If you want to add or change any information in this FAQ,
there are separate editors for the 8 parts. Here is a list
with the names. Sending your contribution to the right person
will speed up the process.
Introduction Gianluigi Sartori
Italy and Internet Paolo Fiorini
Italians in a foreign land Gianluigi Sartori
Italian radio and TV Gianluigi Sartori
Academics Gianluigi Sartori
Arts and Tourism Gianluigi Sartori
Customs and Standards Gianluigi Sartori
Misc Gianluigi Sartori
=====S6. ARTS AND TOURISM
==Q6.1= What are the lyrics of that famous song by XXX?
Last modified: Oct 1 1997
esiste un songbook creato da Augusto Sarti
e disponibile per ftp anonimo.
Romano Giannetti aggiorna il 1 Ottobre 1997:
... ho tolto la polvere dal nastro di backup (figurato) dove avevo il
SongBook di SCI e l'ho messo a disposizione con ftp anonimo presso
sirio.iet.unipi.it (131.114.9.148) login anonymous, directory
/pub/SongBook. ATTENZIONE: questo e' un PC con Linux che io divido con altri
utenti che spesso usano il DOS-Windows... quindi se non riuscite a
fare login puo' essere che non stia girando Linux. Try again later, o
senno' ditemi dove mettere i file.
Nella directory /pub compare, tra l'altro:
SongBook/
La directory SongBook contiene:
*.tex: sorgenti della versione LaTeX del SongBook
sb.txt: versione ascii del SongBook
SongBook.ps Postscript songbook
SongBookA4.ps Versione con due colonne per pagina (cosi' sono "solo"
85 pagine o giu' di li').
sbeven.ps,
sbodd.ps pagine pari e dispari di SongBook.ps
SongBook.README
SongBook.tar.gz
SongBook.tar.gz e' la stessa directory tarrata e gzippata (viva
l'Italiano!).
Riccardo Scateni writes:
Nella sezione di letteratura del WWW server del CRS4 e' stata aggiunta una
sezione dedicata alla canzone d'autore comprendente i testi raccolti a
suo tempo da Augusto Sarti.
L'URL e': http://www.crs4.it/HTML/Literature.html
per la pagina della lettaratura e
http://www.crs4.it/~riccardo/Letteratura/SongBook/SongBook.html
per la pagina indice dei testi.
Un altro songbook e' stato creato invece da Maurizio
Codogno . Il quale scrive:
Alessandro Saffiotti mi dice che ha depositato il mio canzoniere
su IRIDIA:
% ftp iridia.ulb.ac.be
% login: anonymous
% password:
% cd pub/saffiotti
% bin
% get canzoniere.tar.gz
Inoltre con Maurizio Oliva ci siamo messi d'accordo e una versione e`
ricuperabile sotto il gopher a italia.hum.utah.edu
==Q6.2= Can I buy books or CDs in Italian by mail?
Last modified: August 9 1996
Steve Bookman writes:
There is a specialist firm in New York City which has an
extensive inventory of books in the Italian language.
It is predominantly a mail order business, as well:
S. F. Vanni
30 West 12th Street
New York, NY 10011-8691
Telephone - 212 675-6336
A second possible source is the United Nations Book Shop,
a store which has recently begun advertising its international
book special-order service on the radio.
You may telephone them at 212 963-8348.
Powell's Books, while not specializing in either Italian books or Mail
order sales, does have an extremely large selection which includes
many books in Italian and they do ship, even internationally.
Powell's City of Books (main store)
1005 W Burnside, 503-228-4651
Portland, Oregon
One of the wonders of Portland. Powell's has new and used books by
the millions. Its depth and coverage exceeds most large-city libraries.
Also, if you are looking for Italian books in English
translations, you can contact Italica Press. You can ask for a
catalog at the following address:
Italica Press, Inc.
595 Main St.
NY, NY 10044-0045
Phone: 212/935-4230.
Roy Sette ads:
The following U.S. company offers over 700 Italian language CDs.
Their "Italian Catalog of Compact Discs" can be purchased for $2.50
Musicrama Inc.
43-01 22nd St. 6th FL.
L.I.C., NY 11101
TEL (718)389-7818
FAX (718)383-5152
http://www.musicrama.com
http://users.aol.com/nydistr/music.html
Marino Duregon writes:
Tempo fa era comparso su s.c.i. un posting di Chaabouni World CDs
(Westerville, OH) un mail-order business specializzato in
CD di artisti di tutto il mondo, italia compresa.
