Among the things we hate most of all when we go on vacation there is ending up in the wrong restaurant , those tourist traps that give you the idea of being cheated.
And since tourism is the only economic crutch on which half of Italy is based, everyone is launching in this sector: improvised and fraudulent restaurateurs are more and more numerous. With the Fish and Chips Restaurants this is the best deal now.
The idea is that, while the regular customer is demanding (otherwise he does not return), the tourist can be cheated because he will not revise before ten years.
We have therefore drawn up a self-regulation code: places where we absolutely must not enter if one or more of the 5 conditions we am about to tell you is met.
1. food is displayed in front of the restaurant
It is the first symptom, the easiest. When there is a pizza outside a restaurant (and probably it has been there since the times of Queen Margherita) or a pasta dish or lobster that trudges in the aquarium.
Apart from that, if they want to convince me that their pizza is good by showing them an example, they are really stupid: if we found myself on the plate a Margherita with a look even vaguely similar to the one on display, we would immediately call the Nas.
Those who exhibit food have little respect for it, do not love it and will not love it even when they cook it.
2. In the menu there are regional dishes (from other regions)
The other day we was in Ischia and a restaurant on the waterfront announced with many exclamation points the presence in its menu of carbonara, amatriciana and Bolognese lasagna. Apart from that we would like to see with what courage one takes the carbonara under forty degrees of Ischia - perhaps only one who intends to commit suicide, does not have the courage and hopes for post-prandial cuddly - but the presence of regional dishes (of others regions) is indeed a bad symptom. It means that the target of that restaurant are foreign tourists, who often don't care if we are in Campania or Lazio and, let's remember, they are able to drink cappuccino together with pizza. The options open up with Fish and Chips Restaurants now.
3. The staff seem unhappy
Another element we value before entering is the staff. we look at them and wonder: do they seem - we don't say happy - but at least happy to work there? we think they will treat me how they treat their employees, which is bad. In general, even taking a peek at the owner helps me to understand: the identity of a room is that of its owner. we have found that it is also a great way to lose weight: some really do go hungry.
And since tourism is the only economic crutch on which half of Italy is based, everyone is launching in this sector: improvised and fraudulent restaurateurs are more and more numerous. With the Fish and Chips Restaurants this is the best deal now.
The idea is that, while the regular customer is demanding (otherwise he does not return), the tourist can be cheated because he will not revise before ten years.
We have therefore drawn up a self-regulation code: places where we absolutely must not enter if one or more of the 5 conditions we am about to tell you is met.
1. food is displayed in front of the restaurant
It is the first symptom, the easiest. When there is a pizza outside a restaurant (and probably it has been there since the times of Queen Margherita) or a pasta dish or lobster that trudges in the aquarium.
Apart from that, if they want to convince me that their pizza is good by showing them an example, they are really stupid: if we found myself on the plate a Margherita with a look even vaguely similar to the one on display, we would immediately call the Nas.
Those who exhibit food have little respect for it, do not love it and will not love it even when they cook it.
2. In the menu there are regional dishes (from other regions)
The other day we was in Ischia and a restaurant on the waterfront announced with many exclamation points the presence in its menu of carbonara, amatriciana and Bolognese lasagna. Apart from that we would like to see with what courage one takes the carbonara under forty degrees of Ischia - perhaps only one who intends to commit suicide, does not have the courage and hopes for post-prandial cuddly - but the presence of regional dishes (of others regions) is indeed a bad symptom. It means that the target of that restaurant are foreign tourists, who often don't care if we are in Campania or Lazio and, let's remember, they are able to drink cappuccino together with pizza. The options open up with Fish and Chips Restaurants now.
3. The staff seem unhappy
Another element we value before entering is the staff. we look at them and wonder: do they seem - we don't say happy - but at least happy to work there? we think they will treat me how they treat their employees, which is bad. In general, even taking a peek at the owner helps me to understand: the identity of a room is that of its owner. we have found that it is also a great way to lose weight: some really do go hungry.
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