NORTH BEACH
Location: Sheltered by Telegraph Hill on the East and
Russian Hill on the West, it slopes gently from Broadway to the
Bay where it embraces Fisherman’s Wharf.
The only sand to be found around San Francisco’s North
Beach is a slender strand at Aquatic Park, its Northwest
extremity. North Beach is a sunny, self-contained enclave of
inns, restaurants, theaters, shops, churches, coffeehouses,
cabarets and sidewalk cafes. For over a century, in spite of
every kind of cultural incursion, including the Beat generation,
North Beach has remained a microcosm of Italy.
Gianfranco Audieri, a 16-year veteran chef at Fior d’Italia,
the oldest Italian restaurant in San Francisco, claims that the
drink of choice is Picon Punch.
In 1837, a Frenchman named Gaetan Picon was living in
Philippeville, Belgium when he first concocted Amer Picon -- an
orange bitter cordial that does wonders for the appetite and
works well as a stomachic.
Mark McLeod, co-owner of Enrico’s in North Beach says that
Italians are big on digestives.
"After a bitter meal, digestives will act as a
sweetener," he said. "they settle your stomach."
By the turn of the century Picon moved back to his native
land and began mass production of Amer Picon, which later became
known as Picon Punch. The Italians went on to perfect the drink
by adding grenadine.
San Francisco consumes 80 to 90 percent of all the Amer Picon
distributed in the United States. Eighty-five percent of that is
said to be enjoyed in North Beach according to the Amer Picon
company.
Another liquid that is consumed in mass quantities among the
streets of "Little Italy" is espresso. To neglect
espresso would be quite a catastrophe in the eyes of Hanna
Suleiman, owner of Caffe Greco, one of the world’s top five
caffe’s, according to Smithsonian Magazine.
What’s the secret to brewing a fine cup of espresso?
"It’s a science, not an art," said Suleiman.
Arabica beans are the highest quality and most expensive.
When brewing espresso, 100 percent Arabica should be sued. After
the perfect bean comes the perfect roast, the optimized ground,
the machine in which it is brewed, quality of water and the
barista who makes it and serves it.
"Drinking espresso is a ritual experience. It’s my
dessert that I have numerous times throughout the day,"
said Suleiman.
