What is a trattoria?
The majority of trattorias in America may be best described as informal and dependable. It’s the stereotypical neighborhood “Italian,” with generous servings of pasta and carafes of house wine.
Friendly waitstaff oversees bustling, slightly congested dining rooms where patrons are served large dishes of lasagna, spaghetti, and other hearty red sauce staples.
Interiors of trattorias highlight their links to the Old Country; red-checked tablecloths and wall-mounted pictures of Italy are common fixtures. While exposed brick, wine bottles suspended from the ceiling, and other rustic elements are popular design elements, a more upmarket, contemporary vibe is becoming increasingly common.
Although there are a number of prosperous trattoria chains in the US, there are also plenty of independently owned neighborhood restaurants.
What is the history of trattorias?
“Trattore” is the term used in Italian to describe a host or restaurant owner. Throughout Italy, modest osterias with a limited menu that specialized on alcohol-based cocktails first appeared in the early 1800s. The focus of osterias switched from wine to the chef/restaurant owner, known as the “trattore,” as they began to establish themselves in cities and towns.
Trattorias are eateries that provide regional specialties; Italian immigrants introduced the idea to the United States. Trattorias were a thriving industry in Italy until the Great War and World War II. They experienced unprecedented popularity in both nations following the conflicts.
