Is it true that you don’t have to tip in Italy? Yes, it’s true. But people are happy if you do. In sit down restaurants, one can add ten percent or so. In the touristy places, they may expect it. But, as there are so few tourists (and right now during an orange day or month, no traveling outside your city — so only very local tourist) in Italy due to the virus, I think the foreigners make sure to tip.
In a taxi, round to the nearest Euro. In a casual place, like a stand up pizza place, no tipping necessary.
Not sure about tipping the shampoo gal/guy as I haven’t been to a salon here (a bad haircut helps keep me at home, although shaving my eyebrows would work better).
I know that it is the general convention that dishes, food, is best tasted at the source. I think that does some disservice to the diaspora and fusion food that has evolved over the millennia. That said, here is a list of food that I often crave. Actually, for many of the dishes, I prefer in their newer form. But, then again… some I prefer at the source.
Ceviche — I like the classic old fashioned version. The Peruvians love fusion. They are a fusion and so is their food. So now one can find “warm ceviche” and ceviche not made with fish.
Danish hotdog — I prefer them in Denmark. The actual hotdog is special, the ketchup is different, the dog is served with crunchy fried onions… New York pizza — also, one of those things. Some say that the New York pizza is like a Neopolitan pizza from Naples, Italy. We shall see… Hamburger — Some of the best I’ve had are in the United States. American beef and lack of gristle in the mix. Banh mi — I’ve had good ones outside of Vietnam. Pho — Also, good in the certain parts of the United States. Very bland in other places. Korean BBQ — If one sticks to the pork belly, then it’s fairly easy to get good Korean barbecue in many countries. I think that many people think that bulgogi should be made with a high grade of beef and grilled at the table. Traditionally, bulgogi was created to use bad cuts of meat that required marinating. Usually the slices are so thin that grilling at the table dries them out. Some places use good cuts of steak and then one can dip them in sesame seed oil and salt. This is a delicious way to eat barbecue. Chicken wings — Oddly, some of the best barbecue wings I’ve had were in a pizzeria in New Mexico. Dim sum — can be good in many places outside China.
Laksa — so far the best I’ve had, and even some of the mediocre, was in Singapore and Malaysia. What can I say?
Most of all, the food of other lands transports you to them.
After the gray skies of Lima, I feel like it’s blue skies here in Rome every day. But, of course, that’s not true. There are rainy days and I’ve had to use my umbrellas for the first time in years (it never rains in Lima). When it’s rainy out, I really like to slurp soup.
One of the delights of Peru was that I never had a bad bowl of soup. It seemed like everyone knew how to make “sopa criolla” or creole soup — basically a chicken noodle soup. The kind your Jewish mother used to make (as David Chang says).
While I like chicken soup, I love spicy Asian soups with spice and treasure trove of ingredients in my bowl. Some of my favorites are hot and sour soup, pho, and laksa. Pho always allows for lots of greens which I love in spicy soup. Laksa is a curry style soup with noodles and seafood, plus tofu cakes, and many other things.
In Singapore, I went to the most famous location for laksa. It was good. One day I went to a mall (it’s a country of malls), and found a “pick your own 100 ingredients” soup place. Heaven! While not on par with the famous place on the number 14 bus, even the laksa at the airport was good.
Here’s to happy virtual traveling and soon, slurping at the source!