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 several central elements, and why don’t it be? Think about Italy’s geography for a second:
It runs a long way 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 it is nearly surrounded using the sea but also connected to the main reason Eurasian land bulk. 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, England.
When you involving 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 easily important part from 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 can get by on great food alone, regardless if they have a crummy wine list, poor service, having a dingy decoration framework.
By the way, if you leave an “Italian” restaurant hungry, it’s far from authentic. A white tablecloth and high bill do rather than a great bistro establish. 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 en route home. A great Italian ristorante will leave you full, not stuffed, but full.
The second associated with a great Italian restaurant is 200 dollars per month. The service will be warm and professional, even so, not overly friendly. After the 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 you doin’ at some point?” when ladies are seated at the table. This is most un-Italian of such. An Italian would never call ladies “guy.” Even in spaghetti-and-meatballs-type places, the waiter might say, “How is everyone at some point?” The won’t tarry with small talk in the white-tablecloth places, not fortunately ones, need. It is all about the meal and the comfort.
The third aspect of any great Italian restaurant could be the ambiance. I don’t know what it is, but Italians appear like able carryout a wonderful atmosphere anywhere. I’ve eaten at places in strip malls in the suburban areas of Denver — as un-romantic a setting as have to — arrive close to great. A truly outstanding Italian restaurant will just have a certain feeling from the instant you walk in the door, a warmth and the glow that can’t really 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 bistro.
Ciro & Sal’s
4 Kiley Ct, Provincetown, MA 02657
(508) 487-6444