Italian Chef Reacts to Best Tomato Sauce in the World

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The best tomato sauce claimed by Italia Squisita. So naturally, I was curious about their recipe. After checking it out, I must admit, I'm a bit disappointed. Yeah the sauce looked really good but the fact that he didn't mix the pasta with the sauce, before serving, completely shocked me. 😨 C'mon, that is soooo wrong!
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9 апр 2024

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Комментарии : 827

@andreitiberiovicgazdovici 2 месяца назад

The videos on the "Italia Squisita" channel sometimes leave me very perplexed: I am from the Marche region, once a "chef" made vincisgrassi (the typical lasagna from Marche)... he said he respected the "Marche tradition", then he put coconut milk in the recipe... here in Italy you can only see coconut if you buy postcards from exotic countries, let alone use it in classic recipes... nice video Vincenzo, as always! P.S. Vincenzo is absolutely right, the penne should always be scored, not smooth, especially in "simple" dishes such as "pasta al pomodoro": the scoring of the pasta will help capture all the flavors of the tomato sauce, with smooth penne you won't can achieve the same result...

@c.f.7493 2 месяца назад

Usually the Italia Squisita concept is putting a very traditional recipe against a more evolved or fancy one. Maybe the one you saw was the fancy one?

@andreitiberiovicgazdovici 2 месяца назад

@@c.f.7493 yes, you are absolutely right: I know the channel well, and in most cases it presents really well-made recipes from the Italian tradition, there is a lot to learn; And as you say, sometimes they also make modern "reinterpretations" of some typical dishes, and there is absolutely nothing wrong with this. However, Vincisgrassi is a lasagna from the Marche region that has been part of our culinary tradition for decades, and anyone can very well revisit the dish as much as they wish and modify it as they prefer, but they cannot tell me that the addition of coconut milk is in compliance with the "Marche tradition", because it is simply a meaningless thing... furthermore, the recipe will no longer be able to be called "Vincisgrassi", they will simply be "Lasagne made my way", which is a very different thing, don't you think?

@axMf3qTI 2 месяца назад

Weird when I was in Italia. African people tried to sell coconut. you'd hear "coco bello coco" all day. I get it, not traditional Italian but not really a fantasy from a exotic land either.

@c.f.7493 2 месяца назад

@@andreitiberiovicgazdovici thanks for explaining, I got your point and I would agree

@andreitiberiovicgazdovici 2 месяца назад

@@axMf3qTI for that matter, even bananas and kiwis for example are not part of the Italian tradition, but this doesn't mean that you can't find them in Italy... I'll tell you something, I hope it's not too shocking... even in Italy there are places called "supermarkets"...😆👍

@rayman20us 26 дней назад

I appreciate the way that Vincenzo expresses his disagreement firmly, yet in a very respectful way. It's a good trait. I think that many people should learn to do the same, not just about food but about the many subjects in modern life about which there is strong disagreement in the world.

@lgninjalo 16 дней назад

He didn't always lol. He has gotten better.

@Viskovitz 2 месяца назад

Seeing Vincenzo stressing out while watching Italian recipes on RU-vid is becoming one of my favorite things of the week

@christinehill55 2 месяца назад

This guy just likes to serve cold food😂❤ it must be summertime there where he is😅

@leealan6416 26 дней назад

He has every right to get sressed about primadonna chefs that treat peasant food as some kind of artistic rubbish. Put the peasant food on thye plate without the bullshit.

@tommyx777 12 дней назад

its like your putting salt on the injury….😃

@user-th7ki2re7l Месяц назад

When I was a young man in Italy, (late '50s and '60s) restaurants used to serve pasta bianca on a dish with sauce on top (not mixed) and a dollop of butter that you could either mix or remove. This was done to dispel any suspicion that the pasta was not served as "left over" from a previous customer.

@vincenzosplate Месяц назад

That's a neat insight into the old Italian dining scene! Serving pasta with sauce on top and a dollop of butter is a clever way to reassure diners. It's cool how traditions like these have evolved over time. Thanks for sharing!

@mramisuzuki6962 17 дней назад

@@vincenzosplatethe dollop was also done in the US for rationing during the Wars/Depression (remember Italian food as staple food was pretty new). Anytime my grandmother would see that at a restaurant she would ask if the Germans were coming to town.

@lolabear6788 2 месяца назад

Every Italain grandma I ever knew would bottle their tomato sauce with some fresh basil leaves. It's like they should be born that way!!! Where's the basil?

@CloningIsTooGoodForSheep 2 месяца назад

I was shown how to make it Italian style. The tomato sauce was thick and then the basil leaves added into the top of the bottle. Finally the sauce was topped with olive oil roughly 10% of the total sauce was oil. The oil acts as the air barrier to help keep things fresh and gives a fruity kind of peppery taste to the sauce.