Spedisci una e-mail a cmoez@valhalla.cs.wright.edu richiedendo
la lista dei CD italiani.
Quando l'ho richiesta io v'erano almeno cinque titoli di
Battiato (Come un cammello in una grondaia, Prospettiva
Newski, Orizzonti perduti, Mondi lontanissimi, Fisiognomica,
Giubbe Rosse, :-) ho la lista sotto il naso ...) tutti a $18.50
eccetto l' ultimo che e' un doppio a $38.50 piu', ovviamente,
shipping and handling.
==Q6.3= Is there any Italian newsletter about arts?
Last modified: January 30 1993
If you are a professional interested in Italian arts there is a free
newsletter. The Treccani Newsletter offers information about history,
expositions books and so on. Even fellowships to go to Italy.
For more information write to:
Istituto della Enciclopedia Italiana
12 E. 46th St.
NY, NY 10017
Or call: 212/818-0515
==Q6.4= Are there Italian texts available on Internet?
Last modified: June 17 1993
- --
CPET DIGESTS NOW AVAILABLE VIA GOPHER AND FTP
For the past four years, Georgetown University's Center for Text &
Technology (CTT), under the aegis of the Academic Computer Center,
has been compiling a directory of projects that create and analyze
electronic text in the humanities. A relational database
accessible via the Internet, Georgetown's Catalogue of Projects in
Electronic Text (CPET) includes information on more than 350
projects throughout the world.
Now digests of project information -- organized by humanities
discipline and by language of the electronic text -- can be read,
searched, and retrieved by means of the Internet's protocols for
Gopher and anonymous FTP. There are digests for 40 different
languages, as well as for linguistics, literature, philosophy,
biblical studies, and a variety of others, ranging from Medieval
and Renaissance studies to Archaeology, African studies, and
Buddhism.
Once inside the main Gopher directory, look for CPET files under:
Other Gopher and Information Servers
North America
USA
Washington, DC
Georgetown University
On the Georgetown server look into the directory
CPET_PROJECTS_IN_ELECTRONIC_TEXT, where you will find the following
files and subdirectories:
1. CPET_DIGESTS_INTRODUCTION.TXT (information on the digests)
2. CPET_INTRODUCTION.TXT (information on the CPET database)
3. CPET_USER_GUIDE.TXT (how to access the on-line database)
4. DIGESTS_DISCIPLINES.DIR (digests organized by discipline)
5. DIGESTS_LANGUAGES.DIR (digests organized by language)
The digests are arranged in a similar structure in Georgetown's FTP
server. To survey the digests, first enter the following command
from your system prompt:
ftp guvax.georgetown.edu (or ftp 141.161.1.2)
When requested, login with the username ANONYMOUS and a password
according to the formula YOURNAME@YOURSITE.
Once within GUVAX, at the ftp prompt change directories as follows:
ftp> cd cpet_projects_in_electronic_text
Then if you then enter a directory command -- DIR -- you will find
the same files and subdirectories that are described in the
directions on gopher.
If you have any questions or comments on this service, or would
like to learn more about CPET and Georgetown's Center for Text and
Technology, please contact the address below.
Georgetown Catalogue of Projects in Electronic Text (CPET)
Center for Text & Technology
Academic Computer Center, Reiss 238
Georgetown University, Washington, DC 20057 USA
tel: 202-687-6096 fax: 202-687-6003
Contacts: Paul Mangiafico, CPET Project Assistant
pmangiafico@guvax.georgetown.edu
Dr. Michael Neuman, Director, Center for Text & Technology
neuman@guvax.georgetown.edu
==Q6.5= Can I use my credit card in Italy?
Last modified: July 26 1993
La situazione 'carte di credito' in Italia e` diversa da quella
statunitense. Si paga quasi sempre per contanti, con assegni abbastanza
spesso (di solito se si e` conosciuti, se sono importi grossi, ecc.).
Molti esercizi commerciali si stanno attrezzando per usare le carte di
credito, soprttutto grazie all'iniziativa si quasi tutte le banche
italiane, che si cono consorziate, creano una societa`, la Servizi
Interbancari, la quale ha messo in circolazione una carta di credito,
chiamata CartaSI, che e` stata "spinta" moltissimo.
