Delphi complete works of.., p.1162
Delphi Complete Works of William Dean Howells, page 1162
But before we come to look closely at this aspect of Italian civilization, it is better to look first at a very noticeable trait of Italian character, — temperance in eating and drinking. As to the poorer classes, one observes without great surprise how slenderly they fare, and how with a great habit of talking of meat and drink, the verb mangiare remains in fact for the most part inactive with them. But it is only just to say that this virtue of abstinence seems to be not wholly the result of necessity, for it prevails with other classes which could well afford the opposite vice. Meat and drink do not form the substance of conviviality with Venetians, as with the Germans and the English, and in degree with ourselves; and I have often noticed on the Mondays-at-the-Gardens, and other social festivals of the people, how the crowd amused itself with any thing — music, dancing, walking, talking — any thing but the great northern pastime of gluttony. Knowing the life of the place, I make quite sure that Venetian gayety is on few occasions connected with repletion; and I am ashamed to confess that I have not always been able to repress a feeling of stupid scorn for the empty stomachs everywhere, which do not even ask to be filled, or, at least, do not insist upon it. The truth is, the North has a gloomy pride in gastronomic excess, which unfits her children to appreciate the cheerful prudence of the South.
Venetians eat but one meal a day, which is dinner. They breakfast on a piece of bread with coffee and milk; supper is a little cup of black coffee, or an ice, taken at a caff�. The coffee, however, is repeated frequently throughout the day, and in the summertime fruit is eaten, but eaten sparingly, like everything else. As to the nature of the dinner, it of course varies somewhat according to the nature of the diner; but in most families of the middle class a dinner at home consists of a piece of boiled beef, a minestra (a soup thickened with vegetables, tripe, and rice), a vegetable dish of some kind, and the wine of the country. The failings of the repast among all classes lean to the side of simplicity, and the abstemious character of the Venetian finds sufficient comment in his familiar invitation to dinner: “Venga a mangiar quattro risi con me.” (Come eat four grains of rice with me.)
But invitations to dinner have never formed a prime element of hospitality in Venice. Goldoni notices this fact in his memoirs, and speaking of the city in the early half of the last century, he says that the number and excellence of the eating-houses in the city made invitations to dinner at private houses rare, and superfluous among the courtesies offered to strangers.
The Venetian does not, like the Spaniard, place his house at your disposition, and, having extended this splendid invitation, consider the duties of hospitality fulfilled; he does not appear to think you want to make use of his house for social purposes, preferring himself the caff�, and finding home and comfort there, rather than under his own roof. “What caff� do you frequent? Ah! so do I. We shall meet often there.” This is frequently your new acquaintance’s promise of friendship. And one may even learn to like the social footing on which people meet at the caff�, as well as that of the parlor or drawing-room. I could not help thinking one evening at Padua, while we sat talking with some pleasant Paduans in one of the magnificent saloons of the Caff� Pedrocchi, that I should like to go there for society, if I could always find it there, much better than to private houses. There is far greater ease and freedom, more elegance and luxury, and not the slightest weight of obligation laid upon you for the gratification your friend’s company has given you. One has not to be a debtor in the sum of a friend’s outlay for house, servants, refreshments, and the like. Nowhere in Europe is the senseless and wasteful American custom of treating known; and nothing could be more especially foreign to the frugal instincts and habits of the Italians. So, when a party of friends at a caff� eat or drink, each one pays for what he takes, and pecuniarily, the enjoyment of the evening is uncostly or not, according as each prefers. Of course no one sits down in such a place without calling for something; but I have frequently seen people respond to this demand of custom by ordering a glass of water with anise, at the expense of two soldi. A cup of black coffee, for five soldi, secures a chair, a table, and as many journals as you like, for as long time as you like.
