The daily issue of rations was based on standard caloric intake
deemed appropriate for troops, and officers’ rations differed in both content and amounts issued from those of the enlisted
men. In garrison, this would amount to the standard military fare of meals heavy in carbohydrates and fat, light on meats,
and geared toward the activity expected of the soldier.
Given Italian cuisine,
one can easily imagine the menu being offered. Pasta or potato dishes, soups, regional stews, some side of tomatoes, fresh
vegetables, olive oil, white bread, coffee (or tea, when available) and various sweet breads or cakes, along with standard
breakfast items, which included wheat cereals with milk and honey or sugar as condiments, oat meal, sandwich meats, cheeses
and white breads/rolls, accompanied spreads such as margarine or butter.