Who doesn’t love Italian food?
Italian cuisine is synonymous with excellence. High quality ingredients, dedication to culinary heritage and a passion for cooking good food sets the benchmark for food lovers.
In a country of mouthwatering magic, no-one should have a bad meal. But, it can happen. Mass tourism means menus are often adapted to suit international tastes, particularly in cities and especially near tourist attractions.
Ten cringe-worthy RED FLAGS
A sign saying ‘Tourist Menu’. Obvious.
Photos of food on display outside the restaurant or on the menu.
Locals don’t need pictures of food.
Menus in multiple languages. Obvious.
Waiters standing outside enticing you inside.
Restaurants near iconic tourist attractions.
A menu that reads like a novel with too many choices.
Unappetising food on display
Big statements: “BEST PASTA IN TOWN”. Really?
Empty dining rooms at 1:00pm.
Giant gelato cones, pizzas, aperol spritz, anything giant on display!
How to instinctively choose where a local would eat
A short menu. Someone is actually cooking.
Written daily specials, ideally handwritten on a blackboard.
They’re cooking what they found at the markets that morning.
Look inside. Is the restaurant full of Italians talking loudly?
Look at someone’s meal. Does it look and smell amazing?
Location in a small alleyway off the main tourist grid.
Let’s talk gelato!
I admit it. I am a little obsessed with ensuring anyone on a tour with me has exceptional gelato. Unfortunately, ordinary gelato is easy to find in touristy spots, but once you’ve tasted the best, there’s no going back. Commit these five rules to memory:
Containers. Either deep stainless steel cylinders or rectangular containers with lids is the first thing to get you excited. Lids keep the gelato at the right temperature. It’s also a good indication of authenticity because the gelateria is not trying to attract customers with bright colours and over the top decorations.
Colour. Good quality gelato doesn’t come in fluorescent colours which are created by adding food colouring. A true test is the popoular pistacchio, which should never be a bright green, but very pale. Berry colours should be deep, muted reds rather than shocking pink and lemon should be white, not yellow.
Height. Run away if you see mountain high tubs of gelato. It is high in vegetable fats and emulsifiers and is not being maintained at a correct temperature.
150 flavours. It is ridiculous to believe that a gelateria can make that many flavours fresh every day. I love finding a gelateria that has only a few flavours because they will be amazing.
Fruit flavours that are in season. Whatever fruit is being sold at the local market stall is the flavour you want to choose. If the fruit is out of season, then it’s unlikely that fresh ingredients are being used. Also, you should be able to taste the little bits of fruit in the gelato.
BONUS POINTS if you also find temperatures displayed on the wall. Different flavours require different temperatures, so if the gelateria displays temperatures on the wall, you are in gelato heaven.
One of the great joys of travel is food that is cooked with love and passion and is true to to its culture. There is no better place than Italy and the wonderful thing is that every region (and there’s 20) is proud of its own gastronomic traditions and local specialties. Every place you visit is foodie heaven as you discover the dishes that have been passed down through the centuries that epitomise the best of what is grown in that region.
Buon appetito!
Ci vediamo la prossima settimana.