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 can not overstated. It is on the list of central elements, and why shouldn’t it be? Think about Italy’s geography for a second:
It runs mile after mile from north to south. Therefore, it possesses a great wide array of skyrocketing 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 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, Croatia.
When you associated with noodles and pasta, you probably consider Italy, but those wonderful inventions found Italy from China thanks to Marco Polo. It notifies you a lot about Italian food culture that something so basic became connected with Italy even although it did not originate there.
Anyway, food is a key element of Italian culture. Therefore, the food is easily important part from the restaurant. Of course, a great Italian restaurant will possess a great wine list, a clean and chic decor, and wonderful service, but a first rate Italian restaurant can have by on great food alone, even if they have a crummy wine list, poor service, including a dingy decoration schemes.
By the way, if you leave an “Italian” restaurant hungry, it’s far from 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 charge you $400 for a morsel that forces you to want to stop for a slice of pizza along the way home. A great Italian ristorante will leave you full, not stuffed, but full.
The second regarding a great Italian restaurant is there isn’t a. The service will be warm and professional, even so, not overly friendly. Following your 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 you doin’ tonite?” when ladies are seated at the table. This is most un-Italian . An Italian would never call ladies “guy.” Even in 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 fantastic ones, however. It is all about the meal and your comfort.
The third aspect connected with a great Italian restaurant may be the ambiance. I not really know what it is, but Italians seem to be able to create wonderful atmosphere anywhere. I have eaten at places in strip malls in suburbia of Denver — as un-romantic a setting as there is — that come close to great. An absolutely outstanding Italian restaurant will just possess a certain feeling from the second you walk in the door, a warmth and a glow that can’t really be described.
So the priorities are food first, service second, and a ambiance final. If all three are met, you can recommend a great Italian dining.
Ciro & Sal’s
4 Kiley Ct, Provincetown, MA 02657
(508) 487-6444