A trattoria is an Italian-style

Italian cuisine

Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BCE. Italian cuisine in itself takes heavy influences, including Etruscan, ancient Greek, ancient Roman, Byzantine, Jewish and Arab cuisines...

 eating establishment

Restaurant

A restaurant is an establishment which prepares and serves food and drink to customers in return for money. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services...

, less formal than a ristorante, but more formal than an osteria

Osteria

An osteria in Italy was originally a place serving wine and simple food. Lately, the emphasis has shifted to the food but menus tend to be short with local specialities such as pasta and grilled meat and fish and often served at shared tables. Ideal for a cheap lunch, osterie also cater for...

. There are generally no printed menus, the service is casual, wine is sold by the decanter

Decanter

A decanter is a vessel that is used to hold the decantation of a liquid which may contain sediment. Decanters are normally used as serving vessels for wine. Decanters vary in shape and design. They are usually made of an inert material and will hold at least one standard bottle of wine...

 rather than the bottle, prices are low, and the emphasis is on a steady clientele rather than on haute cuisine

Haute cuisine

Haute cuisine or grande cuisine was characterised by French cuisine in elaborate preparations and presentations served in small and numerous courses that were produced by large and hierarchical staffs at the grand restaurants and hotels of Europe.The 17th century chef and writer La Varenne...

. The food is modest but plentiful (mostly following regional and local recipes) and in some instances is even served family-style (i.e. at common tables).

Trattorie faithful to this stereotype have become fewer in the last 20 years and many have adopted some (or several) of the trappings of restaurants, with just one or two "concessions" to the old rustic and familiar style.

Optionally, trattoria food may be bought in containers for taking home. The word is cognate with the French

French language

French is a Romance language spoken as a first language in France, the Romandy region in Switzerland, Wallonia and Brussels in Belgium, Monaco, the regions of Quebec and Acadia in Canada, and by various communities elsewhere. Second-language speakers of French are distributed throughout many parts...

 word traiteur

Traiteur (culinary profession)

The traiteur in French history represents the origins of today's restaurant. Prior to the late 18th century, diners who wished to "dine out" would visit their local guild member's kitchen and have their meal prepared for them. However, guild members were limited to producing whatever their guild...

—meaning a catering business whose (almost) sole raison d'être is take-out food

Take-out

Take-out or takeout , carry-out , take-away , parcel , or tapau , is food purchased at a...

.