What makes good Italian food and a great Italian restaurant? This is what I think.
Italy has a wonderful tradition of fine nutrients. Italian food’s importance to Italian culture is not to be overstated. It is among the central elements, and why don’t it be? Think about Italy’s geography for a second:
It runs some distance from north to south. Therefore, offers wide array of growing seasons and soil types. This means a rich diversity of ingredients for food.
It is a peninsula, meaning might be nearly surrounded in the sea but also connected to the main reason Eurasian land aggregate. There is an abundance of fresh seafood and foreign ingredients from neighboring lands.
It sits between Europe and Africa in the Mediterranean and beyond. All Mediterranean cultures have excellent food traditions from North Africa to Lebanon and Israel, France, Greece, Spain and, of course, Italy.
When you involving noodles and pasta, you probably consider Italy, but those wonderful inventions found 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 regarded as important part of this restaurant. Of course, a great Italian restaurant will have a great wine list, a clean and stylish decor, and wonderful service, but a suitable Italian restaurant will immediately get by on great food alone, despite the fact that they have a crummy wine list, poor service, including a dingy decoration framework.
By the way, if you leave an “Italian” restaurant hungry, it’s definitely not authentic. A white tablecloth and high bill do rather than a great bistro making. Frankly, I can’t stand those fancy Italian restaurants in Manhattan that charge a fee $400 for a morsel that makes you want to stop for a slice of pizza in route home. A great Italian ristorante will leave you full, not stuffed, but full.
The second involving a great Italian restaurant is there isn’t a. The service will be warm and professional, but is not overly friendly. Recognized orders are taken and the meal gets rolling, this service membership 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 . An Italian would never call girls “guy.” There is spaghetti-and-meatballs-type places, the waiter might say, “How is everyone at some point?” The won’t tarry with small talk in the white-tablecloth places, not you’ll be able to ones, anyway. It is all about the meal properly comfort.
The third aspect in regards to a great Italian restaurant is the ambiance. I not really know what it is, but Italians appear to be able to have a wonderful atmosphere anywhere. I’ve eaten at places in strip malls in the suburbs of Denver — as un-romantic a setting as there is — that come close to great. An actually outstanding Italian restaurant will just possess a certain feeling from the second you walk in the door, a warmth and the glow that can’t be described.
So the priorities are food first, service second, and a ambiance three rd. If all three are met, you say that a great Italian restaurant.
Ciro & Sal’s
4 Kiley Ct, Provincetown, MA 02657
(508) 487-6444