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Risotto ai porcini.
28 Marzo 2019
Saccottino di sfoglia alle verdure.
28 Marzo 2019
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Coperto

4,00

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Descrizione

La parola coperto indica, nell’apparecchiatura della tavola, lo spazio con tutti gli oggetti che vengono predisposti
per un singolo commensale[1]. Il coperto è legato agli usi dei vari paesi e alle tipologie di cibi che vengono serviti,
può variare molto anche all’interno di una stessa cultura culinaria se casalingo, per la ristorazione o per pasti formali ed eleganti.

Comprende le stoviglie, le posate, i bicchieri, la tovaglia, il tovagliolo e, nel caso di apparecchiature formali, molti
altri pezzi. Una parte del pane, olio, aceto ecc…

Nella ristorazione il coperto comprende ulteriori servizi non quantificati nel conto.

Il pagamento del coperto nei ristoranti nacque nel Medioevo quando molte persone usufruivano delle locande per
consumare il proprio cibo, soprattutto nella stagione fredda e nelle giornate di cattivo tempo. L’oste pertanto, non
potendo a questi vendere il suo cibo, faceva pagare il servizio per il posto coperto (da cui appunto prende il nome)

INFO Place setting

Informal settings generally have fewer utensils and dishes but use a layout based on more formal settings. Utensils are
arranged in the order and according to the manner in which the diner will use them. In the West, forks, plate, butter knife, and napkin generally are placed to the left of the dinner plate, and knives, spoons, stemware and tumblers, cups,
and saucers to the right. (By contrast, formal settings in Armenia place the fork to the right of the dinner plate and informal settings in Turkey place the fork to the right of the dinner plate if not accompanied by a knife) Sauceboats and serving dishes, when used, either are placed on the table or, more formally, may be kept on a side table.

Informal
At an informal setting, fewer utensils are used and serving dishes are placed on the table. Sometimes the cup and saucer are placed on the right side of the spoon, about 30 centimetres (12 in) from the edge of the table. Often, in less formal settings, the napkin should be in the wine glass. However, such objects as napkin rings are very rare in the United
Kingdom, Spain, Mexico, or Italy.
Formal
Utensils are placed inward about 20 cm (7.9 in) from the edge of the table, with all placed either upon the same invisible
baseline or upon the same invisible median line. Utensils in the outermost position are to be used first (for example,
a soup spoon or a salad fork, later the dinner fork and the dinner knife). The blades of the knives are turned toward the
plate. Glasses are placed an inch (2.5 cm) or so above the knives, also in the order of use: white wine, red wine, dessert wine, and water tumbler.
Formal dinner
The most formal dinner is served from the kitchen. When the meal is served, in addition to the central plate (a service
plate or dinner plate at supper; at luncheon, a service plate or luncheon plate) at each place there are a bread roll
(generally on a bread plate, sometimes in the napkin), napkin, and flatware (knives and spoons to the right of the central plate, and forks to the left). Coffee is served in Butler Service style in demitasses, and a spoon placed on the saucer
to the right of each handle. Serving dishes and utensils are not placed on the table for a formal dinner.[1] The only exception in the West to these general rules is the protocol followed at the Spanish royal court, which was also adopted by
the Austrian court, in which all cutlery was placed to the right of the central plate for each diner.

At a less formal dinner, not served from the kitchen, the dessert fork and spoon can be set above the plate, fork pointing
right, spoon pointing left.[2]