La CartaSI ha fatto degli accordi con MasterCard e VISA, per cui
senza spesa aggiuntiva si puo' avere una CartaSI-Visa o
una CartaSI-Mastercard, e quindi utilizzarla (all'estero) con questi
circuiti. Non e' sicuro invece che un negoziante italiano che non esponga
la vetrofania Visa ma solo quella CartaSi accetti una Visa.
Credo che il 30-40% sia una buona approssimazione (per difetto) della
penetrazione commerciale di questa iniziativa.
Decisamente meno diffusi AmexCO e Diners.
Ci sono rari cash-dispenser utilizzabili con carte di credito.
Quando sono utilizzabili le commissioni tendono ad essere alte.
==Q6.6= Where is the closest US Consulate in Italy?
Last modified: June 15 1993
* Milan
Consolato USA
Via Principe Amedeo 2/10, Milano
tel 02/29003494, 02/29001841
==Q6.7= Should I be afraid of Gypsies in Italy?
Last modified: December 14 1994
No, just avoid rubbing your butt against ANY stranger when
your wallet is sticking out from your rear pocket.
==Q6.8= How many dialects and languages are spoken in Italy?
Last modified: June 9 1997
Several. Every region has his own dialect with great differences between
the dialects of the same region. Sometimes it's an evidence of different
dominations, for example the 'Trentino' spoken in Rovereto (that was part
of "Serenissima Repubblica di Venezia" is different from 'Trentino' spoken
in Arco, on the very north of Garda Lake (always part of the Austrian
empire). Sometimes there's no other reason than 'we always spoke it this
way'.
Among the languages spoken in Italy there is:
* German: in South Tyrol (about 280.000 inhabitants)
More information:
Amt fuer deutsche und ladinische Kultur
Landhaus VII
Andreas Hofer Strasse 18
I-39100 Bozen (BZ)
Tel: 0471-993333 Fax: 0471-993399
* Ladin: The Ladin language evolved over many centuries to become an
independent Rhaeto-Romance language around 450 A.D. This Ladin language
- today scarcely changed - is the mothertongue of 90% of the inhabitants
of the Dolomitic valleys. The respective dialects are:
Gherdeina: Val Gardena (South Tyrol - about 8000 inhabitants)
Badiot: Val Badia (South Tyrol - about 9000 inhabitants)
Fascian: Val di Fassa (Trentino)
Fodom/Ampezan: Livinallongo and Ampezzo (Belluno province)
The reason, the Ladin language has been preserved, is the geographical
isolation of these regions in the past, which remained unaffected by the
great German migrations since the sixth century A.D. This migration was
responsible for the semination of the German language throughout the
South Tyrolean region, with the exception, as mentioned, of the Dolomite
areas.
More information:
"Cesa di Ladins" (Museum)
Via Rezia 83
I-39046 Ortisei (BZ)
Tel: 0471-796870
* Albanese: spoken in a few communities in Calabria, Puglia, Molise and Sicily
* Grico: in Puglia (it's a greek dialect)
* Slovenian: around Udine and Trieste
* French: in Valle d'Aosta
Andrea Damini writes:
Nessun dialetto o lingua parlata attualmente nella regione politica
denominata "Italia" deriva da quella che e' considerata la lingua
nazionale standard per tale regione politica. L'italiano standard e',
come molti ricorderanno dal liceo, un'elaborazione, dotta e semi-
artificiale, di un volgare (dialetto) parlato tra Firenze e Siena
sancita a partire da Dante. Tale volgare e' stato accettato quale lingua
dotta per un insieme di ragioni letterarie ma anche politiche.
Bene ha detto qualcuno in un posting precedente che la diffusione
dell'italiano standard e' iniziato con la TV. Lo stesso medium ha tuttora
una funzione fondamentale nell'evoluzione della lingua "standard" che
d'altra parte era rimasta fondamentalmente simile negli ultimi 300
anni.
Tutti i dialetti, rispettivamente lingue (sardo, ladino, friulano), hanno
chiaramente come ceppo comune il latino. La differente evoluzione e'
consegenza del diverso latino che veniva parlato nelle diverse zone,
ossia della lingua indigena (tosco, celtico, sannita etc.) substrato al
latino. Tale influenza si e' conservata anche nel momento in cui il
latino "di ogni giorno" non somigliava molto ormai a quello che e'
considerato il latino "classico", fatto attestato gia' in epoca
imperiale.
