What makes good Italian food and a great Italian restaurant? This is what I think.
Italy has a wonderful tradition of fine food. Italian food’s importance to Italian culture can’t be overstated. It is one of the central elements, and why shouldn’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 accelerating seasons and soil types. This means a rich diversity of ingredients for food.
It is a peninsula, meaning can nearly surrounded through sea but also connected to terrific 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 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 think of noodles and pasta, you probably imagine Italy, but those wonderful inventions came to Italy from China thanks to Marco Polo. It notifys you a lot about Italian food culture that something so basic became along with Italy even though it did not originate there.
Anyway, food can be a key element of Italian culture. Therefore, the food is the most important part of the restaurant. Of course, a great Italian restaurant will have a great wine list, a clean and stylish decor, and wonderful service, but a first rate Italian restaurant are certain to get by on great food alone, despite the fact that they have a crummy wine list, poor service, including a dingy decoration framework.
By the way, if you leave an “Italian” restaurant hungry, it’s not always 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 a fee $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 aspect of a great Italian restaurant is the service. The service will be warm and professional, even so, not overly friendly. Wedding ceremony 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 all of you doin’ today?” when ladies are seated while dining. This is most un-Italian with them. An Italian would never call girls “guy.” There is spaghetti-and-meatballs-type places, the waiter might say, “How is everyone for dinner?” The won’t tarry with small talk in the white-tablecloth places, not numerous ones, however. It is all about the meal and your comfort.
The third aspect of a great Italian restaurant could be the ambiance. I am not sure what it is, but Italians seem to be able to create a wonderful atmosphere anywhere. I have eaten at places in strip malls in the suburban areas of Denver — as un-romantic an environment as have to — arrive close to great. A truly outstanding Italian restaurant will just possess a certain feeling from when you walk in the door, a warmth and maybe a glow that can’t sometimes be described.
So the priorities are food first, service second, and a ambiance three rd. If all three are met, you are recommending a great Italian eating venue.
Ciro & Sal’s
4 Kiley Ct, Provincetown, MA 02657
(508) 487-6444