Seriously

     Italians are serious about their food.  Whether prepared at home or served at a dining establishment meals are savored and celebrated.  So it stands to reason that they are very particular with their terminology.  While in America we go to a restaurant, Italians have a more precise way to identify such places.  Here is the way they accomplish that:

Osteria-Originally a place serving serving a simple meal at shared tables, often frequented by a male dominated clientele.  The oldest known osteria was established on Bologna in 1375.  Following that tradition, today you can get pasta and grilled meats and fish without having to refer to a written menu.



Trattoria-Modest but plentiful food is provided in a casual and informal setting.  It is usually a family run operation with Nonna in the kitchen preparing regional and local fare like ribollita, carbonara or pesto.  The children wait tables at the family style service and Dad works the till.



Ristorante-More formal with table linen and a professional wait staff.  This upscale kind of place is where you will find professional types and tourists perusing the extensive menu.



In addition there are also places known as:

Taverna-similar to our American tavern, a place for a drink and a snack, usually with a rustic ambiance.



Enoteca-In addition to serving wine, the enoteca can provide a variety of panini sandwiches and light nibbles like olives and cheese.



Tavola Calda-Literally "hot table" it is the Italian equivalent to a quick service cafeteria providing a meal for those to prefer "take-away" or what we would call carry-out.



And on almost every block there are two very familiar establishments, the Pizzeria and the Gelateria.  But more on them later...