Ulteriormente i dialetti sono stati influenzati dalle parlate di popoli
invasori (es. langobardi in Friuli) o confinanti (es. nel dialetto
triestino esistono molte parole di origine tedesca o slava).
Mauro Bertolino adds:
Occitan: the today occitan language is the modern version of the "langue
d'oc", the language made famous by the troubadours of the medieval age,
which broke up in several dialects after the XIII century.
The Gavot (o Vivaro-Alpin) dialect of this language is still spoken in
the italian valleys of the Alps, in the southern part of Region Piedmont
on the border with France, among a population of more or less 180000, and
in some villages of other regions. It is well preserved in the uppermost
parts of the valleys, even though suffering for the problem of decreasing
population, while in the lower parts tends to mix with the piedmontes
dialect of italian.
Informations:
Ousitanio Vivo
Via Marconi 26
12020 Venasca (CN)
tel. e fax: 0175-567606
Related WWW sites are:
http://www.cnnet.it/occitania/
under construction, in Italy.
http://www.bambi.lptl.jussieu.fr/users/vanDenBossche/OC/OccitaNet.htm
in France.
Infine, Maurizio Morabito aggiunge:
volevo segnalare il Grecanico, parlato nel sud della Calabria da
popolazioni di evidente discendenza greca.
==Q6.9= Is pizza really coming from Italy?
Last modified: August 8 1993
Ugo Piomelli writes:
A "false cognate" is a word that has the same sound in two languages
but different meanings. "Pizza" is one of them.
Flatbreads are as old as baking itself, and one can trace something
akin to pizza to the ancient Greeks or perhaps the Etruscans. Pizza in
its present form, however, was common in Naples as far back as the
mid-1700s. Around 1850 two references to pizza can be found, one by
Alexandre Dumas, in the "Grand Dictionnaire de la Cuisine", and one in
"Usi e costumi di Napoli". The pizza they describe can still be bought
in the streets of Naples today. Dumas mistakenly thought that the
"pizza a otto giorni" was baked eight days before eating, whereas in
reality it is paid eight days after it is eaten (see Marotta's "Oro di
Napoli").
The basic pizza, the "Marinara" is made of a circle of bread dough,
about 6-8 inches in diameter, flattened and covered with tomato sauce,
sprinkled with oregano, basil, salt, garlic and olive oil, and baked
for a few minutes in a very hot brick oven with a metal floor. "Pizza
Margherita" was invented in 1889 to honor Queen Margherita who was
visiting Naples. Don Raffaele Esposito, one of the premier pizzaioli
of the time, used tomato sauce, fiordilatte (not mozzarella, which is
made with buffalo milk and is too flimsy to withstand baking) and
basil to obtain the colors of the Italian flag.
Nowadays, numerous variations exist using artichokes, anchovies, ham
and other ingredients (two or three at a time, however, never the
horrendous mishmash found on American pizza). Pizza at its best,
however, is still based on the careful juxtaposition of subtle,
contrasting flavors and colors: the sweetness of basil and the burnt
bitterness of the cornicione (the part that is left sauceless, which
takes a burnt look and which, in Naples, is significantly wider than
elsewhere). The white islands of fiordilatte parting the Red Sea of
tomatoes. The green basil leaves standing out on the red background.
Brought in the States, most likely, by Neapolitan immigrants around
the turn of the present century, pizza has been modified to suit the
American taste: quantity has replaced subtlety; meats (sausage,
salami, ham and so on) have become a nearly irreplaceable ingredient;
over-sweetened canned tomato sauces have replaced the simple strained
tomatoes of the original; a thick layer of plastic cheese has replaced
the fiordilatte islands. The result: a plastic animal that bears to
the original the same resemblance that Hearst Castle bears to Palazzo
Pitti.
Ugo Piomelli again:
Fast-food partenopeo, storicamente la pizza si basa su pochi
ingredienti ben scelti ed accostati, e sull'abile mano e l'occhio attento del
pizzaiuolo, che stende la pasta uniformemente, mantiene il forno alla
temperatura giiusta, ed estrae la pizza al momento supremo. Il forno
deve essere a legna, con pavimento di metallo e pareti in muratura.
Originariamente, gli ingredienti erano pomodoro, basilico, origano e
olio (pizza marinara). La pizza si mangiava per strada, e spesso si
comprava a credito (la "pizza a otto giorni" de "L'oro di Napoli").
