kettle from which each one helps himself, eating until he is satisfied.
The occupation of the southern Italians outside the cities is fishing. Some are engaged in the sponge fisheries, others in coral fishing, while the largest proportion are fishing for food. As a result, the seacoast people have a more varied diet than the other two groups. Fish of many kinds, including shellfish, are added to their daily menus; these ranging from snails—the smallest variety — to ink fish, one of the largest.
Snails are sometimes combined with rice or macaroni. They are put into cold water and left to soak out of their shells, then the shells are taken out and the water turned off, leaving the snail meats in the bottom of the dish. These are scooped out and mixed with the macaroni to which may have been added garlic, green or red peppers or tomatoes, for the southern Italians are fond of more highly seasoned food than the other two groups. All small fish are boiled, baked or fried in olive oil, and served with a tomato sauce to which garlic and green peppers have been added.
Generally one can tell from what part of Italy a family have come if one knows the foods they are using.
The diet of the Italians in the cities is more expensive and varied than that of the people in the rural districts. Incomes are larger and transportation brings food materials from all parts of Italy, from Northern Africa, and even from America. These people use more pastry and cake. Afternoon tea is always accompanied by cakes, and light wine is served with small cakes.
Throughout Italy the variety of foods is more limited in the winter than in the summer, as the people have little knowledge of preserving fruits and vegetables, except the