I say, a stranger may learn to like the life of the caff�, — that of the restaurant never; though the habit of frequenting the restaurants, to which Goldoni somewhat vaingloriously refers, seems to have grown upon the Venetians with the lapse of time. The eating-houses are almost without number, and are of every degree, from the shop of the sausage-maker, who supplies gondoliers and facchini with bowls of sguassetto, to the Caff� Florian. They all have names which are not strange to European ears, but which ape sufficiently amusing to people who come from a land where nearly every public thing is named from some inspiration of patriotism or local pride. In Venice the principal restaurants are called The Steamboat, The Savage, The Little Horse, The Black Hat, and The Pictures; and I do not know that any one of them is more uncomfortable, uncleanly, or noisy than another, or that any one of them suffers from the fact that all are bad.
You do not get breakfast at the restaurant for the reason, before stated, of the breakfast’s unsubstantiality. The dining commences about three o’clock in the afternoon, and continues till nine o’clock, most people dining at five or six. As a rule the attendance is insufficient, and no guest is served until he has made a savage clapping on the tables, or clinking on his glass or plate. Then a hard-pushed waiter appears, and calls out, dramatically, “Behold me!” takes the order, shrieks it to the cook, and returning with the dinner, cries out again, more dramatically than ever, “Behold it ready!” and arrays it with a great flourish on the table. I have dined in an hotel at Niagara, to the music of a brass band; but I did not find that so utterly bewildering, so destructive of the individual savor of the dishes, and so conducive to absent-minded gluttony, as I at first found the constant rush and clamor of the waiters in the Venetian restaurants. The guests are, for the most part, patient and quiet enough, eating their minestra and boiled beef in such peace as the surrounding uproar permits them, and seldom making acquaintance with each other. It is a mistake, I think, to expect much talk from any people at dinner. The ingenious English tourists who visit the United States from time to time, find us silent over our meat, and I have noticed the like trait among people of divers races in Europe.
As I have said, the greater part of the diners at the restaurants are single, and seem to have no knowledge of each other. Perhaps the gill of the fiendish wine of the country, which they drink at their meals, is rather calculated to chill than warm the heart. But, in any case, a drearier set of my fellow-beings I have never seen, — no, not at evening parties, — and I conceive that their life in lodgings, at the caff� and the restaurant, remote from the society of women and all the higher privileges of fellowship for which men herd together, is at once the most gross and insipid, the most selfish and comfortless life in the world. Our boarding-house life in America, dull, stupid, and flat as it often is, seems to me infinitely better than the restaurant life of young Italy. It is creditable to Latin Europe that, with all this homelessness and domestic outlawry, its young men still preserve the gentleness of civilization.
The families that share the exile of the eating-houses sometimes make together a feeble buzz of conversation, but the unfriendly spirit of the place seems soon to silence them. Undoubtedly they frequent the restaurant for economy’s sake. Fuel is costly, and the restaurant is cheap, and its cooking better than they could perhaps otherwise afford to have. Indeed, so cheap is the restaurant that actual experience proved the cost of a dinner there to be little more than the cost of the raw material in the market. From this inexpensiveness comes also the custom, which is common, of sending home to purchasers meals from the eating-houses.
As one descends in the scale of the restaurants, the difference is not so noticeable in the prices of the same dishes, as in the substitution of cheaper varieties of food. At the best eating-houses, the Gallic traditions bear sway more or less, but in the poorer sort the cooking is done entirely by native artists, deriving their inspirations from the unsophisticated tastes of exclusively native diners. It is perhaps needless to say that they grow characteristic and picturesque as they grow dirty and cheap, until at last the cook-shop perfects the descent with a triumph of raciness and local coloring. The cook-shop in Venice opens upon you at almost every turn, — everywhere, in fact, but in the Piazza and the Merceria, — and looking in, you see its vast heaps of frying fish, and its huge caldrons of ever-boiling broth which smell to heaven with garlic and onions. In the seducing windows smoke golden mountains of polenta (a thicker kind of mush or hasty-pudding, made of Indian meal, and universally eaten in North Italy), platters of crisp minnows, bowls of rice, roast poultry, dishes of snails and liver; and around the fascinating walls hang huge plates of bronzed earthenware for a lavish and a hospitable show, and for the representation of those scenes of Venetian story which are modeled upon them in bass-relief. Here I like to take my unknown friend — my scoundrel facchino or rascal gondolier — as he comes to buy his dinner, and bargains eloquently with the cook, who stands with a huge ladle in his hand capable of skimming mysterious things from vasty depths. I am spell-bound by the drama which ensues, and in which all the chords of the human heart are touched, from those that tremble at high tragedy, to those that are shaken by broad farce. When the diner has bought his dinner, and issues forth with his polenta in one hand, and his fried minnows or stewed snails in the other, my fancy fondly follows him to his gondola-station, where he eats it, and quarrels volubly with other gondoliers across the Grand Canal.
