From our very first meal at Zaza Trattoria in Florence, I noticed the differences between the Italian and American dining experiences. When one goes to a public restaurant in the United States, there are commonplace expectations of what the experiences will be. Common expectations include an attentive waiter, free water (and ice, for that matter), and a pace to the meal which allows both the party to get to their next destination and the restaurant to turn over the table for their next customers. The outcome of which all effects the tip amount left for the hardworking waiter. These strong held expectations are maybe what made the key differences to the Italian dining experience all the more apparent, even from just one meal.
In Florence, I first noticed that it is not common for a waiter to immediately greet a new party as they sit at their table. Then, after taking our order, and bringing us our meal, they would not continuously stop back by the table and check if we needed anything. Where this may seem to be subpar waiting in an American restaurant, I believe this practice embodied the Italian food culture as a time to relax and enjoy the company one is with, making it rude for the waiter to constantly interrupt. Especially in Florence, where the daily life of its citizens is moving faster and faster, Italians are nostalgic for the "simpler times" of a slower paced living, and can hold on to this cultural practice through meal times. Not only is it apparent through the slow pace of a dinner out, but also the unpopularity of take away coffee. Even if for only five minutes, a break or two (or three) throughout ones day, where all one can simply pause for a moment and enjoy some of the best coffee in the world is valued. Also different to the American dining experience is that Italian restaurants do not necessarily expect one to tip their waiter. Even when I inquired about the service charge, it was not described as added gratuity, but what covers the cost of bread or sometimes water. Maybe this all points back to the fact that the Italian dining experience, yes is centered around amazing food and wine, but also is so much about the people it brings together to sit and enjoy each others company. With this perspective, little things like the pace of the meal, or the attentiveness of the waiter, doesn't seem nearly as important as it does in the United States. Which, I believe, is something we can all learn from, and is a reminder of what is truly important.
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June 4, 2017
Dinner Antipasto: meat and cheese platter, including salami, prosciutto, brie, pecorino, and more! We also tried fried artichoke hearts and zucchini flowers. Main Course: tagliatelle pasta with homemade pesto. Desert: first gelato of the trip!!! Nothing like tiramisu gelato under the shadow of the Duomo. June 5, 2017 Lunch Panini at All'antico Vinaio. I had "la Boss" which included the saltiest prosciutto. Dinner Our first pizza of the trip at Divina pizza!!!! We tried a variety of pizza types from typical marinara, to one of my favorites-fiah, capers, and red onions. June 6, 2017 Lunch Tortellini...not my favorite Dinner Antipasto and white wine Dinner: panzanella!! It was really interesting, because rather than a bread base, it was a quinoa base. I asked my waiter to clarify the change and he basically just explained that it was the restaurant's creation. This is an example of how panzanella is so adaptable. Originally, the waiter just put balsamic on the table, but after I asked him about the dish he brought me what is more typical to put on traditional panzanella, "aceto di vino rosso" or red wine vinegar. June 7, 2017 Breakfast Opted out of a typical pastry and cappuccino, and ordered a smoothie. It was incredibly fresh and I appreciated that there was obviously no added sugar. Complemented the commonly held pride which I have encountered Italian chefs to have in their natural ingredients. Lunch Margherita pizza Dinner Cooking class at Tavola. Antipasto- vegetable millefoglie with eggplant, zucchini, potato, Fontina cheese, and grated parmesan. Primo- spinach and ricotta filled ravioli. Secondo- Pollo alla cacciatora with chicken, mushrooms, olives, and tomatoes. Dolce- Tiramisu!!! (all time best) June 8, 2017 Lunch Cooking class at Tavola. Antipasto- tomato bruschetta. Primo- fresh water pasta dough (fettuccini) with Mediterranean sauce (garlic, tomatoes, capers, parsley, extra virgin olive oil). Secondo- baked meatloaf. Dolce- Panna Cotta (gelatin, milk, whipping cream, sugar, vanilla bean) Dinner Marinara pizza from Café Italiano!!! (best of all time) June 9, 2017 Breakfast Nutella pastry Lunch Mexican Dinner Dim Sum. Had to cleanse the palette to appreciate Italian food again :) June 10, 2017 Lunch Meats at Dario's Antica Macelleria!!! (see specific post) Dinner Eggplant Parmesan June 11, 2017 Dinner Zeb's Gastronomia Antipasto: proscuitto, salami, salami with fennell, panzanella, and pecorino cheese Primo: ravioli stuffed with potato and sausage served with a bollugnase sauce Secondo: peposo! This was an interesting dish because it was very similar to an American pot-roast. It was a very common dish for the working class because they could throw all of the ingredients (beef, vegetables, wine) into a pot in the morning, forget about it, and it would be ready to eat for lunch or dinner. Dulce: custard pie with toasted pine nuts June 12, 2017 Dinner Acqua al Due Antipasto: bread with a white bean puree and fresh bruschetta