1936 On the Continent

=
insalate verde.
    Paprika, cauliflower and artichoke salad in vinegar =
giardiniera.
    Mixed salad =
insalata mista.
    V EGETABLES (
Verdure
).
    Artichokes =
carciofi.
    French beans =
fagiolini.
    Tomatoes =
pommodoro.
    Cauliflower =
carolfiore.
    Other fried and boiled vegetable specialities;
finocchi, broccoli romani
(boiled),
melenzani, zucchini.
    C HEESE (
Formaggi
).
    High, green cheese =
gorgonzola.
    Fatty =
bel paese.
    Elastic =
mozarella.
    Other specialities:
Parmiggiano, provolone.
    F RUIT (
Frutta
).
    Oranges =
aranci.
    Tangerines =
Mandarina.
    Apples =
mele.
    Pears =
pere
.
    Figs =
fichi.
    Preserved =
frutta cotta.
    W INES (
Vini
).
    Dry =
asciutto, secco.
    Sweet =
dolce
.
    (
a
) W HITE WINES.
    Frascati, Orvieto, “Est, est, est,” Capri scala, Lacrima Christi, Vini dei Castelli Romani, Malvasia.
    (
b
) R ED WINES.
    Chianti (table wine), Aleatico, Graviano.
    Beer is obtainable at all the large establishments. Both Italian and foreign beers are available. On the other hand I warn you against Italian champagne, the “
spumante
.” Excellent as the Italian white and red wines are, the champagnes made from them are very bad. A few good types of liqueur are also made in Italy, such as the strong
strega
, the kümmel
grappa
and
ferne
, which is useful for indigestion.
    At first, until you get acquainted with the countless variety of Italian dishes, you can make up your meals from the above. Do not try to obtain—particularly at small restaurants—English or American dishes. You will not get the right thing, whereas you will learn to enjoy the Italian dishes. Remember,
bistecca
is not the equivalent of beefsteak, which you cannot obtain in Italy except at the big international restaurants.
    Of the principal meals the
colazione
, corresponding to lunch, is taken between 12 and 2 p.m. and is the most important meal of the day;
pranzo
, corresponding to dinner, is taken between 7.30 and 9 p.m.
VIII—FACILITIES FOR SPORT
    The Italian sports clubs are glad to entertain foreign visitors. Rowing, yachting, tennis, golf, fencing, athletic and other clubs are equally ready to allow the foreign tourist to visit and use their premises. It is, however, advisable for the sportsman travelling to Italy to obtain from his own club at home some sort of letter requesting the Italian club to entertain Mr. So-and-so or Miss So-and-so, who is a good—or moderately good—tennis player, golfer, etc. It is customary for visitors to pay the proportion of the membership fee corresponding to the period of their stay.
    Yachting or rowing can be indulged in at every sea or lakeside resort. Fishermen will find good sport at the lakes and mountain rivers. A special licence must be obtained for fishing, but this is easily granted. Hunting and shooting are not sports that can be indulged in in Italy to-day.
    Winter sports have improved in recent years. There are first-rate places round Turin, the best being Sestrieres, Val Gardena and the Dolomites. Recently, winter sports have been flourishing near Rome; some five hours’ travel from the Eternal City, on the Gran Sasso, ski-ing is possible even in the late spring.
    There are tennis clubs and tennis courts everywhere. Golf has become popular in recent times. The most noted and popular golf courses are at Milan (Golf Club), Merano (Golf Club), Mendola (Grandi Alberghi), Croce sopra Menaggio (Golf Club Menaggio e Cadenabbia), Madonna di Campiglio (Golf Hotel Campo), Cortina d’Ampezzo (Miramonti Majestic Hotel), Rome (Circolo del Golf), Rapallo (Golf Club), Stresa (Circolo Golf, Stresa), Sanremo (Golf Club), Sestriere, Turin (Golf Club Torino e Sestriere), Biumo Inferiore (Club di Golf Varese), Venice-Lido (C. d. Golf), Cernobbio-Como (Golf Club Villa d’Este), Rodi-Egeo (Campo di Golf), Abbazia (Campo di Golf), Brioni (Golf delle Isole Brioni), Claviera (Hotel Santi), Carezza al Lago (Grand Hotel), Florence (Golf dell’ Ugolino), Lago di Garda (Golf Club Lago di Garda).

SEEING ITALY
I—NORTHERN ITALY FROM THE MEDITERRANEAN TO THE ADRIATIC
    All compilers of travel guides are agreed that in describing a country the most difficult thing is to know where to begin. For it is possible that the reader will land at, say, Naples, but it is equally possible that he will land at Genua, or arrive in Italy by train via the Brenner Pass, or via Ventimiglia or Postumia. And if he first sets foot on Italian soil at any other point than that with which the description of the country begins, he is