@lolabear6788 2 месяца назад

@@CloningIsTooGoodForSheep mm lovely!

@dynamicentry6157 2 месяца назад

what basil? you shall get PARSLEY!!!

@suzie_lovescats 2 месяца назад

Right, even dry basil is better than none at all 🌿🌿🌿

@metronex360 Месяц назад

@@dynamicentry6157 yuck

@Revelwoodie 2 месяца назад

Italia Squisita is one of my favorite channels, actually. Even if you don't like the way this one guy served the pasta, there are so many different chefs in so many different restaurants doing so many different things, it would definitely be worth your time to check out more videos, Vincenzo!

@JohnSmith-oe5kx 20 дней назад

I generally like Italia Squisita because their usual process is to show a traditional recipe done with care and precision, followed by a modern interpretation. But in this case, Vincenzo is right: the "basic" tomato sauce is far from ideal. Very disappointing

@MiniatureMasterClass 2 месяца назад

I've followed some of your recipes as closely as possible and I've been told I make tomato sauce as good as any fancy Italian restaurant. LOL! Thanks for making videos Vincenzo to help non-Italians cook like Italians!

@galadhsmith234 2 месяца назад

I loved your reaction, My grandma would have had a heart attack to see that the pasta came as a piece of bread on the table.

@MCRivetti 2 месяца назад

Sono proprio d'accordo! The sauce on the side... I'm just thinking of all the naked pasta not covered in sauce - cold and dry. The sauce locks in the heat. Pasta cools too fast without the sauce. The parsley would also throw off the flavors. E poi, Grana... Beh, maybe for a plain tomato sauce the more mellow Grana works. With soffritto o basil you need more bite, like pecorino. Parmigiano is ok if it is 36 months or older. Pasta pomodoro, without basil is like soccer without a ball. All you have is a bunch of tomatoes running around trying to figure out what to do.

@iamthereddemon20 2 месяца назад

That last part gave me a good chuckle imagining a bunch of tomatoes in football kit

@caritas8984 2 месяца назад

That small ladle of sauce is placed in a cold bowl, where it sits while the pasta is "oiled" to stop it completely drying out. Then the pasta is plated - probably on a cold plate - and then a very small amount of the sauce is dumped on top of the pasta. By the time that plate reaches the table, is actually served, and the guest(s) start eating, I'll bet it is all stone cold.

@vincenzosplate Месяц назад

Preach! 🙌 Naked pasta is a tragedy waiting to happen. And parsley? More like party-pooper-ley! 🎉🚫 Stick to the classics, my friend. ⚽🍅

@caritas8984 Месяц назад

@@vincenzosplate Yes! 😁👍

@montetanktankkiller700 28 дней назад

Pasta pomodoro, without basil is like soccer without a ball.....you make my day 🙂

@ronjohnson2760 2 месяца назад

It's even better if you can grow your own tomatoes to use or know someone who grows them. The tomatoes you buy at the super markets are mass produced and there is a noticeable difference in flavor between tomatoes you grow yourself and ones that are mass produced.

@RS-Amsterdam 2 месяца назад

He used 'the best' for SEO reasons to get higher rates with search engines.everybody does. It's like ' the 10 best ....to....' I agree this is not the right way !

@530skeptic 2 месяца назад

Supermarket tomatoes in america are garbage. They're picked while they're still green to survive the processing and transport. They're turned red by exposure to a gas. For this reason I tend to only use Pomi pasatta.

@elvickRULES 2 месяца назад

Unless it’s from a farmer’s market, then canned is better way to buy them. The canned tomatoes are ready when they are picked and canned, while the ones in most supermarkets are picked early so they have the right color for when they actually arrive to the stores.

@Moetastic 2 месяца назад

Fruits/Veggies allowed to ripen on the plabt before being harvested usually have the more desireable depth of flavour as it has had that much more time to draw minerals & nutrients from the soil. Additionally, organically grown and raised food have less chemical agents that would affect the natural flavours of food and you get something much richer as a result that wouldn't necessarily be financially cost effective on large scale productions. If you can, grow your own food, buy from trusted farmers, and companies that/manufacturers that actually care about the quality of their product (do your research).

@Ares0025 2 месяца назад

Noticeable difference between tomatoes you buy at a supermarket and tomatoes you grow yourself? You're right I tried it and there was a difference the supermarket tomatoes were better unfortunately 😅

@paulsmith5202 2 месяца назад

I didn't understand the use of a sofrito until I watched your content! Thank you so much for that!