Alla fine dell'Ottocento viene introdotta la Margherita, in
onore della regina, in cui il fiordilatte (di consistenza piu` robusta
rispetto all'eterea mozzarella di bufala) permette di realizzare il
tricolore. Al giorno d'oggi esistono varie combinazioni: bianca, con
prosciutto, quattro stagioni, ed infine la pizzza frattale del
Collettivo Immaginario. Personalmente, ritorno sempre ai vecchi
standard: marinara e, raramente, Margherita. Preferenze personali:
Pizzeria Trianon ai Tribunali e Bellini a Port'Alba. Entrambe a
Napoli, naturalmente.
==Q6.10= What is the difference between mozzarella and fiordilatte?
Last modified: August 8 1993
Based on a posting by Ugo Piomelli
Real mozzarella is made from buffalo milk. This may sounds
surprising to many people that are convinced that buffalo only live
in North America. The explanation is in the fact that people mix
buffalo and bisons, but they are different beasts.
Webster's dictionary says:
buf-fa-lo \'bef-e-,lo^-\
[It bufalo & Sp bu'falo, fr. LL bufalus, alter. of L bubalus, fr.
Gk boubalos African gazelle, irreg. fr. bous head of cattle
-- more at COW]
1: any of several wild oxen: as
1a: WATER BUFFALO
1b: any of a genus (Bison); esp: a large shaggy-maned No. American
wild ox (B bison) with short horns and heavy forequarters with
a large muscular hump.
The buffalo needed to make mozzarella are probably close
to what is known as water buffalo in America (Bubalus bubalis),
and yes it lives in Italy too.
Since Bisons were not domesticated at the time, it is
doubtfull that native Americans used to make anything similar
to mozzarella using Bison milk. :-)
Fiordilatte on the other hand is a cheese similar to mozzarella,
but it is made with cow milk. (famous is fiordilatte made in Agerola).
The confusion between mozzarella and fiordilatte is widespread
not just in America, but mostly everywhere outside Naples.
Fiordilatte is often sold as mozzarella. Most Italians living in
the north have probably never tasted the real mozzarella.
Good places where to buy mozzarella (in Naples of course):
* Soave in via Scarlatti (quartiere Vomero). You can buy "bocconcini
di mozzarella coperti di panna".
* Mandara has many shops around town.
* Or you can go to Mondragone where there are many small
"latticini" that sell a good product.
==Q6.11= Where is a good restaurant in Florence?
Last modified: March 14 1994
Eating Out in Florence
by David Alexander and Rossella Rossi-Alexander
There are, of course, hundreds of restaurants in Florence: the
Guida rapida of the Touring Club Italiano lists a selection of 48
and the Michelin Guide to Italy mentions 35. But despite these
recommendations, there is still a high risk that the stranger to
Florence will end up in a place that is outrageously expensive and
thoroughly uncharacteristic. The city's great paradox is that the
tourists and the Florentines seem to inhabit separate worlds, but
in the same physical space. Where do local people go out to eat?
Here are some of their favourite locales: to find them, purchase a
good city map from any newspaper stand and see the yellow pages of
the telephone directory if in need of further directions.
Let's start at the top. If one has just won the lottery and
has about 300,000 lire to spend on a dinner to remember, one would
go to Enoteca Pinchiorri or to Ristorante Sabatini in the heart of
the city. The former offers a superb collection of wines, the
finest international cuisine and a historical setting, and the
latter is strongly dedicated to Florentine cullinary traditions.
At the other end of the scale some remarkably good cheap
restaurants are concealed at strategic points around the city. For
example, Ristorante Cibreo can be found in a very picturesque
setting at the side of the Mercato di Sant'Ambrogio. The restaurant
itself is very expensive, but at lunchtime one can go around to the
back door and dine in a tiny room next to the kitchen, sharing a
table with the habitus. The inzimino (squid and spinach in a hot
sauce) is excellent: so is the cibreo, an ancient Florentine dish
made with offal. In the vicinity of Santa Croce, half way down Via
di Mezzo, is a modest building with frosted glass windows in which
one can find the Trattoria da Alessi, which offers the very best
Florentine food at the very lowest prices. There is no sign
outside: one has to know where it is or ask a local resident, but
it is well worth discovering. Alessi once ran an up-market
restaurant, but he closed it in order to run a cheap and cheerful
"hole in the wall," full of local character. The food is utterly
Florentine (Alessi has researched the city's archives for good
mediaeval recipes) and utterly genuine. As with the Cibreo, it pays
to arrive at 12.30 or 7.00 p.m. (very early, that is) as both
places fill up with customers as soon as they open.
