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This 6 page paper discusses the Italian restaurants known as osterias: what they are, how they compare to other restaurants, what they serve, what they look like, what drinks are served, how they compare to other restaurants price wise, and their past, present and future. Bibliography lists 7 sources.
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6 pages (~225 words per page)
File: D0_HVOstria.rtf
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restaurant. This paper describes osterias, what they are, how they compare to other restaurants, what they serve, what they look like, what drinks are served, how they compare to other
restaurants price wise, and their past, present and future. Discussion Osterias, simply put, are small, local Italian restaurants. In Italy, an osteria is "loosely translated as grandmothers cooking" (Vallone). It
is one of three types of restaurants in Italy: the ristorante, the trattoria and the osteria (Vallone). The ristorante is a relatively formal and probably fairly expensive restaurant; the trattoria
is translated most often as "tavern" and is more rustic and less expensive; and the osteria is the least expensive of all (Vallone). It also tends to be a very
small establishment, locally owned, where local wines, produce and meats are featured (Vallone). Osterias are known for "simple recipes brimming with flavor and lovingly passed down from generation to generation"
(Vallone). This is the origin of the translation; these places literally do use family recipes because "Italian grandmothers know what the rest of us have only tasted in Italy...it takes
only a few of the finest ingredients cooked with love to produce food with flavors as complex as life itself" (Vallone). However, the osterias are "generally unwilling to divulge the
secrets of family recipes" (Vallone). Another source gives us more information, saying that an osteria is "Tuscanys answer to a neighborhood bistro" (Edidin). These little places are "known for reasonable
prices on both food and wine" (Edidin). They serve a fairly limited menu, featuring "Italian standards and homemade favorites" (Edidin). It is because the menu is small that the prices
are low; in Tuscany, osterias often serve "Tuscan fare like antipasto, pastas, meat, lamb and chicken. No seafood, because its just too expensive in that region" (Edidin). So we know
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