@jankolankiewicz9093 2 месяца назад

Vincenzo, you should try to recreate this pasta and make it yourself. I think it would be an interesting experience for you. To get out of your cooking comfort zone

@superjody 2 месяца назад

I was going to write the same. Try it step by step and you never know, it could surprise him

@inquisitive1 Месяц назад

earthen stone pot and bowls and everything haha

@DanielFolsom 11 дней назад

I'm not sure there's a comfort zone issue here. The only two things are: not using basil and not finishing pasta in the sauce. It's not really that hard to imagine the effect either of those things have-I think the guy actually explained why he keeps the pasta separate at 10:13 (when he talks about cooking pasta like a risotto, and how that gives a more uniform/balanced but less starchy flavor), but because the explanation started (a few seconds earlier) with him talking about water:pasta ratios and then switched to washing rice ... it was a bit confusing.

@maxmuller5336 8 дней назад

@@DanielFolsom i also eat my noodles like in the video und you have a better taste of the pasta, its even better when its fresh-made. i understand it but when you not try it, you will never get it, also its personal taste

@alexbennettbenefit366 2 месяца назад

Love the reacting video vincenzo love your content your a amazing RU-vidr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo

@alexvolker1162 Месяц назад

Must be the funniest video of yours 😂 the way you're gradually escalating 😂😂

@carmenfinn7521 2 месяца назад

That expression on your face when you saw the parsley - just priceless! 🤣

@djjd2011 2 месяца назад

Hi Vincenzo, Talk about sauce! I made 2 Pastieras for Easter and had some Ricotta left. I went to your site and searched "Ricotta" and your recipe for Tomato Ricotta Pasta popped up. That is one of the best things I've ever eaten. Bravo, Vincenzo!

@user-ys4og2vv8k 2 месяца назад

I haven't laughed like that in a long time! 🤣

@scriptophil 2 месяца назад

Me too 🤣🤣

@avtaras 2 месяца назад

Omg thank you for covering this video! I knew you’d react this way :)

@paulmcdonald9592 2 месяца назад

I agree with you, Vincenzo. For over 50 years my sauce has been traditional: Fresh Basil, good tomatoes, real extra virgin oil, sofrito, garlic and dried pasta. Yes, cook the sauce as long as you want but we don't need to reinvent the wheel. Thank you.

@noneofubusiness3150 Месяц назад

My sauce never comes out the same, the meat,lamb or pork are never the same quality.

@sandybeach7009 Месяц назад

Congratulations on your beautiful RU-vid awards strategically placed on the back of your couch 😊 you and Steven are my favorites, well Townsends too

@bobmussini 25 дней назад

In some regions of Italy, it is common to make sauce without basil or celery. Only with onion, garlic and pepper. Our great-grandmother also served the pasta separately, covering it with sauce only on the plate. When you make a big pot of pasta, the sauce stays alive for dinner or the next day, without drying out on the pasta. It is normal in some regions of Italy. Don't be shocked by this.

@vincelisanti4114 2 месяца назад

I watched this video of him making the sauce before I saw your reaction video and I also reacted the same exact way. I could not believe I was seeing this on Italia Squisita. I normally like the videos they have.

@shutout951 2 месяца назад

I almost want to try it just to see

@samuelmandurino4304 Месяц назад

La penna liscia di qualità con una buona salsa ridotta è totalmente su un altro pianeta, no si può neanche paragonare il piacere del masticarla a paragone con una penna rigata. Che spettacolo

@catfishcave379 2 месяца назад

I think Vincenzo needs to go try this dish next time he is in Italy. Because… I think the point of this sauce to make the tomatoes the star, and the other ingredients, including the pasta, to disappear. Also, it seems like it is mixed at the table - so it’s all about presentation. The “ooooh” factor similar to a flambé at the table. It would be nice to see how he makes other dishes. I for one, don’t see the point behind a sauce without a sofrito or some aromatic base unless for very specific reasons. I just realized why I always liked rigatoni over other pasta - the ribbing on it. Even cheap rigatoni always has the ribbing… other ones are smooth - more for an American casserole.

@calvinsbnb76 2 месяца назад

After Italians immigrated to the US in the early part of the last century, started Italian food companies & popularized pasta, they invariably presented it this way, with the sauce sitting atop a serving plate of spaghetti. The only rationale I can think of for doing it like that is if you are using fresh pasta & its quality is so high you don't want to obscure its flavor with sauce. With dry pasta it's just wrong. Everything about it is wrong. In France the cuisine is so developed and refined, your success as a cook depends in great part on how well you can execute accepted practices. I'm beginning to realize that in Italy chefs just make shit up, and sometimes what they make up is laughable. At one time this chef's method would have been very confusing to me, but I've become much more enlightened in recent years about pasta, and that's mostly due to your influence, Vincenzo! You are doing great work!

@prince_cyprus 2 месяца назад

I was under the impression of this being an ignorant comment, but then I realized I was reading it wrong. This chef is definitely a bit too out there, raffinando la pasta al pomodoro, or "refining tomato sauce pasta" as if it is some hipster restaurant. The techniques he used are not widely accepted. I understand his theory of purity, but also think he is making shit up to justify his subjective tastes in making tomato sauce. I am glad you are learning a lot about pasta, my friend. Pasta is a whole new world to discover, and there are so many reasons for the "right way" to do things.