The Trattoria Ada (in front of the Campo di Marte railway
station) is one of the best things about Florence. It is run by a
single, but very numerous, family. The minestra di farro (pearl
barley soup from Lucca) is superb, and the prices are reasonable by
Florentine standards. A number of local customers eat there every
day! In more central locations, the Trattoria Tito offers
dependable Florentine food, and the Trattoria da Cesare serves a
very good baccala' (salt cod) on Fridays. The Ristorante Vegetariano
in Via delle Ruote (off Via San Gallo) is excellent for macrobiotic
food: on entering for the first time one acquires an annual
membership card for a nominal sum which is easily recouped on the
low cost of the meal (the daily menu is chalked up on a blackboard
at the entrance and one writes one's own check). Likewise, after
one has payed a tiny fee for membership, the Associazione Miro' at
Via San Gallo 57/59 offers cheap local dishes in very pleasant
informal surrounds.
And now to the Oltrarno, the other side of the river.
Ristorante Omero, at Arcetri in the hills above Florence, has a
very good reputation and is usually thronged with local people,
though it is not cheap. Beneath the Forte Belvedere, and accessible
by the steps that run down from the southwest side of Piazzale
Michelangelo, is the fairly expensive Ristorante La Beppa, which
has a very good reputation. On the down-market side, the popular
Trattoria Nello in Borgo San Frediano is the best place to soak up
the real Florentine atmosphere of the artisan's quarter. The more
expensive Il Drago Verde in Borgo San Frediano is also highly
recommended.
Thanks to mass tourism, many of the restaurants in the city
centre are overpriced and disappointing. But some are very good. We
recommend: La Maremmana, Il Pennello, La Casa di Dante,
Del Fagioli, and Il Latini. In the quartiere San Lorenzo, Il Girone
Infernale offers much better food than was served up in Dante's
Inferno. Next door to each other at the Mercato Centrale di San
Lorenzo the trattorie Da Mario and Zaza' are both worth patronizing.
The Acqual'due in Via dell'Acqua is a very good place to relax
until the small hours and to eat stuzzicchini, the characteristic
Florentine snacks.
Lastly, pizzerie. The ones dedicated to the tourist trade are
awful, but we recommend several others. I Tarocchi in Borgo San
Niccolo' is very good, as is the pizzeria in the beautiful Piazza
Santo Spirito. In Borgo San Lorenzo there are many, including Nuti,
one of the oldest Florentine eateries. Alternatively, one can get
the no. 7 bus from Piazza San Marco to the main piazze at Fiesole,
where there is an excellent pizzeria. Bus tickets, for 1100 lire
per journey or 4000 lire for four trips (un biglietto multiplo
dell'ATAF), can be bought from bars.
Happy eating!
Trattoria Ada, Viale Mazzini (Stazione Campo di Marte); lunchtimes
only, closed Fridays
Trattoria Alessi, Via di Mezzo (Santa Croce)
Ristorante La Beppa, Via Erta Canina 6 (San Niccolo'); closed
Wednesdays
Trattoria da Cesare, Viale Spartaco Lavagnini
Trattoria Cibreo, Via dei Macci (Mercato S. Ambrogio); weekday
lunchtimes only
Ristorante Omero, Via Pian dei Giullari 11 (Arcetri); closed
Tuesdays and all of August
Enoteca Pinchiorri, Via Ghibellina 87; closed Sundays, Monday
lunchtimes and all of August.
Ristorante Sabatini, Via Panzani 41; closed Mondays
Trattoria da Tito, Via San Gallo
==Q6.12= Where can I go out for food and beer in Milan (Milano)?
