How to choose a restaurant with national cuisine? Tale of Italy
The charm of a fairy tale is not born immediately. It is not enough to compose it, it is also necessary to tell it properly. Take the same Kolobok. Children are well aware of what happened to those who thought of themselves as a bakery product. Following the storyline is desirable, but not necessary, if only it would be interesting. luckyraccoon, Shutterstock.com Let Kolobok meet anyone in the forest, even the Knights of the Round Table riding on brontosaurs. May he save not only himself, but also the princess with golden hair and increased amorousness from the machinations of starving representatives of the middle fauna. Let, finally, he, instead of banal returning to the grandfather’s grandmother’s pennies, start dashingly to the stars, find a suitable planet and, having set up bakeries, create a kolobok race of cruel, but pretty, smelling fresh pastry conquerors of the Universe. Children can forgive the narrator anything but boredom. Restaurant guests are much like children listening to a fairy tale. Of course, they know a lot, even more – they remember, and are exactly sure how it should be in reality. But … they all hope for a miracle. Suddenly the chef will come up with something special? Suddenly the waiter will flash with learning and memory? Suddenly, an ordinary dinner will turn into an extravaganza, and extravaganza – in real magic? I love the solid idleness of expensive and fashionable restaurants, I love the hustle and bustle of taverns, the comfort and tranquility of small pastry shops, and even the unbridled democracy of sports bars, where, to tell the truth, there is nothing – I also love. But lately, I like to visit cafes and restaurants offering their guests national dishes. Take, for example, Italian cuisine, so sweet to the heart of a Russian person. Yes, what’s Russian – all over the world, the culinary traditions of the inhabitants of the Apennine Peninsula find a warm response among connoisseurs of good-quality food. And if someone else thinks that Italy on a platter is just pasta and pizza, then you should go to a good Italian restaurant. However, pasta and pizza, indeed, are the hallmark of Italian hospitality. And in a restaurant with real national cuisine you will be offered at least a dozen types of pizza and at least a dozen types of pasta – for every taste and appetite. Pizza, by the way, in a self-respecting institution, is prepared in a real wood-burning oven, which is often taken out to the dining room – and then guests of the restaurant can personally observe the mystery of its baking and subsequent assembly. From this stove spreads the amazing smell of burning firewood and baked dough. The classic Margarita, the spicy Pepperone, the sophisticated and sophisticated Capricciosa, pizza with seafood combined under the general name Mariner, closed Calzone pizza with various fillings – even arrogant pros would sign up for the assortment offered in a decent restaurant from the Neapolitan quarter of Santa Chiara. The main feature of a good restaurant with national cuisine can be considered the desire of its owners to fully recreate traditional recipes and forms of serving dishes. If the chef is Italian or our compatriot who has completed an internship in Italy, you will be informed about this: information on the institution’s website, menu bar, diploma displayed in a prominent place, and so on. This place is a big plus. This is almost a guarantee that the inevitable new technologies here are closely intertwined with the classics in the preparation of national dishes. Carne pizza pizza, conciglioni, pancetta, salsichcha, caserecchi, vermicelli, fettuccine, papardelli, tagliatelle, bruschetta – the names of Italian dishes sound sweet with gastronomic music. However, most of the “notes” of this culinary oratorio require “decoding”, although, for example, with lasagna and risotto, the majority have long been “on you”. In a decent place, the original names of the dishes are “translated from Russian into Russian”, indicating in some detail the set of products and the method of their preparation. And the waiter should be “in the know” of, for example, that tonato is simply baked pork with sauce. If the tray worker shrugs his shoulders and sadly shifts from one foot to the other, then most likely you will see a student hired recently and for a little money. If the owner saves on staff, then perhaps he saves on many other things. This is an occasion to think about whether you missed the choice of a restaurant. The desire to comply with the traditions of culinary art, as a rule, is emphasized by the unconventional design of the restaurant. Small, inexpensive cafes and restaurants are often called “trattorias” – democratic, almost home-like establishments, the purpose of which is to create comfort and coziness for guests, a friendly, friendly atmosphere for communication. You should not expect a pronounced national color in their interior. Sometimes owners use folklore motifs in the design, sometimes they simply fill the space with cute trinkets, thus emphasizing a certain “nepotism”. There you can eat delicious and not very expensive, but the variety of menus, as a rule, does not differ.