@szveszs 21 день назад

70 to 90% of cousine chef talking and stuff are most likely just gibbirish bullshit, specially when on videos.

@kamiln-faxor7551 2 месяца назад

Love what you cooking and showing us yours recipe... I love classic... Best lasagne ever Im avilable to make becouse of you. Thank you.

@jkwbuckeye86 2 месяца назад

I like the thick sauce.I would toss the pasta with the sauce and some pasta water, then added extra sauce after plating.

@Sniperboy5551 2 месяца назад

Very good taste. It’s nice to be able to titrate the amount of sauce to your personal liking.

@enricomadrigal9168 22 дня назад

Normally it's not customary to put pasta water in tomato pasta, use it only if strictly necessary, that is, if the sauce is too thick. the paste should not look like putty but not liquid either.

@chapman3713 2 месяца назад

I'm not Italian so I grew up with "bolognese" plonked on top of dry spaghetti, and still this chef lost me at "serve separately."

@JohnSmith-oe5kx 20 дней назад

I am not Italian, but I love to cook Italian food. It took some time to convince my wife (and her family) to appreciate my pasta mixed in the pan, but I think that I have won them over.

@mramisuzuki6962 17 дней назад

The plopping of sauce on spaghetti was a ration/German American(for America) thing. Mixing the sauce and pasta is something that is almost always done post WW2 and barring the Midwest US. I could see if you have older parents you could extend the habit or think that restaurants mix the pasta to be fancy or the irony to use less sauce.

@JohnSmith-oe5kx 17 дней назад

@@mramisuzuki6962 Gordon’s plating reminded me of beef Stroganoff served on buttered egg noodles.

@Johnny_Guitar 2 месяца назад

Ha-aa .... absolutely agree with you Vinny! Watching this makes me think back when I was 20 years old thinking that you 'pour sauce on top' of the pasta! Oh boy....was I ever wrong and haven't ever done that again in 4 decades! And basil .... *PLEASE* 😉

@oliverjamesspicer 2 месяца назад

One of your best reaction videos 😂

@azyanziyad1291 18 дней назад

I love enjoying these type of videos and it's pretty incredible 😁 The Penne Rigarte or any type of Penne is mainly more popular because not only it absorbs the sauces more but has more interms of Pasta to Sauce Flavour ( Interms of the pasta concentrating on the sauce) and also pretty easy to eat because of it's size as well which is why people can enjoy it abit more easily and chew it abit better from what I know 😅. Greetings from the Maldives

@cbxxb4841 Месяц назад

Come on Vincenzo! he is from the north, what does he know!! Kidding, I love your videos and agree with everything you say, especially here ALWAYS finish the pasta in some sauce!! I think it cooks right into the pasta and is really the only way. I seriously cant imagine ever going into an Italian restaurant and be served pasta like this.

@JohnSmith-oe5kx 20 дней назад

Yes, and the plate looks like a dog's breakfast after you mix it yourself. Am I at a cafeteria???

@kvanar 29 дней назад

We've gone from, "needs more cowbell" to "needs more basil"! Lmao

@jimthatcher3952 2 месяца назад

I must admit Vicenzo that before I started watching your channel, I added a dollop of shop bought sauce on to the pasta. I didn't know any difference. You showed me the error of my ways! I now always make my own sauce following your recipes and mix in the pan!

@billy4072 2 месяца назад

If he can sell it…then logic says…it must be good 🧐. It looked superb,

@JohnVC 2 месяца назад

Is that why McDonald's is one of the most popular restaurants in the world? Because it's good?

@elvickRULES 2 месяца назад

Pizza Hut confirmed as some of the best pizza

@JohnVC 2 месяца назад

@@elvickRULES exactly 😆

@sirris4330 2 месяца назад

@@JohnVC Of course its good:P Is it quality? Off course not but its definitely tasty.

@104thironmike4 Месяц назад

@@JohnVC comparing the guy in the video with mcdonalds is pretty pointless. Maybe some here need to get off their high horses, out of their comfort zones, and try some new shit. fr. Italians are also fucking tradion nazis, like they bitch about everything that is served differently. They moaned all day long about Massimo Bottura serving only one Ravioli, lmao, yet he won best restaurant in the world several times. Sometimes one needs to be also a bit open minded. The pasta this guy serves is likely so fucking good that he WANTS you to try it both separately and mixed with the sauce. I doubt customers in his restaurant leave, after trying it.

@Steve-nd6se 2 месяца назад

Wouldn't be surprised if there is an olive oil company sponsoring the original video. The sauce was drowned in oil, and then added to a plate of pale pasta covered in oil.

