that we liked the Gran Italia best, George, the headwaiter, saved us a table. He was a fine waiter and we let him order the meal while we looked at the people, and the great galleria in the dusk, and each other. We drank dry white capri iced in a bucket; although we tried many of the other wines, fresa, barbera and the sweet white wines. They had no wine waiter because of the war and George would smile ashamedly when I asked about wines like fresa.
“If you imagine a country that makes a wine because it tastes like strawberries,” he said.
“Why shouldn’t it?” Catherine asked. “It sounds splendid.”
“You try it, lady,” said George, “if you want to. But let me bring a little bottle of margaux for the Tenente.”
“I’ll try it too, George.”
“Sir, I can’t recommend you to. It doesn’t even taste like strawberries.”
“It might,” said Catherine. “It would be wonderful if it did.”
“I’ll bring it,” said George, “and when the lady is satisfied I’ll take it away.”
It was not much of a wine. As he said, it did not even taste like strawberries. We went back to capri. One evening I was short of money and George loaned me a hundred lire. “That’s all right, Tenente,” he said. “I know how it is. I know how a man gets short. If you or the lady need money I’ve always got money.”
After dinner we walked through the galleria, past the other restaurants and the shops with their steel shutters down, and stopped at the little place where they sold sandwiches; ham and lettuce sandwiches and anchovy sandwiches made of very tiny brown glazed rolls
