A trattoria is an Italian-style eating establishment that is generally less formal than a ristorante, but more formal than an osteria.[1]
A traditional trattoria would generally provide no printed menu, casual service, wine sold by the decanter rather than the bottle, and low prices, with an emphasis on a steady clientele rather than on haute cuisine. The food tended to be modest but plentiful (mostly following regional and local recipes),[2] sometimes even served family-style, at common tables. Trattorias that are faithful to this tradition have become fewer in recent decades. Many have adopted some of the trappings of restaurants, with just a few concessions to the old rustic and familial style. The name 'trattoria' has also been adopted by some high-level restaurants.[1]
Optionally, trattoria food could be bought in containers to be taken home. Etymologically, the word is cognate with the French term traiteur[3] (a caterer providing take-out food). Its etymology has also been linked to the Latin term, littera tractoria, which referred to a letter ordering provision of food and drink for officials traveling on the business of the Holy Roman Empire.[3][4]
References
- ^ a b "trattoria2". Treccani (in Italian). Archived from the original on 18 July 2019.
- ^ Capatti, Alberto; Montanari, Massimo (2003). Italian Cuisine: A Cultural History. Columbia University Press. pp. 230–232. ISBN 978-0-231-50904-6.
- ^ a b "trattóre". Vocabolario Etimologico di Pianigiani (in Italian). [via Dizionario Etimologico Online]. 1909. Archived from the original on 18 July 2019.
- ^ Colonna, Barbara (1997). "tràrre". Dizionario etimologico della lingua italiana (in Italian). Genoa: Newton & Compton. p. 387. ISBN 88-8129-796-5.