Italian Army Rations of the Regio Esercito and RSI

As with much of Italy’s equipment, rations and their development, issue and availability went through stages. Prior to the outbreak of the Second World War, Italy was a nation deeply occupied with military armaments, research and development.

This stemmed in no small measure from Italy’s de-facto ruler Benito Mussolini, who was convinced that to retain a strong nation, and reclaim the greatness of the Roman Empire, military buildup was a vital necessity. Even though King Victor Emmanuel co-ruled with Mussolini, military buildup was solely Mussolini’s bailiwick.

As part of this arms build-up, a modernization of forces was conducted, which led to development of new weapons systems, aircraft, specialty naval vessels and expansion of Special Forces, such as the traditional Alpini and new units such as  Paracadutisti (Airborne Forces) and Reggimento Carri Armati (Tank Regiments).

Even though not all developments would keep up with the rush of new weaponry soon to hit the rest of Europe, Italian kit and weaponry designed during the 1930’s was top-notch for its main purpose: Expansion of empire in areas where modern equipment was opposed by ill-organized and equipped traditional ground forces. A prime example of this was the Italian attack on Abyssinia (Ethiopia) on October 2^nd, 1935.

Africanina--The song of the Abyssinian war-Get the Lyrics HERE.

While weapons and transport developments were the highest priority, the Italian Army (Regio Esercito) had learned during the First World War that supplies and foodstuffs were what kept an Army in the field and fit to fight. Along with developments and research in the area of arms, Italian science was pressed into designing suitable food stuffs that not only were durable and easily transported, stored and air dropped in all climates, but were also designed to provide highest nutrition while building troops morale. By this process, it was decided that rations should be broken down into daily issued standard rations, field rations and specialty/emergency rations.

Dining on Il Duce's Dime...

Garrison Ration: 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. Field Ration: In the field, rolling kitchens tried to duplicate this ration to a degree, but with more of an eye toward portability and speed of consumption. Many multi-component meals (such as pasta dishes or soups) were issued from a single kettle, with cheese and vegetables added in, along with a side of bread and spot of olive oil as a “dip” for the bread. As a beverage of convenience, some watered wine was issued, along with the ever-present coffee. In North Africa, field kitchens often substituted tea for coffee, as it could be re-heated more easily, and would also work better for beating thirst. Where available, tinned olives, dried figs and dates, and other fresh fruit, such as the ever-present melons, would be made available to troops. In units equipped with vehicles, such as armored or mechanized components, specific field kitchen sets for food preparation for the officers were part of the basic load, and troops would be detailed, based on skill to prepare meals for officers.    Italian Group Feeding Rations-Razione Giornaliera Who Can Cook? When field kitchens were not available, troops were issued with the so-called RAZIONE GIORNALIERA (RG, “Daily Ration”). This ration, similar in design to British ‘Compo’ rations, was a group feeding rations, portions of which were meant to be cooked in squad-sized elements as a camp food. These items were large tins of fruit, coffee (both soluble and ground varieties in 100 gram tins), boxed sugar, uncooked pasta etc. Other components were designed as a take-along ration, such as hard bread packages, sweets, fish tins, meat tins and small 1 and 2 portion-sized tins of prepared meal items or condensed soups. This ration was issued in boxes containing sufficient food for 10 meals. Even though not specifically broken down for specific meals, these 10-man boxes could include breakfast, lunch and dinner items as appropriate. This ration was the second most prevalent ration right behind actual mess hall food. In some units, cooks were “courted” with offers of additional tobacco rations or less soldiering duties, as the components of the RG could be turned into quite passable fare in the hands of a skilled chef! Personal Ration-Or Personal Insult? The third type of ration was the RAZIONE PERSONALE (RP, “Personal Ration”), which was issued to troops immediately before action, and which was designed to supply basic food items when group cooking was impossible, on the move, or in breaks during combat. A standard personal ration would include: 1 can of Tonno (Tuna) 1 can of Prosciutto (Ham) 1 pack of Brodo (Broth Base-2 tablets in a common wrapper) 2 packs Panne Duri (Flatbread) 1 Biscotti Dolci (Sweet Biscuits) This uninspired ration was not much liked by troops, especially in light of the fact that even the sparse components designed to be included were often not available, and often substituted. In three days of action, a soldier may very well receive 6 cans of tuna fish—and little else. On the march, when other rations were not available, most soldiers would spend as much time as possible trading with or buying from the local population, in order to provide some variety. Many soldiers insured to get their fair share and then some of the coffee powder or grounds, as the RP did not come with a beverage pack. Specialist Rations: The Italian armed forces had a staggering array of specialist and special circumstance rations and/or ration supplements. One of the more common specialty ration was the Riserva (Reserve) ration, which was carried by most all soldiers as an emergency ration that was not to be used until authorized. It consisted of a “Brick” of hard biscuits or a pack of Panne Duri, a pack of Coffee, Milk and Sugar (soluble and frequently “lost”), and a box of sweets. Another frequently seen specialist ration was the Razione del Paracadutista (Parachutists’ Ration). It was issued in a variety of ways, at times supplemented with other ration components or fresh foods suitable for travel, such as hard sausages, dark bread etc. Generally, the Para ration consisted of: 2 Bricks of Razione Emergencia Quotidiana (Daily Ration of Emergency Food). These two bars were sufficient food for 24 hours and only to be eaten under “combat” conditions.             1 Pack of Destrosio (Dextrose tablets or pellets)             1 Pack of Caffé Solubile (Sweetened White Instant Coffee)              1 Pack of Caramella (Hard Candy, Generally Coffee Based) 2 Bars of Cioccolato Bianco (White “tropical” chocolate in ¾ ounce/20 gram bars) From: http://17thdivision.tripod.com/charlottesaxisattic/id26.html