@preprebelactual Месяц назад

@Vincenzo’s Plate…I am drooling, just waiting for your cookbook! You need to do one, my friend! It would be fantastico

@aidyn1989 2 месяца назад

You know it's bad when even Vincenzo says there's too much olive oil. Like Uncle Roger saying there's too much MSG.

@618033988749 Месяц назад

lol

@PinHeadThePopeOfHell 19 дней назад

Hate Uncle Roger

@aidyn1989 18 дней назад

@@PinHeadThePopeOfHell First, don't care. Second, PinHead saying he hates Uncle Roger is a pretty good thing.

@jamesfoo8999 15 дней назад

Great video, lots of new interesting techniques I've not heard before. I put full tomatoes in the sauce if cooking for a few hours, they do break down easily (as I'm sure you know :))

@Keepit483 2 месяца назад

Love your reaction!

@vincenzosplate 2 месяца назад

Glad you enjoyed😁

@RinaJosscy 2 месяца назад

The ingredients I can accept, because other places all over the world use other herbs than basil, so could be good. However this seperation of the pasta and sauce is a no go. Only place it should be seperate is on the stove, just before you mix them together. great video hope you’re going to review the other videos

@yumix77 2 месяца назад

That, and that the tomato sauce is not originally from italy. Even in Italy 500 years ago it was called spanish sauce, and Spain took it from old Mexico culture. Can you imagine a Mexican guy addind Basil? BTW, i tried adding an habanero, onion and red pepper previously “tatemados” and it was different and delicius. It has no sense to get angry because your recipe is not the same than your nona.

@philomenakovaleski9202 2 месяца назад

When I was little my Calabrese grandma and mother made a big pot of “gravy” every Sunday. It started with braising the meat beef cubes, pork hocks (or ribs or chops) with a bit of olive oil. They always said “beef for color, pork for flavor. Some times they would then braise beef braciole. Take the meat out, then par cook the sausage. Take out then add a bit more oil and chopped carrot onion and garlic; sauté till soft then add whatever tomatoes you like. Put the meat back in the gravy, add salt and pepper and cook for an hour or two on a simmer. Take the cooked meat out and bring gravy to a strong simmer and add uncooked meatballs. They are cooked when they rise to the top. Add basil and when the meatballs are cooked the gravy is done. We never finished cooking the pasta in the gravy or added pasta water. We covered the bottom of the serving bowl with gravy added the cooked pasta and topped with more gravy and mixed it. The big pot of sauce was meant to also be used on Wednesday and some to freeze. We would never dirty another pan to finish cooking the pasta in the sauce. It’s just recently I’ve seen that tossing method, but that can’t be done with our huge pot of sauce.

@ekehengeveld3895 2 месяца назад

Fantastic Vincenzo! Lovely lovely film of you again! I think he puts the tomato sauce on afterwards because of the smooth pasta that doesn't grip the sauces so we'll. I think fuzing, by tossing in the pan, the sauce the cheese and the pasta is the way to go. I don't know why he's explaining explaining his different techniques and reasoning to us? Warm greetings Eke

@carlkontermann5637 Месяц назад

So it was YOU who invented the italian tomato sauce? Wow. Credit where its due.😊

@gregusmc2868 2 месяца назад

I just made your guy from Bologna’s pasta bolognese. I followed his directions to the letter, cooked it for a total of almost 5 hours, and served it with Marulo tagliatelle. It was heaven. I now have enough for another 10 meals packaged in the freezer. (Even my 90 year old mother loved it-and she doesn’t like meat!) She said that even though there was pork, veal, and beef mince in there that the wine and milk and the pecorino and Parmesan, combined with 4.5 hours of slow-cooking, made it seem like the meat “almost disappeared” in the sauce. Gave some to my friend and his wife-who is Italian (DeCello) and she said she it was so good she was making me an “honorary Italian!”

@vincenzosplate 2 месяца назад

It makes me so happy to hear that my Bolognese recipe was a success for you! Stay tuned for more delicious dishes❤️

@prince_cyprus 2 месяца назад

I'm proud of you for maintaining tradition. You DESERVE good food, greg! Hope you enjoy all those meals. Auguri a te!

@jCd1058 2 месяца назад

@@vincenzosplate I also cooked your and David Berti's Bolognese sauce. I had to stop myself three times from adding a clove of garlic. I slapped the back of my hand! But I cooked it for 4.5 hours and it was the best I have ever made. Simple and delicious. My nono was born in Sezze and I visited the town in 2018. I learned during my Italy holiday to stop complicating these recipes. Arrabiata, Amatriciana, Carbonara and Bolognese are now on our menu.

@user-qx1mu3zf8g Месяц назад

Dear Vicenzo I am from Athenes Greece and I know how not to break the basic rules for a real Italian pasta. Basil is mandatory in tomato sauce as garlic too. Mixing the sauce with pasta on fire, using some pasta water for thickening ia also mandatory! I can understand your reaction very well and I totally agree with you! I think you should call the kitchen police to arrest these guys!🤣

@nikolaynikolov2136 2 месяца назад

I'll make this immediately!!! Thak you Vincenzo!

