Roanoke (CL 145) - Naval Cruise Book

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Roanoke tour party climbing the Back in Naples we found time to browse a bit and discovered one of the few places that still retains the charm of old ltaly to be Zi Teresa, a large ristorante on the edge of the Bay. A flight of concrete steps leads down from the waterfront boulevard to the open dining terrace on the bay. If the breeze is too stiff, you may dine inside behind glass doors. Not elaborately decorated, Zi Teresa depends upon only the blue water, warm sunshine and tuxedoed waiters for its decor. As you step down onto the terrace, to the left is a flower stall where an armful of roses can be bought unbelievably cheap. To the right is the sea' food bar offering oysters, clams, starfish, mussels or any other sea'food imaginable, caught nearby. After you select your seaffood cocktail, the maitre dlhotel, who speaks ltalian, French and English fluently, will escort you personally to your table, two waiters standing behind your chairs to seat you. You realize that it would be a sacrilege to spend less than two hours dining here, for the sun is warm, the breeze off the bay is fresh and cool., the view of Vesuvius is magnificent, and the violin music by the strolling trio completes this setting of leisurely dining-really an art at Zi Teresa. The poster size menu is in Italian, of course, but your waiters will suggest everything once you tell them whether you want veal or seaffood as your entree. Leave the rest of the meal up to the waiters, who will describe everything dramatically, with closed eyes and heavy sighs. And you neednlt worry about the prices for this proposed banquet, your bill won't be over 1500 lire QSZSOD for the works. The trio plays request numbers as they stroll from table to table, and periodically one of them st CPS to St. Peterls Cathedral in Rome will pass the hat soliciting lire for de music. It is quite a surprise to you when your waiter sud' denly bursts into song, while the trio is playing, perhaps, an aria from Verdi's Aida. He puts down the bottle of wine and the large white napkin to pour out his heart to Verdi. This melodic outburst is contagious, for another waiter on the other side of the terrace will join in, and the spontaneous duet will finally meet in the center of the floor, as the diners stop eating to listen to these beautiful tenor voices. Frequently a third voice will join in, either another waiter or an inspired customer who has enough music in his heart to break away from the delectable food. When the music stops, the waiters resume their duties of catering to you, intent upon making this a meal you will never forget. After your seaffood cocktail you will have Zuppa di Pesce, one of the thirty kinds of soup, containing lobster, clams, shrimp and even a few miniature octopi. Dry wine is a must with this soup. Then there follows the sphaghetti, followed by entree of tender veal cacciatori, or cold lobster, or a steaming platter of pizza. Your dry wine will be replaced with a red wine with the veal and pizza, and yOU will taste spinach as you've never tasted it before. At least an hour and a half later, your musical waiter brings fruit and cheese, or a richer dessert if you desire. You will linger over your strong, black coffee because the violins are playing YOUY favorite music, and you do not want to leave the leisurely charm of this last bastion of the Italy yOU have always dreamed of. Soon, however, you muSt climb the concrete steps to the boulevard, where children with rags wrapped around their feet will lift their sad brown eyes to you. You will be l3HCk in the ltaly of today. 1250

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