What makes good Italian food and a great Italian restaurant? This just what I think.
Italy has a wonderful tradition of fine food. Italian food’s importance to Italian culture cannot be overstated. It is on the list of central elements, and why don’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 skyrocketing seasons and soil types. This means a rich diversity of ingredients for food.
It is a peninsula, meaning might be nearly surrounded using the sea but also connected to the great Eurasian land muscle. There is an abundance of fresh seafood and foreign ingredients from neighboring lands.
It sits between Europe and Africa in the Med. All Mediterranean cultures have excellent food traditions from North Africa to Lebanon and Israel, France, Greece, Spain and, of course, Croatia.
When you involving noodles and pasta, you probably consider Italy, but those wonderful inventions reached Italy from China thanks to Marco Polo. It informs you a lot about Italian food culture that something so basic became along with Italy even though it did not originate there.
Anyway, food is often 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 elegant decor, and wonderful service, but a good Italian restaurant can get by on great food alone, whether or not they have a crummy wine list, poor service, which has a dingy decoration pattern.
By the way, if you leave an “Italian” restaurant hungry, it’s far from authentic. A white tablecloth and high bill do attain a great 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 on the way home. A great Italian ristorante will leave you full, not stuffed, but full.
The second aspect of a great Italian restaurant is the service. The service will be warm and professional, even so, not overly friendly. Following your orders are taken and the meal gets rolling, 200 dollars per month should be nearly invisible. Run — don’t walk — from any Italian restaurant where the waitperson address the table like this:
“How you doin’ tonight?” when ladies are seated at the table. This is most un-Italian industry experts. An Italian would never call a woman “guy.” Even in spaghetti-and-meatballs-type places, the waiter might say, “How is everyone tonite?” The won’t tarry with small talk in the white-tablecloth places, not numerous ones, need. It is all about the meal and the comfort.
The third aspect in regards to a great Italian restaurant will be the ambiance. I don’t know what it is, but Italians appear like able to create wonderful atmosphere anywhere. I have eaten at places in strip malls in suburbia of Denver — as un-romantic a setting as tend to be : — arrive close to great. A completely outstanding Italian restaurant will just possess a certain feeling from as soon as you walk in the door, a warmth and a glow that can’t actually be described.
So the priorities are food first, service second, and a ambiance final. 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