Primo: pasta tasting = heaven on earth!! Shells with a creamy sauce, broccoli, and homemade croutons, risotto with a creamy gorganzola cheese sauce, fuzili (spiral pasta) with a spinach pesto and toasted pine nuts, rigatoni pasta tossed in a tomato sauce with eggplant and mozzarella, and macaroni with a vegetable bolugnase. Secondo: Steak with blueberry sauce Dulce: When your think life can't get any better, here comes the dessert tasting!!! When each received a plate with four desserts: chocolate cake, tiramisu, cheese cake, and a cake made with soft cookies and filled with ricotta and pistachios. The last cake was the only which I wasn't familiar; it was interesting, but I was not the biggest fan of the light, floral taste. (June 13-15: Free Days) June 16, 2017 Dinner Podere il Casale (goat farm) This was my first gourmet meal, and introduced interesting flavors that I had never encountered before. The biggest hype was surrounding the truffle foam- not to commonly eaten in the day to day. Antipasto: proscuitto, asparagas, and fig with a pecorino, truffle foam Primo: testaroli al ragu di pecora, fico secco di Carmagnano (pasta with ground sheep meat and figs) Secondo: ham with arugula and beans Dulce: frozen ricotta cheese with crumbled biscotti and edible flowers June 17, 2017 Lunch Lunch was served at the goat farm! We started with salad (much needed greens), saffron pasta, and a cheese platter to try many of the cheeses produced at the farm. Dinner Ham, Spinach, and cheese calzone from Tre Stelle! Fun to visit a regular hangout for Johnny and Pamela! June 18, 2017 Lunch Cooking class with Pamela Antipasto: prosecco batter fried vegetables Primo: Pici pasta with tomato sauce and vegetables and garlic. Also, stuffed pasta with beef, carrot, and pea ragu Secondo: peposo with mashed potatoes Dulce: loquat crostata and a bowl of strawberry gelato Dinner Wine Tasting and five-course meal at Osteria La Porta Apertivo: Rosemary and tomato focaccia Antipasto: proscuitto, salami, and lardo Primo: farro risotto Secondo: pancetta with roasted potatoes (port belly) Dulce: panna cotta and torta di riso e ricotta June 19, 2017 Lunch Wine tasting and lunch at Salcheto Vineyard in Montepulciano. This vineyard was unique as it was powered by solar panels and very environmentally aware in their wine making process. Dinner Restaurante Cittino- an amazing, family style restaurant where we are served right in the living room of the chef's home. Nothing like good wine and Disney Channel for an evenings entertainment! Primo: tomato and basil gnocchi and tagliatelle pasta with mushroom sauce Secondo: platter of roasted pork loin, whole roasted chicken, and sausage. We were served chicken at Pamela's request because she knew it was something we had been missing. As a part of Italian culture, chicken is typically seen as a cheaper meal, so not commonly served. It was such a welcomed surprise, though the pork loin and sausage were outstanding as well. Dulce: chocolate cake June 20, 2017 Lunch Mulino Val D'Orcia Antipasto: farro salad Primo: Pici pasta with tomato sauce Secondo: proscuitto and pecorino Dulce: plum crostata Dinner Restaurant at La Foce Antipasto: prosciutto and pecorino Primo: N/A. Skipping pasta for this meal was a welcomed change to the palate. Secondo: homemade meatballs in red sauce and potato wedges Dulce: apple cake with fresh whipped cream June 21, 2017 Lunch Pizza! With Pamela, we learned how to make two kinds of pizza dough, which we topped with yummy treats and cooked in their 300 year old wood burning pizza oven. Dinner First, we participated in a cooking class where we learned to make biscotti, which we happy enjoyed before embarking on a tour of the vineyard and having a wine tasting. Once back at the restaurant, we enjoyed a buffet for antipasto, then were served lasagna fatta and pollo alla diavola e Tagliata Patate arrosto. June 22, 2017- first day in Athens Dinner Our first experience with Greek cuisine, we shared many plates of tzatziki, French fries, grape leaves, meatballs, fish, and more. June 23, 2017 Lunch Pita and tzatziki, then chicken souvlaki with french fries (June 24: Free Day in Athens) June 25, 2017- Kea Dinner Greens, Greek salad, salami, egg with tomatoes and pork pieces kept in fat, stuffed grape leaves in egg and lemon sauce. June 26, 2017 Lunch Cooking class with Aglaia Kremezi Laganes (flatbread with cheese, green peppers, and tomatoes), stuffed eggplant, charcoal roasted zucchini, fig-lead wrapped cheese, and local sausages. For dessert we ate a yummy orange pie with mastic ice cream. Dinner Magazes Restaurant right on the port! Greek salad, saganaki (fried feta cheese), spanakopita, and octopus!! For my main course I had shrimp in a red sauce. June 27, 2017 Lunch Cooking class with Aglaia Using phyllo dough, we made crunchy cheese pie and a zucchini pie. Then, catch of the day fried fish (with which we learned to properly behead and remove the spine), along with tasting some cheeses from the island and the mainland. For dessert, we made flourless almond cookies called amygdalota. Dinner Started our meal with Greek salad, zucchini fritters, and tzatziki. Our main course was beef moussaka, which is a layered dish of beef, vegatables, and mashed potatoes. Dessert was baklava. June 28, 2017 The last dinner of champions Tziotiko Ravaisi In groups of four, we shared platters of souvlaki, gyro meat, sausages, and meatballs. Mouthwateringly good. Late Night Snack Waffle topped with frozen Greek yogurt and dark chocolate |