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 Languages Spoken: Italian (official), German (parts of Trentino-Alto Adige region are predominantly German speaking), French (small French-speaking minority in Valle d'Aosta region), Slovene (Slovene-speaking minority in the Trieste-Gorizia area).
Tour guides and service professionals in tourist-oriented facilities are very likely to speak English.
 Religions: predominately Roman Catholic with mature Protestant and Jewish communities
 People and Culture: "The world's living art gallery" will cause you to suffer intense culture shock-when you return to whatever insipid-by-contrast backwater you come from. There is hardly an ancient or modern civilization which has not contributed to this one. If by culture you mean music, painting, acting, writing-it's all non pareil. You will find northern Italian people to be blond, cool and welcoming, the southerners dark, passionate and welcoming. Mama mia! La dolce vita is a rich, indulgent and spirit-lifting experience. Many festivals and cultural events, as well as many outdoor sports and activities, are open to those who can't just sit back in the sun with their grappas and breathe.
A resident or national of Italy is called "Italian". The Term used to describe things from here is "Italian". For example, "Italian food".
 Tipping and Bargaining: Tipping is practiced here, but a 15 percent coperto ('cover charge') or pane ('bread') charge usually is added to restaurant bills. Leaving an extra 5% for the waiter is customary.
| Restaurants: |
5 - 10% in addition to service charge |
| *Porters: |
0.75 -1 Euro per bag |
| Taxi: |
Round Up |
* Try to use local currency. Foreign coins cannot be exchanged and will be useless to the person receiving them. Foreign paper money requires a trip to the bank for exchange. However paper US dollars are accepted almost universally.
 Food: Italian food is one of the world's most popular; most people consider it to be pasta, which comes in many shapes and is served with many different sauces, the basic ingredients often being tomatoes, garlic and cheese. But there's far, far more; you could order the dishrag from an Italian kitchen and eat it with relish. Key to understanding Italy's food is knowing the region it comes from-there is no "national cuisine"; the country is too newly established for that.. Cooking styles vary tremendously, from creamy in the north to spicy in the south. Northern Emilia-Romagna is the originator of spaghetti Bolognese, lasagne and tortellini, as well as excellent prosciutto and mortadella. Liguria is where pesto was invented. Sardinia is famous for its spit-roasted piglet. Where-ever you go, ask for the specialities of the region. That way, you won't miss out on things you might not have heard of before. Meat and seafood are popular, and as the country is fertile with excellent conditions for growing crops, there are many vegetables and fruits available to the imaginative gourmand. Rice, polenta, cheeses and sausages are excellent, often herbed or spiced with masterful skill. Gelato, Italian ice cream, is a special treat. Custards and baked goods make wonderful desserts. Italian wines are popular worldwide.
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