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Nostrani di Budrio
The stallholder's answer is doing more work than it looks. Italian food shopping runs on provenance stated at the smallest available scale: not Italian, not even Emilian, but the name of a town twenty kilometres away. Budrio is a real place in the province of Bologna, and naming it is a claim that can be checked and that the seller's reputation rests on. This is the everyday version of the logic behind DOP and IGP certification — the idea that where a thing comes from is part of what it is — and it is why the supermarket habit Francesca objects to is treated as a small loss rather than a neutral convenience. The market also explains why the suffixes matter. Market Italian is affectionate, diminutive-heavy and full of the understatement this lesson teaches: un attimino, due cestini, facciamo sei. Rounding the price down to the nearest euro is normal and is not a discount you asked for; neither is the free prezzemolo. Both are part of a transaction that is understood to be a relationship, which is also why the vendor calls Francesca signorina and offers Alex something to taste rather than arguing with him. Note that in the North a stall will usually serve you in turn; further south, you may have to say clearly that it is your turn — tocca a me.