Last modified: May 15 1994
There are a lot of pubs in the Navigli area (south of the city-centre)
Here is a list compiled by Daniele Pinna (pinna@ghost.sm.dsi.unimi.it):
--------------------------------------------------------------------
LOCALE SPECIALITA` PREZZO INDIRIZZO
Business Cafe` Cocktails 8.000 V.Calatafimi
(1) Panini 6.000 [Vecchia fiera
Live-Music 4.000 di Senigallia]
Birre 6.000
Ludoteca
Tequila Bum-Bum Cocktails 8.000 V.le Marche
(2) Panini 6.000 [Sulla destra
Birre 6.000 da P.le Loreto]
Ludoteca
Bar Mascagni Cocktails 7.000 V.le Brenta
(3) Panini 5.000 [Ang. C.so Lodi]
Birre 5.000
Saletta sotto
Meeting Cocktails 8.000 V. Cartesio
(4) Tartine 2.500 [P.zza della
Panini 6.000 Repubblica]
Toast al
Tartufo 6.000
Chewing-Gum Cocktails 10.000 Nella via a sx
(5) Panini 8.000 di Woodstock
Karaoke C.O.10.000
Birre 6/8.000
P.M. Cafe` Cocktails 10.000 C.so di P.ta Romana
(6) Panini 6.000 a dx di Medaglie d` oro
Live-Music
Focacceria di Focacce 5.000 Via dell` Ali-
notte Birre 6.000 sarda traversa
(7) di V. Albricci
Carpe Diem Ristorante V.le F. Testi 148
(8) sud-americano 40.000
Birreria 6.000
Cocktails 10.000
Panini 5.000
Tipota Birre 6.000 V. Brioschi ang.
(9) Panini 5.000 V. Zamenhov
Bluesbikers Birre 6.000 V. Brioschi
(10) Panini 5.000
Patatine 3/4.000
Primi 8/10.000
Secondi 10/15.000
Roca`s Birre 6.000 La Via che porta
(11) Panini 5.000 a p.zza Baiamonti
Bruschette 4.000 dallo Smeraldo
Gesa Vegia Birre 5.000 Dietro il ponte
(12) Panini 4.500 della Ghisolfa
Bruschette 3.500
Patatine 4.000
Fashion Cafe` Piatti vari 8.000 P.zza S. Marco
(13) Birre 6.000
Panini 6.000
Cocktails 8.000
Re Artu` Panini 6.000 C.so Lodi sul
(14) Birre 6.000 cavalcavia
Daniel`s bar Karaoke V. Della Chiusa
(15) Birre 6.000
Panini 6.000
Rustego Live-Music Gnignano.Verso Lo-
(16) Cocktails 9.000 cate Triulzi
Bru-Gin Cafe` Cocktails 10.000 V.le Jenner
(17) Panini 7.000
Birreria Uno Panini 6.000 Una in P.le ca-
(18) Patatine 4.000 dorna.Una a
Birre 6.000 fianco del Roca`s
Gelateria Sanzio Gelati 7.000 V. Sanzio
(19) Birre 6.000
Cocktails 8.000
Carlo Magno Panini 6.000 P.zza Missori 2
(20) Birre 6.000 Monza
Cocktails 8.000
Bar-Bablu` Panini 6.000 V.le Umbria ang.
(21) Cocktails 8.000 V. Comelico
Ludoteca
Le Chat Panini 6.000 V.le Murillo
(22) Birre 5.000
Cocktails 7.000
Non Solo Musica Panini 6.000 V.le Brenta
(23) Birre 6.000
Cocktails 8.000
Karaoke
Cabaret
Bar Novecento Panini 6.000 V.Savona
(24) Patatine 4.000
Birre 5.000
Blues House Panini 6.000 V.Uguzzone
(25) Birre 8.000 (Precotto)
Cocktails 10.000
Live Music 10.000
+consumazione
Stella Alpina Birre 7.000 V.Tabacchi
(26) cocktails 10.000
Guardaroba 2.000
Discoteca
Entropia Ristorante (?) V.De Amicis
(27) Patatine 3.500
Birre 6.000
Far Out Panini 7.000 V.Commenda
(28) Patatine 3.500
Primi 10.000
Secondi 10.000
Birre 6.000
Cocktails 10.000
Crepes 6.000
Old Fox Pub Cucina inglese 20.000 P.zza S. Agostino
(29) Self-Service
Birre 6.000
Gelateria 73 Gelati 6.000 V.le Zara "73"
(30) Panini 6.000
Piadine 8.000
Cocktails 10.000
Birre 6.000
Birreria Stella Panini 5.000 V.le Argonne
(31) Birre 5.000
Crepes 4.500
Margy Burgher Panini 5.000 P.zza S.to Stefano
(32) Patatine 4.000
Birre 6.000
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