@vincenzosplate 2 месяца назад

Happy cooking 🍝

@raymondfoo3281 2 месяца назад

I don't cry easily but seeing the beautifully cooked pasta, cheese and sauce so separated bought me close to tears 😂😂

@carrieullrich5059 2 месяца назад

If the pasta isn't finished in the sauce, it doesn't absorb the sauce, an the pasta isn't half as delicious it could be, when finished in the sauce.. If you've never done that before... Finish your pasta in he sauce just once and taste how much better it can be. ❤

@vincenzosplate 2 месяца назад

That's what I always say! We need the pasta to absorb all the delicious flavors of the sauce!

@Marenqo 2 месяца назад

Happy to see Vincenzo taking some advice from the pros

@Bosmer1701 2 месяца назад

I have never seen Vincenzo so lost and confused.

@natrixxvision6997 2 месяца назад

7:58 I agree with you on the sofrito. But I HATE using a blender or food processor to make certain things. And Italian tomato sauce is one of them.

@zoel86 Месяц назад

i love the passion italians have for their cuisine and traditions. can‘t vait to visit italy this summer 🤌🏻

@khalidalhadidi6402 Месяц назад

I really love this kind of Episode we learn and investigate how to make real Italian testy food 👌🏼

@jamesdspaderf2883 2 месяца назад

I love the passion of the Chefs ... each have their own ideas. Each equally valid. Keep it coming!

@maddog8148 2 месяца назад

The further south you go in Italy; the sweeter the people and the better the food!! ❤️🇮🇹🙌🏼👍🏼💪🏼 In Calabria and Sicily they truly have the best climate for produce. They can grow everything and anything they want. 🙌🏼. Vincenzo another amazing video brother!! -Ciao

@paytv80 2 месяца назад

You are hilarious, Vincenzo 😂🎉😅

@philliberatore4265 2 месяца назад

I made your spaghetti pomodoro according to the video, Vincenzo. It was really easy and delicious!

@alexbennettbenefit366 2 месяца назад

Love the video

@sO_RoNerY 2 месяца назад

I can’t judge Italian cooks for how they serve their sauce. Maybe house rules matter, but in restaurants, they do it their way and they think it’s ‘correct’. Also on why they serve it that way is maybe they want to let the customers decide how little or much sauce they want on their pasta. I, for one, love too much sauce on my pasta. If they served me two tablespoons, i’d be fine with that.

@futuredirected 2 месяца назад

He cooked the sauce beautifully. The terracotta pot really makes a difference. I treasure my two Italian terracotta pots. He cooked the pasta perfectly. Then, he coats the pasta with oil, such that the sauce and pasta never meet, let alone make love. Maybe it’s my Southern Italian roots, but he just moved into the category of “snooty alt’Italiani,” as my Nonna would say. 😂❤

@christiankirkenes5922 2 месяца назад

Vincenzo here in Europe you can get a garlic grating plate made from porcelain which does the same thing as the shark skin. I got mine from a German guy who has a factory in Portugal. I use the to mince any veg for soup or sauce, and they work with Parmesan and hard cheese too.

@karidangergirl6267 Месяц назад

My niece in Napoli has a little ceramic shop, she makes them

@dougingle46 2 месяца назад

Having business in Italy for over 40 years required me to spend 2-3weeks every year, initially around Emilia-Romagna and I can verify that always the tagliatelle was served with the ragu on top the the camerieri would arrive with fresh grated Parmigiano to add. In the north, in many of the trattoria dei camionisti, and also in the factory mensa short pasta was usually served this way. At home With the exception of tagliatelle con ragu, I always mix pasta direct from water into the sauce as you do.

@Enrico_2077 Месяц назад

I'm impressed at how thick and rich this sauce looks with having used so few ingredients. The cooking and the tools are very important.

@thapelo351 2 месяца назад

This can be a great reaction series of Italia Squisita's pasta pomodoro, alle vongole and carbonara creations. For Spaghetti with tomato sauce you might be impressed by Chef Peppe Guida and Chef Andrea Aprea creations. I can't wait for you to react to Cristiano Tomei spaghetti with tomato sauce. Always great content

@kdub175 2 месяца назад

8:30 oh yeah, nothing smells better than sofrito! Especially when you add the wine. It’s the best. I can’t imagine doing a Bolognese without it. Now, I like doing a fresh San Marzano sauce too. I only use garlic, evoo, basil, salt pepper. Plate with parmigiano, extra basil, and some drizzles of a Calabrian chili infused oil. I fine cut 1-2 chilis with scissors, right on top of the pasta. Idk if the “TuttoCalabria” brand is the best, and I know the oil isn’t 100% evoo but still, they are so good and I always add them to my plate, even add to the oil and cook with them if it’s just for me or people like spice too.

