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0 pointsmaccard3y ago0 comments

> but I was assuming the good taste of all the ingredients used.

In that case your entire post can be replaced with "use high quality ingredients, cook them".

> Anyway, using fresh tomatoes, especially if small, changes a dish completely because of its texture.

The texture is different, but "fresh" tomatoes that are readily available to most people even in season from their greengrocers are a poor substitue for even supermarket tinned tomatoes. My experience in Italy (and france/spain/croatia) is that excellent stuff is _available_, but it's not necessary "just" to use italian tomatoes - there's plenty of awful tomatoes available, and a large amount of the high quality tomatoes that _are_ grown in italy are canned and available outside italy; again DOCG San Marzano Tinned Tomatoes are available in supermarkets here in the UK.

> About oil it's clear, I think, if not sorry, that that is my experience, and as such should be interpreted.

It _really_ didn't come across as that to me, it came

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fedeb953y ago

beware of labels, because they can sometimes mislead. A whole lot of reports of fraudulent italian products exist (another thing we italians do great is fraud). Many things labeled as X DOC, DOP, DOCG don't necessarily equal high quality. Anyway, I sometimes buy Spain grown tomatoes and they're not that bad.

Another point: I don't think my whole comment can be reduced to the quality of ingredients. Of course better ingredient better your plate, but the process is important. Take good quality ingredients and mix everything in a pot, you don't get a good pasta (specific recipies excluded, general rule of thumb)

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