BHCC1 wrote: As a generalisation, over the three months that we were away I appreciated the front of house style in Italy which is much less interventionist than here. It was so nice not to be hassled every two minutes by a waiter introducing themselves, wanting to know how the meal is mouthful by mouthful and my pet hate, removing one diners finished plate while others at the table are still eating.
And finally, without wanting to sound xenophobic - “we don’t know how lucky we are” to have such a range of eating options in Australia with a cuisine that has been shaped by such a diverse range of influences. Italian food is outstanding and we have had some of our best dining experiences in Italy but when you are in a particular region for a fairly lengthy period of time, menus can look a little one dimensional.
Two thought-provoking comments, that I happen to agree with.
Sometimes I find Italian staff recognise an English speaking accent and seem to want to speed up the whole experience, in the belief that is what we want. Perhaps some of our fellow tourists have moaned about slow service? I like the concept of Slow food, of good food, carefully sourced, and served at a speed that says food is an enjoyment, not simply a re-fueling exercise. I do find it moves between extremes, which can be frustrating. Often we'll request 'una pausa' between main and dessert if they're rushing it. I really hate the artificial 'trained' way of robotically asking how the meal is. In general I find Italian wait-staff more human, and all the better for it. For me the French seem to be best of all.
The variety in Australia is indeed something you are very lucky with. Over in the UK, in terms of Asian food, even a large city might have (Hong Kong) Chinese, (North) Indian and Thai restaurants. No Korean, South Indian, Vietnamese, etc. etc. It's very frustrating, but then it's easier for those chefs to get to Australia than the UK. On top of that, Greek and Italian as well-represented as over here (far too many 'Italian' places over here are a poor copy of Italian food).
Italians are typically even more parochial than even us Brits, parochial to the point of being resistant to 'foreign' food from other regions of the same country (re-unification hasn't embedded completely even 150+ years later). In extreme cases there is even a local pride/prejudice to favour their local food over other food from within the same region. The net result of this can be a certain sameness of the menus - and I admit I get quickly bored of carne cruda. All the more true I find in rural areas, but a little more variety & invention in the cities.
Regards
Ian
I just don't seem to enjoy it young. A number of 1966s and 1969s have also been badly fading or shot.
