What makes good Italian food and a great Italian restaurant? This precisely what I think.
Italy has a wonderful tradition of fine nutrients. Italian food’s importance to Italian culture cannot be overstated. It is one of the central elements, and why don’t it be? Think about Italy’s geography for a second:
It runs a long shot 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 is nearly surrounded using 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 Med. All Mediterranean cultures have excellent food traditions from North Africa to Lebanon and Israel, France, Greece, Spain and, of course, The country of italy.
When you consider noodles and pasta, you probably think about Italy, but those wonderful inventions located Italy from China thanks to Marco Polo. It informs you a lot about Italian food culture that something so basic became related to Italy even though it did not originate there.
Anyway, food can be a key element of Italian culture. Therefore, the food is regarded as important part of the restaurant. Of course, a great Italian restaurant will possess a great wine list, a clean and stylish decor, and wonderful service, but a reliable Italian restaurant maybe by on great food alone, regardless if they have a crummy wine list, poor service, including a dingy decoration pattern.
By the way, if you leave an “Italian” restaurant hungry, it’s definitely not 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 impose $400 for a morsel that makes you 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 aspect of a great Italian restaurant is the service. The service will be warm and professional, even though overly friendly. Since the 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’ for dinner?” when ladies are seated while dining. This is most un-Italian industry experts. An Italian would never call like a “guy.” There is spaghetti-and-meatballs-type places, the waiter might say, “How is everyone today?” The won’t tarry with small talk in the white-tablecloth places, not fortunately ones, in the wild. It is all about the meal at the same time comfort.
The third aspect of a great Italian restaurant may be the ambiance. I am not sure what it is, but Italians seem to be able to build a wonderful atmosphere anywhere. I’ve eaten at places in strip malls in the suburbs of Denver — as un-romantic an environment as there is — arrive close to great. A completely outstanding Italian restaurant will just have a certain feeling from the minute you walk in the door, a warmth and too a glow that can’t really be described.
So the priorities are food first, service second, and a ambiance third. If all three are met, you are recommending a great Italian restaurant.
Ciro & Sal’s
4 Kiley Ct, Provincetown, MA 02657
(508) 487-6444