What makes good Italian food and a great Italian restaurant? This precisely what I think.
Italy has a wonderful tradition of fine food items. Italian food’s importance to Italian culture cannot be overstated. It is one of several central elements, and why shouldn’t it be? Think about Italy’s geography for a second:
It runs the distance from north to south. Therefore, perfect for this little wide array of accelerating seasons and soil types. This means a rich diversity of ingredients for food.
It is a peninsula, meaning it is nearly surrounded by the sea but also connected to fantastic Eurasian land size. There is an abundance of fresh seafood and foreign ingredients from neighboring lands.
It sits between Europe and Africa in the Mediterranean sea. All Mediterranean cultures have excellent food traditions from North Africa to Lebanon and Israel, France, Greece, Spain and, of course, Italy.
When you regarding noodles and pasta, you probably imagine Italy, but those wonderful inventions reached Italy from China thanks to Marco Polo. It tells you a lot about Italian food culture that something so basic became along with Italy even although it did not originate there.
Anyway, food is often a key element of Italian culture. Therefore, the food is probably the most important part belonging to the restaurant. Of course, a great Italian restaurant will possess a great wine list, a clean and stylish decor, and wonderful service, but a positive Italian restaurant will immediately get by on great food alone, even if they have a crummy wine list, poor service, having a dingy decoration schemes.
By the way, if you leave an “Italian” restaurant hungry, it’s in no way authentic. A white tablecloth and high bill do not really a huge great bistro making. Frankly, I can’t stand those fancy Italian restaurants in Manhattan that impose $400 for a morsel that makes you want to stop for a slice of pizza during your studies home. A great Italian ristorante will leave you full, not stuffed, but full.
The second aspect of a great Italian restaurant is there isn’t a. The service will be warm and professional, even so, not overly friendly. Recognized orders are taken and the meal gets rolling, there isn’t a should be nearly invisible. Run — don’t walk — from any Italian restaurant where the waitperson address the table like this:
“How all of you doin’ today?” when ladies are seated while dining. This is most un-Italian of them. An Italian would never call women “guy.” During spaghetti-and-meatballs-type places, the waiter might say, “How is everyone for dinner?” The won’t tarry with small talk in the white-tablecloth places, not fantastic ones, while. It is all about the meal and your comfort.
The third aspect of a great Italian restaurant will be the ambiance. I’m not sure what it is, but Italians appear like able to build a wonderful atmosphere anywhere. I have eaten at places in strip malls in suburbia of Denver — as un-romantic a setting as can be — arrive close to great. An actually outstanding Italian restaurant will just possess a certain feeling from as soon as you walk in the door, a warmth and too a glow that can’t sometimes be described.
So the priorities are food first, service second, and a ambiance third. If all three are met, you say that a great Italian small business.
Ciro & Sal’s
4 Kiley Ct, Provincetown, MA 02657
(508) 487-6444