Restaurants, What to Look for Before You Go In
My friends, “The Amici,” are appreciative and knowledgeable gourmands, and on all subjects concerning food, they had their individual preferences and opinions. When they go out to eat, they want to eat food that's as good as or better than the traditional meals they have eaten all their lives. They understand the dishes that are served and feel they know how they should be prepared and will not hesitate to give their opinions if they feel that something does not come up to standard. Here are a few guidelines that I’ve learned from them.

Italian food is not national, but regional and local. If you have eaten in an Italian restaurant in England or the U.S., or any other country outside of Italy, the food can be classified as Italian inspired. As with most regional Italian dishes, there are as many recipes as there are cooks. 

Avoid places with plasticized menus, translated into different languages, and be especially wary if they have photos and too many choices. The risk is that the ingredients come from a freezer and not the local market.

Look for a menu that is posted outside the entrance door. It tells you much more about the restaurant than its location and its facade.

 A restaurant that serves only a half dozen “primi” first course, and as many “secondo” main course, is a safe bet, as that number is what the average restaurant kitchen can reasonably prepare from scratch.

 A chalk board with a handwritten menu can be a good indicator of a restaurant with a selection that follows the seasons and availability.

And the best choice is when there is no menu at all, and the cook comes out and tells you what they are serving that day.

Ask someone to help you find a restaurant that serves local and regional dishes with seasonably available ingredients.

Choose a restaurant with Italian hours only usually 12:00 pm to 3:00 pm, and 8:00 pm to 11:00 pm. Restaurants that are open all day usually cater to tourists, and sacrifice quality for speed.

House wine is usually local or regional and of good quality at a sensible price.

Avoid places with a hawker standing outside enticing tourists to come in.

Don’t trust the recommendations of Trip Adviser.

A good sign is when you walk past a restaurant at 7:00 PM., before it opens for customers, and see the personnel sitting together having dinner. It conveys the feeling of teamwork and conviviality.

And finally open your eyes and ears. Not only does the menu speak to you, if you see only Italians, the cuisine is more likely to be authentic. Local people won’t hesitate to criticize a meal, or service if they are dissatisfied.