@oodo2908 13 дней назад

The bit-by-bit technique is used by Thais to build curries. Touch of oil and curry paste. Fry till fragrant, splash coconut milk. Touch of curry paste, splash coconut milk. Repeat and repeat. Oil gets released from the coconut milk. It seems silly, but the extra work makes the sauce creamier, faster; and the paste (basically solfrito) is being cooked in layers, so the flavor profile extends. I didn't think about trying that technique for tomato sauce.

@offroadskater 2 месяца назад

The soffritto has its use. Not in every tomato sauce, though. The risk is to make it a tomato soup. Especially the celeriac carries the risk to give it a "soupy" fragrance.

@jonnyskray3000 2 месяца назад

When I was a kid my mom ALWAYS served the pasta and sauce separate. One day, there was a little bit of leftovers, so I added the noodles to the sauce (in the pan) - so I could store in one container. The next day I re-heated it in the pan together. Been combining noodles and sauce before serving ever since. 😂

@tomparsley7150 2 месяца назад

Viinie, you one day become gradfather of italian cuisine that legends would be told about you. I definetly found my passion in making propper pasta here in Czechia where people use ketchup and smoked edam cheese ot make pasta :D ❤ YOUR passion!

@karim_1995 22 дня назад

Fantastico Vincenzo. Mi fai morire con i commenti su questo "filosofo" della cucina che riempie la salsa di olio e prezzemolo ma non ama il soffritto. E alla fine ci mostra una pasta al pomodoro "destrutturata". Avrei voluto vedere il cliente a cui l'ha servita dove gliel'ha tirata 😂😂😂

@moonbeamskies3346 2 месяца назад

I love it! If this is wrong I don’t want to be right!

@LiottCross 2 месяца назад

For us in Argentina that kind of smooth penne (or any short pasta) pasta is commonly used for stews called "guisos" where the sauce is thicker and is cooked at least one hour. Generaly with a sofritto and tomatoes base, but also meat (beef or chicken) and big chunks of potatoes.

@cinik3192 26 дней назад

Vincenzo think he is only Italian chef knows everything,but he is just home cook nothing else 😃

@carlbirett6123 2 месяца назад

Again I have to agree with your verdict 100%. I also prefer penne rigate compared to smooth penne (lisce). I usually make a bit a stronger sofrito when used like for your meatball recipe (which is just phenomenal) and a bit a weaker one for tomato sauce. And your remarks about Japanese looking dishes you are spot on. My wife is Japanese and she has lots of little bowls but we don't use them for Italian dishes and we don't use pasta plates for ramen noodles.

@michaeljulius5895 2 месяца назад

I've been to many restaurants in Florence - not all are good.... I agree with you Vincenzo!

@elvickRULES 2 месяца назад

I said this in an older video, but I always hated spaghetti growing up because they just dumped the sauce on top, and some bites didn’t have enough sauce covering the noodles. And some bites the noodles would be cold too. 🥴 And I think watching your videos had my family mixed it up I would’ve actually liked it. 18:45 ish - the flashbacks to that nasty spaghetti of my childhood 😭the horror

@christiankirkenes5922 2 месяца назад

Woohoo, he reviewed that video. I like to get some ideas from Italian Squisita they make some interesting dishes.

@briancleveland6115 6 дней назад

I'm with you on this one 👍 cool shirt.

@TheMoeFAD Месяц назад

You are a legend vincenzo. My first time when i was a kid[ i am 47 now] i had my first spaghetti bologonaise in a europian city not in italy and i instantly fell in love with it ,but i noticed 😅 as a kid who knows nothing italian that they throughout this city restaurants this dish they dont mix the spaggetti with the sauce and the cheese all on the side and i was annoyed 😢 why do they seperate them and i eventually mix them all together do people leave a little on the saucer to preserve this to another poor hungry guy😅

@vincenzosplate Месяц назад

Ah, the great spaghetti mystery! 😂 Mixing it all together is definitely the way to go. Who needs separate plates when you can have a delicious pasta symphony all in one bite? 🍝🎶 Keep spreading the pasta love, my friend!

@TheMoeFAD Месяц назад

❤

@longsonfullmetal1856 Месяц назад

Trust me, the man is cooking. Putting the sauce in later has its pros. Especially if the sauce is the star of the recipe. With his recipe, put in turkish yoghurt before the sauce, and the sauce ontop of the yoghurt (its important that its reduced and thick) and you will have some insane flavor explosion you might not have experienced before. this combination is amazing

@JohnDoe-fv9si Месяц назад

THANK YOU!! I watched that video and thought it was a joke. My 8 year old eats his pasta like this. 🤣

@vincenzosplate Месяц назад

😂😂😂

@noneofubusiness3150 Месяц назад

My tomatoes come from my grandfather's farm in napoli, for the past 55 years we seed a few every year

@fionaoneil9783 2 месяца назад

Once upon a time...I would add a sauce to pasta. But never now!!!! You have taught so very much. Like you, no idea why no basil 😮

@onerainiday 2 месяца назад

I have never seen 2 people make sauce the same way with the same ingredients.Everyone has their own take on it. All good. Mangiare!

