Italian Culture

When I walked up to the sidewalk, the crowd was the first thing I noticed. A diverse clientele from different ethnic backgrounds waited outside for a table; luckily we had a reservation. Walking into the restaurant, I noticed the enormous wood fire oven in the kitchen under a wall of wooden logs that stretched from one side of the restaurant to the other. When we sat down at the table next to the kitchen, bread was already waiting for us, and the noisiness of the crowd dissipated as we tasted the warm delectable french bread that was served with a side of balsamic vinegar and olive oil. This traditional Italian restaurant is named after the dough that makes their pizzas so delicious: Doppio Zero. This flour allows the pizza to be cooked in
Our meal can be described as flavorful, delectable, and appealing. When our waiter set down our food, the first thing I saw was the fourteen dollar Margherita pizza. The pizza was neat and the basil was not spread evenly across the pizza like “Italian” places I often visit—I recently learned that it is the true Italian way to do it. The pizza, ranging from fourteen to eighteen dollars, at Doppio Zero is made with flour imported from Italy, which helps the pizza be cooked to the ideal Italian way. When taking a slice of the pizza, I noticed underneath the slice, there was some charring; which is what everyone wants on a wood fire pizza. When taking the first bite of pizza, the flavor captured my attention in that it was sweet. The crust was a soft and a malleable dough, and the char on the crust was perfect. The taste of the dulcet pizza made me crave more. The next dish was eighteen dollars. We ordered the marechiaro, which has squid ink pasta with jumbo shrimp, clams, roasted garlic, and was infused with light tomato sauces—these ingredients are often not pleasing for me to eat. The pasta is mixed with squid ink and then soaked into tomato sauce to fully absorb the tomato taste. The presentation was remarkable, it made me want to eat it because it looked so appetizing. Although when I tasted the dish, there is only one word I could