A simpler and less ambitious sort of cook-shop abounds in the region of Rialto, where on market mornings I have seen it driving a prodigious business with peasants, gondoliers, and laborers. Its more limited resources consist chiefly of fried eels, fish, polenta, and sguassetto. The latter is a true roba veneziana, and is a loud-flavored broth, made of those desperate scraps of meat which are found impracticable even by the sausage-makers. Another, but more delicate dish, peculiar to the place, is the clotted blood of poultry, fried in slices with onions. A great number of the families of the poor breakfast at these shops very abundantly, for three soldi each person.
In Venice every holiday has its appropriate viand. During carnival all the butter and cheese shop-windows are whitened with the snow of beaten cream — panamontata. At San Martino the bakers parade troops of gingerbread warriors. Later, for Christmas, comes mandorlato, which is a candy made of honey and enriched with almonds. In its season only can any of these devotional delicacies be had; but there is a species of cruller, fried in oil, which has all seasons for its own. On the occasion of every festa, and of every sagra (which is the holiday of one parish only), stalls are erected in the squares for the cooking and sale of these crullers, between which and the religious sentiment proper to the whole year there seems to be some occult relation.
In the winter, the whole city appears to abandon herself to cooking for the public, till she threatens to hopelessly disorder the law of demand and supply. There are, to begin with, the caff� and restaurants of every class. Then there are the cook-shops, and the poulterers’, and the sausage-makers’. Then, also, every fruit-stall is misty and odorous with roast apples, boiled beans, cabbage, and potatoes. The chestnut-roasters infest every corner, and men women, and children cry roast pumpkin at every turn — till, at last, hunger seems an absurd and foolish vice, and the ubiquitous beggars, no less than the habitual abstemiousness of every class of the population, become the most perplexing and maddening of anomalies.
CHAPTER VII.
HOUSEKEEPING IN VENICE.
I hope that it is by a not unnatural progress I pass from speaking of dinners and diners to the kindred subject of the present chapter, and I trust the reader will not disdain the lowly-minded muse that sings this mild domestic lay. I was resolved in writing this book to tell what I had found most books of travel very slow to tell, — as much as possible of the everyday life of a people whose habits are so different from our own; endeavoring to develop a just notion of their character, not only from the show-traits which strangers are most likely to see, but also from experience of such things as strangers are most likely to miss.
The absolute want of society of my own nation in Venice would have thrown me upon study of the people for my amusement, even if I had cared to learn nothing of them; and the necessity of economical housekeeping would have caused me to live in the frugal Venetian fashion, even if I had been disposed to remain a foreigner in every thing. Of bachelor lodgings I had sufficient experience during my first year; but as most prudent travelers who visit the city for a week take lodgings, I need not describe my own particularly. You can tell the houses in which there are rooms to let, by the squares of white paper fastened to the window-shutters; and a casual glance as you pass through the streets, gives you the idea that the chief income of the place is derived from letting lodgings. Carpetless, dreary barracks the rooms usually are, with an uncompromising squareness of prints upon the wall, an appalling breadth of husk-bed, a niggardness of wash-bowl, and an obduracy of sofa, never, never to be dissociated in their victim’s mind from the idea of the villanous hard bread of Venice on which the gloomy landlady sustains her life with its immutable purposes of plunder. Flabbiness without softness is the tone of these discouraging chambers, which are dear or not according to the season and the situation. On the sunlit Riva during winter, and on the Grand Canal in summer, they are costly enough, but they are to be found on nearly all the squares at reasonable rates. On the narrow streets, where most native bachelors have them, they are absurdly cheap.
