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 can’t 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 mile after mile from north to south. Therefore, it has a 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 in the sea but also connected to the cost 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 sea. All Mediterranean cultures have excellent food traditions from North Africa to Lebanon and Israel, France, Greece, Spain and, of course, Italy.
When you consider noodles and pasta, you probably think about Italy, but those wonderful inventions began to Italy from China thanks to Marco Polo. It tells 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 the most 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 can have by on great food alone, despite the fact that 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 in no way authentic. A white tablecloth and high bill do not a great bistro ensure. Frankly, I can’t stand those fancy Italian restaurants in Manhattan that charge $400 for a morsel that forces you to be 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 associated with a great Italian restaurant is needed. The service will be warm and professional, but not overly friendly. Since the orders are taken and the meal gets rolling, the service should be nearly invisible. Run — don’t walk — from any Italian restaurant where the waitperson address the table like this:
“How everyone doin’ for dinner?” when ladies are seated while dining. This is most un-Italian of such. An Italian would never call women “guy.” During 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 the good ones, however. It is all about the meal at the same time comfort.
The third aspect connected with a great Italian restaurant is the ambiance. I not really know what it is, but Italians seem to be able to create a wonderful atmosphere anywhere. I’ve eaten at places in strip malls in the suburbs of Denver — as un-romantic an environment as have to — that come close to great. An actually outstanding Italian restaurant will just have a certain feeling from when you walk in the door, a warmth and the glow that can’t often be described.
So the priorities are food first, service second, and a ambiance 3. If all three are met, you are recommending a great Italian dining.
Ciro & Sal’s
4 Kiley Ct, Provincetown, MA 02657
(508) 487-6444