I was going to do a restaurant review of one of the many great places we ate at in our brief stay in Rome and Naples, but in my excitement to eat, I failed to take down where we actually ate. So, instead of doing that, I thought of just writing about the things I observed in the Italian way of preparing two of our favorite meals: pizza and pasta.
According to our guide, a pizzeria is the equivalent of Italian fastfood. Everywhere you look, especially when you’re in a major tourist spot, you will find a pizzeria. So, how do you know if it’s a good quality pizzeria? You observe who eats in it. If you find the people in it are mostly locals, then better step inside because you’re in for a treat.
The crust of authentic Italian pizza is always thin. So the thick ones we see in Pizza Hut and Shakey’s are probably the American version. Its sides are crispy because it is a little bit burnt, and it is always sloppy, with the cheese literally falling off it when you carry it to your mouth. Italian pizza is never served sliced. I failed to ask my guide why it wasn’t served sliced since they never give you a sharp enough knife to slice it, but methinks its meant to be torn, and not sliced. But don’t trust my word for it.
When you order pizza, the server will tell you that is meant for one person only, but they will give you an entire wheel of pizza, and not a slice. Although the crust is really thin, I still think that it is a little bit hard to finish on my own.
There are many lovely pasta dishes in Italy. What we see in most of the Italian restaurants we go to everywhere in the world are pretty standard in Italy. However, what I did notice that in all the restaurants that we went to, the noodles are consistently al dente. I don’t know if its because they make better pasta, but it is really cooked perfectly. Another thing I’ve observed is that their pasta is always bursting with flavor. And I think it has something to do with the many different spices they put in it, not to mention the copious amount of tomatoes. My daughter ordered a Pomodoro in Naples and it was filled with many small and pointy tomatoes that burst with flavor in every bite. And of course, let’s not forget about the cheese they put on the pasta. I think the ones we ate in all served freshly grated parmesan, which really does improve the taste. I don’t think I can eat pasta again without comparing it to the ones I had in Italy.
Yeah, I didn’t tell you I was going to mention this, but who would want to skip dessert? Like the Japanese swirly ice cream, you must not skip Italian gelatto. It is a mountain of heaven piled on a cone or a cup. It doesn’t hurt my throat, I don’t know why because I am notoriously weak in eating regular ice cream. I think all adults should try a limoncello as well. It is an alcoholic beverage that is made from lemons. I thought it was a perfect after meal drink to balance all the flavors of the meal.
Yeah, if that didn’t make your mouth water, I don’t know what will!