If I could introduce one aspect of the Italian dining experience to America, it wouldn't be the tomatoes so sweet I eat them like apples or the rich extra virgin olive oil or prosciutto as lean as an Italian model. It would be Federico.
Federico is a waiter at 72 Ore, my favorite pizzeria in Rome. It's not because he serves a pizza in which the dough levitates for three days, giving it a fresh, thicker crust, not to mention the restaurant its name. It's because Federico is a typical Italian waiter.
Source: http://www.italymagazine.com/
