiefly of fried eels, fish, polenta, and sguassetto

The latter is a true roba veneziana, and is a loud-flavored broth, made of those desperate scraps of meat which are found impracticable even by the sausage-makers.  Another, but more delicate dish, peculiar to the place, is the clotted blood of poultry, fried in slices with onions.  A great number of the families of the poor breakfast at these shops very abundantly, for three soldi each person.

Comments on Holiday fare in Venice

In Venice every holiday has its appropriate viand.  During carnival all the butter and cheese shop-windows are whitened with the snow of beaten cream--panamontata.  At San Martino the bakers parade troops of gingerbread warriors.  Later, for Christmas, comes mandorlato, which is a candy made of honey and enriched with almonds. 

In its season only can any of these devotional delicacies be had; but there is a species of cruller (fried, light pastry), fried in oil, which has all seasons for its own.  On the occasion of every festa, and of every sagra (which is the holiday of one parish only), stalls are erected in the squares for the cooking and sale of these crullers, between which and the religious sentiment proper to the whole year there seems to be some occult relation.

In the winter, the whole city appears to abandon herself to cooking for the public, till she threatens to hopelessly disorder the law of demand and supply.  There are, to begin with, the Caffé and restaurants of every class.  Then there are the cook-shops, and the poulterers', and the sausage-makers'.  Then, also, every fruit-stall is misty and odorous with roast apples, boiled beans, cabbage, and potatoes.  The chestnut-roasters infest every corner, and men women, and children cry roast pumpkin at every turn....

More excepts from Venetian Life by W. D. Howells on:

Italian theatre in the 1860s in Venice

Venice in the 1860s

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