Every great Italian restaurant has baskets bursting with breadsticks, softball-sized meatballs, and pizzas dripping with cheese, right? Wrong — but those aren’t the only red flag when gettin’ your Italiano on!
#Restaurants #Italian #RedFlags
Tacky decor | 0:00
Menu issues | 1:00
The place is empty | 2:07
The servers don’t understand Italian food | 3:20
It doesn’t smell right | 4:19
Serving the wrong kind of pizza | 5:02
No seasonal ingredients | 6:19
Oversized meatballs | 7:15
No homemade pasta | 8:21
Fluffy breadsticks | 9:18
Powdered cheese | 10:30
They don’t mix in their sauce | 11:37
Read Full Article: https://www.thedailymeal.com/1181504/12-red-flags-to-look-out-for-at-italian-restaurants/
16 Comments
One red flag is going to an Italian restaurant in the first place
You can make good Italian food out of food bank stuff.
4:09 A local Italian restaurant chain near me called Biba's uses black dry-erase boards to announce specials, allowing diners access to that information even during the busy times when diners might have to wait extra time to be seated.
This is my favorite narrator on this channel 👌
One of the biggest foodie disappointments I've experienced was on a two week trip to Rome and Sorrento. Almost all the meals were bland and uninspiring. I made the mistake of ordering fish and chips at this 'authentic' British Pub in Sorrento, and spent 3 days of my vacation sick to my stomach and stuck in my room. At least it was a very nice room at the Grand Hotel Excelsior Vittoria, with a patio overlooking the small harbor and I could see from Naples, down to the Isle of Capri.
Highlights were stopping in Naples to see some sights and getting some wonderful cheese pastries as well as the best pizza of the entire trip at a restaurant by this fortification overlooking the harbor.
Meals at the Grand Hotel Excelsior Vittoria were also very good. It's a 5 star hotel.
Ate in not tourist cities in Italy. The food is completely different
I disagree with #7. Fresh veggies are indeed wonderful, but even whole canned tomatoes are perfectly fine for any application. I would take any of these claims with the same pinch of salt that they recommend for others.
Another red flag, bad quality food being overly expensive
Wait…what???
You’re saying I shouldn’t patronize an Italian restaurant in America unless they are “authentic Italian?” Are you kidding? I lLIKE Italian-American food!
What does “authentic Italian food” even mean? If the owner or the head chef was born in America, (even if their parents immigrated here and Italian is their first language) then the food HAS to be Italian-American! It’s made by Italian-Americans, just how I like it!
I don’t want tiny meatballs- I make them 10 to a lb , smaller than a golf ball. I don’t want those “real authentic tiny meatballs!” 40 to a lb
And I like homemade pasta, but I also like dried extruded ones. Why do I have to choose?
If you want to talk about authentic, never use "entree" to refer to the main. Entree refers to the appetizer in French, and is grossly misused in the US. The mains in authentic Italian restaurants are Primi, Secondi, etc., And follow the Antipasti and precede the Dolci… Buono Apetito!
"homemade" pasta is a fancy scam … taste same , price 3 times more
What's your biggest restaurant red flag?
This can be applied to any restaurant. Sounds like a lot of pretentiousness
This is a good video to show people, who think of going to Italy, because they might be disappointed by the food – although it's better than Italo-American restaurants. Notice that there are few fat Italians…
This is pretentious. We know Fettuccine Alfredo isn’t authentic. It tastes really good, so I don’t care if it wasn’t made in Italy itself.
Love their dollar pizza slice here in new york