As in nearly all places on the Continent, a house in Venice means a number of rooms, including a whole story in a building, or part of it only, but always completely separated from the story above and below, or from the other rooms on the same floor. Every house has its own entrance from the street, or by a common hall and stairway from the ground-floor, where are the cellars or store-rooms, while each kitchen is usually on a level with the other rooms of the house to which it belongs. The isolation of the different families is secured (as perfectly as where a building is solely appropriated to each), either by the exclusive possession of a streetdoor, [Footnote: Where the street entrance is in common, every floor has its bell, which being sounded, summons a servant to some upper window with the demand, most formidable to strangers, “Chi xe?” (Who is it?) But you do not answer with your name. You reply, “Amici!” (Friends!) on which comforting reassurance, the servant draws the latch of the door by a wire running upward to her hand, and permits you to enter and wander about at your leisure till you reach her secret height. This is, supposing the master or mistress of the house to be at home. If they are not in, she answers your “Amici!” with “No ghe ne xe!” (Nobody here!) and lets down a basket by a string outside the window, and fishes up your card.] or by the unsocial domestic habits of Europe. You bow and give good-day to the people whom you meet in the common hall and on the common stairway, but you rarely know more of them than their names, and you certainly care nothing about them. The sociability of Europe, and more especially of Southern Europe, is shown abroad; under the domestic roof it dwindles and disappears. And indeed it is no wonder, considering how dispiriting and comfortless most of the houses are. The lower windows are heavily barred with iron; the wood-work is rude, even in many palaces in Venice; the rest is stone and stucco; the walls are not often papered, though they are sometimes painted: the most pleasing and inviting feature of the interior is the frescoed ceiling of the better rooms. The windows shut imperfectly, the heavy wooden blinds imperviously (is it worth while to observe that there are no Venetian blinds in Venice?); the doors lift slantingly from the floor, in which their lower hinges are imbedded; the stoves are of plaster, and consume fuel without just return of heat; the balconies alone are always charming, whether they hang high over the streets, or look out upon the canals, and, with the gayly painted ceilings, go far to make the houses habitable.
It happens in the case of houses, as with nearly every thing else in Italy, that you pay about the same price for half the comfort that you get in America. In Venice, most of the desirable situations are on the Grand Canal; but here the rents are something absurdly high, when taken in consideration with the fact that the city is not made a place of residence by foreigners like Florence, and that it has no commercial activity to enhance the cost of living. Househunting, under these circumstances, becomes an office of constant surprise and disconcertment to the stranger. You look, for example, at a suite of rooms in a tumble-down old palace, where the walls, shamelessly smarted up with coarse paper, crumble at your touch; where the floor rises and falls like the sea, and the door-frames and window-cases have long lost all recollection of the plumb. Madama la Baronessa is at present occupying these pleasant apartments, and you only gain admission to them after an embassy to procure her permission. Madama la Baronessa receives you courteously, and you pass through her rooms, which are a little in disorder, the Baronessa being on the point of removal. Madama la Baronessa’s hoop-skirts prevail upon the floors; and at the side of the couch which her form lately pressed in slumber, you observe a French novel and a wasted candle in the society of a half-bottle of the wine of the country. A bedroomy smell pervades the whole suite, and through the open window comes a curious stench explained as the odor of Madama la Baronessa’s guinea-pigs, of which she is so fond that she has had their sty placed immediately under her window in the garden. It is this garden which has first taken your heart, with a glimpse caught through the great open door of the palace. It is disordered and wild, but so much the better; its firs are very thick and dark, and there are certain statues, fauns and nymphs, which weather stains and mosses have made much decenter than the sculptor intended. You think that for this garden’s sake you could put up with the house, which must be very cheap. What is the price of the rooms? you ask of the smiling landlord. He answers, without winking, “If taken for several years, a thousand florins a year.” At which you suppress the whistle of disdainful surprise, and say you think it will not suit. He calls your attention to the sun, which comes in at every side, which will roast you in summer, and will not (as he would have you think) warm you in winter. “But there is another apartment,” — through which you drag languidly. It is empty now, being last inhabited by an English Ledi, — and her stove-pipes went out of the windows, and blackened the shabby stucco front of the villanous old palace.
