Ask anyone what they think of Italy and they will mention the food, the architecture, and most likely the liveliness of the people. Italians are famous for centring their community around meals, and the many delectable dishes that have come from here are a testament to how seriously they take their food. So what happens when you arrive alone to sample and learn more of their food? Especially if, like me, you don’t like to dine alone? And how much are the Italians themselves still gathering for the family meal, the long, daily lunch or dinner?
Social patterns in Italy are changing, just as they are everywhere. With the increasing pressures of working long hours and more families with two working parents, plus changes in social structures such as people marrying later or not at all, and having less or no children… the ‘old ways’ must inevitably adjust to contemporary modes of living. Of course there will always be resistance to change from some quarters, and enthusiasm from others (one need only think of the Slow Food/McDonald’s divide to see the most extreme examples in Italy), but you can’t freeze any culture in time.
In my short time in Bologna la bella, what I’ve observed and been told is that younger people are eating out more than ever, catching up with friends over a quick caffe during the day or a round of aperitivi in the evening. The daytime cafe culture seems to be fairly expedient â€“ there is usually a variety of panini and pizze options (sandwiches and pizzas) and a selection of sweet pastries. All of these things are small and can be eaten with your hands, and the turnover in cafes during the day appears to be quite quick usually. Then it’s back to work.
In the evenings, without fail, people flock to the bars for a drink and the variable selection of antipasti. It’s typical to pay 7 euro for your first drink, which gives you unlimited access to the food on offer, buffet style, inside. After that, your drinks will typically cost between 4 and 6.50 euro.
I have eaten dinner this way most nights, as it’s an informal way to have a meal and avoid feeling conspicuously alone in the more formal setting of a ristorante or trattoria. For the many of my generation who have remained or once again become single, this offers an option not to go home alone, but not to have to feel awkward. Alternatively, it offers groups a chance to gather for a drink while having enough food to call dinner. It’s also a very civilised way to get food into people who are drinking alcohol, and something Australia could learn from.
The antipasti themselves vary a lot from one place to the next, both in diversity of offerings and in quality. Most places will offer a range of bruschette â€“ some with tomatoes, others with prosciutto or tapenade, for example. A rice and/or pasta dish is quite common â€“ some are lovely, others remind me a bit of an American potluck with the inevitable spiral pasta (fusili) tossed in pesto, served at room temperature. Then there may be frittate, roast vegetables such as zucchini or eggplant, and usually some squares of either pizza or ciabatta, and often there are olives. At the less interesting end of the spectrum, there might be a little bowl of nuts, or in many places, potato chips. Pringles seem pretty popular for this option. O_o It’s an extraordinary contrast.
Restaurants are an altogether different prospect. Especially for dinner, most people just don’t tend to go out to dine alone, and you rarely see anyone eating alone in the restaurants here, just as you don’t in Australia that often. So after making some friends from my Italian class, I finally enjoyed some of the local trattorie.
At one, Ristorante da Alice, the menu was given to us entirely verbally, and in extremely rapid Italian. As we were dining at 10pm, having had an aperitivo in Piazza Santo Francesco first, we opted for just one course, a primo (first). We all chose pasta (typical for the primo) â€“ I had the tortelloni a burro e salvia, the others had tagliatelle, one with porcini and the other with a ragu.
We followed it with formaggi â€“ where we were brought the entire round of pecorino and sides of honey and mostarde (a kind of chutney) to help ourselves. Another table ordered flan, and the entire huge plate of it was brought over for them to take as much as they liked.
The following night we opted for both courses at the charming Drogheria della Rosa, and in fact Anja and Christian had a dolce as well. Our primi were three kinds of stuffed pasta â€“ a ravioli in ragu, another filled with eggplant served in a sugo, and a tortelli with zucchini flowers. All were exquisite, but the huge flavour of the fresh sugo won me over the most. We decided to only have two secondi as we weren’t sure we’d make it through more, so we enjoyed a delectable lemony guinea fowl and a stunning cut of beef (like a tournedo?), cooked to perfection and served in a balsamic reduction (Modena is less than half an hour from here…). With all of this we enjoyed the local sangiovese, and finished with a grappa, where again, like the formaggi the night before, we were given the entire bottle to just continue to pour as we liked? I really have no idea how they accounted for what we drank, but I think it all worked out okay.
I won’t detail every meal I’ve had here, not only because many have been, as I said, of the aperitivo style eating, but also because I think the two meals from Alice and della Rosa offer enough insight into a few of the typical dishes and the style of eating and ordering. (And obviously I’m focusing on eating out here, as I’ve not yet experienced a home-cooked meal in Italy.) And the key here again comes back to the fact that meals are best enjoyed in company. We spent time choosing, we shared everything so we could taste more, we deliberated on what we’d tasted, had far-ranging conversations that were not about the food, and generally had really lovely meals in good company. The ‘meals’ I’ve eaten alone have been ‘fine’, but not as memorable, and not necessarily because the food wasn’t good.
In fact, the reverse is also true. I’ve been at meals where the food was absolutely divine â€“ the freshest, local ingredients, highly skilled chefs who know what to do with such quality â€“ and not enjoyed the meal because the company was less than ideal. Tension, aggression or any sort of negative emotions around food really does make the food taste bad, or at least stifles your capacity to enjoy it. So while I won’t equate eating alone with eating with bad company, both make it more difficult to fully appreciate the food.
What does this mean for the many singles out there? Obviously people who live alone can join friends (as Andrea told me here, there’s the family, and then there’s the ‘chosen family’ â€“ your circle of closest friends â€“ and the ‘chosen family’ is increasingly important as less people marry or marry later or divorce, etc) for meals and drinks as they like. However, clearly most won’t do this every meal.
Learning to enjoy being alone and even enjoying your food while alone is a good step, and one I’ve been working on while here. It’s all about finding a place where you can enjoy a nice meal and not feel conspicuous, for me at least. The aperitivo tradition here solves that for me. My other strategy is my notebook â€“ as soon as I sit down I pull out my moleskine and commence writing. Here it’s been mostly field notes, so quite purposeful, and very generative. So using the notebook as a kind of social shield allows me to feel I have company and a reason to be there, even on my own, and savour the food a little more. I think some people use their mobile phones in a similar way, so they don’t feel alone.
While the informal aperitivo offers the opportunity for me to eat alone in comfort, it also is the gathering place for a generation of Italians who spend more time out of home than historically. The ristoranti continue to function as a place intended to gather people together â€“ a big dinner (or lunch) to be enjoyed by friends or family â€“ rather than the place for the solitary diner. It seems that as Italians adjust to their contemporary patterns, they’re still doing an excellent job of keeping food in the centre, even if it’s not at home.