@RobbySuits 2 месяца назад

Ciao, Vincenzo! Tu hai ragione! I agree, penne rigate is the way to go. The cuts allow the sugo to coat the pasta easily. Also, I agree with you. I have no idea why the chef would not mix the pasta with the sauce. This is a textbook mistake! It does not matter that he mixed it in the plate once it got to the table, because it is not the same as when you mix the pasta when its hot and fresh with the sauce. Great reaction video.

@alexanderfels5754 28 дней назад

i like both. pure tomato sauce, where there is only garlic, oil and basil in it, and i like the richer sauce with sofrito (and white wine). in first, i add roasted cut in half datterini/cherry tomatoes to the sauce, because it adds a nice, very rich, exciting note to the smooth tomato sauce. the second, i also use for pizza and seafood.

@JJGuccione Месяц назад

I’m with you - it looked cold and no basil was a sacrilege. And the plate was messy - you were right about that too.

@vincenzosplate Месяц назад

I'm glad we're on the same page! Presentation matters, and missing basil in a dish like that feels like a culinary sin. Plus, a messy plate just doesn't do justice to the food.

@mp3920 2 месяца назад

I agree 3-4 hours is to much. You can always cook the pasta the night before, heat it up slowly when ready to cook the next day. The flavors blend overnight beautify and the tomatoes do not over cook. Same reasoning why leftovers of anything always taste so good. The flavors are allowed to blend without overcooking.

@crisch7062 12 дней назад

Well...In Puglia we often make tomato sauces with parsley :) It's actually an amazing combination if done correctly. I honestly like it much more than with basil. It always depends on the flavors you want to achieve and parsley enhances the tomato flavor, instead of covering it like basil. I like that decision of the cook actually. But I agree with you completely on the serving. Never let the pasta die :(

@wellroundedsound2422 25 дней назад

This a purist approach. No matter the opinions here I can see it as s delicate and very flavorful dish.

@RetroFab Месяц назад

I'm from Sicily and while many of the Italia Squisita recipes seem very nice, I just love the cooking of the south. Penne rigate for me and always mix the pasta with the sauce. Get that starch to bind with the sauce and create a wonderful marriage of pasta and sauce.

@richardmullins1883 2 месяца назад

Not everybody can make a plate look messy but also artistic. I'd like to see more IS reviews.

@suzie_lovescats 2 месяца назад

I loved the fight scene 😂

@giovannigio3764 25 дней назад

This channel is outstanding, always nice to learn how things are done in Italy. You have outstanding food and it's a beautiful country. Vicenzo you are amazing and could have a worldwide famous tvshow. But what's up with that shirt you wear? Is the chef that did it rong still alive? 😂😂

@cubanmama4564 2 месяца назад

I have the Italia Squisita Pasta cookbooks. As you commented, I would never serve cooked pasta as this chef did.

@SOO-GOOD-Pasta-King 2 месяца назад

Years of Italian Traditions throw into these Japanese bowls 🥣🍝 Ciao grande Vincenzo 🫡

@paulsmith5202 2 месяца назад

And Vincenzo, my friend, I never understood true passion for food until I watched your videos!

@jacoballey21 2 месяца назад

sofrito adds that subtle complexity of flavor to the sauce. so i always add it

@4Catherine123 6 дней назад

Dear Vincenzo, soffritto is NOT the base for all tomato sauces in Italy! In Naples people would never dream of having a soffritto complete of carrots and celery in a tomato sauce. Also, a pasta al pomodoro or spaghetti al pomodoro are NOT an easy thing to do and cooking the sauce for 3/4 hours makes for a beautiful dish. It dioes not matter if the sauce is mixed with the pasta or not! What the long cooking would do is give to the sauce a beautiful full, deep and round flavour. I am also an Italian living in Australia just like you and cooking is a passion, a passion that has been passed on to me by my grandmother. Penne liscie as pasta liscia in general, is very common in the South of Italy ( you can ask Eva from @pastagrammar for confirmation) while pasta rigata is more common in the north..just think about the ragu' all Genovese...NO NEAPOLITAN would use ziti rigati right? It is my opinion that you are a really good cook, however I would suggest a little more research before judging, especially thinking that Italian cousine is in constant evolution, and although is paramount to have full knowledge of tradition is also important to have an open mind to better ourselves and grow. I have been watching your videos for a long time and I congratulate you and love the passion..just please be more flexible..you could be surprised with the results. Thanks for sharing your beautiful and informative content.