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 one of the 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 growing 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 the main reason Eurasian land size. 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, Toscana.
When you regarding noodles and pasta, you probably think of 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 associated with Italy even although it did not originate there.
Anyway, food is a key element of Italian culture. Therefore, the food is regarded as important part of the restaurant. Of course, a great Italian restaurant will have a great wine list, a clean and chic decor, and wonderful service, but a first rate Italian restaurant are certain to get by on great food alone, regardless if they have a crummy wine list, poor service, also dingy decoration schemes.
By the way, if you leave an “Italian” restaurant hungry, it’s not always authentic. A white tablecloth and high bill do as opposed to a great bistro making. Frankly, I can’t stand those fancy Italian restaurants in Manhattan that charge you $400 for a morsel that allows 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 there isn’t a. The service will be warm and professional, but is not 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.” Even in spaghetti-and-meatballs-type places, the waiter might say, “How is everyone this evening?” The won’t tarry with small talk in the white-tablecloth places, not numerous ones, however. It is all about the meal at the same time comfort.
The third aspect of any great Italian restaurant may be the ambiance. I’m not sure what it is, but Italians appear like able to have a wonderful atmosphere anywhere. I have eaten at places in strip malls in suburbia of Denver — as un-romantic an environment as can be — that come close to great. An absolutely outstanding Italian restaurant will just have a certain feeling from as soon as you walk in the door, a warmth and maybe a glow that can’t really be described.
So the priorities are food first, service second, and a ambiance 3. If all three are met, you have found a great Italian dining.
Ciro & Sal’s
4 Kiley Ct, Provincetown, MA 02657
(508) 487-6444