Your Favorite Pasta Sauce Might Be Ruining Your Dish

Comments · 1.1K

• VI

  @vincenzosplate · 2 years ago · pinned

  In this video I give an honest review of each type of sauce I try. I didnt do the blidfolded test because most of the time is done to get the views as "blindfolded" is a keyword to get views. Here I go through the ingredients list on each jar and test them cold to see what they are made of. This type of review helped me in the past to realize that I was using the wrong brand of passata. In my passata sauce video review I realized that Cirio passata (the one I have been using for years wasnt as good as other brands like Mutti, Pomi and Divella) so stopped buying that brand after recording that video. These videos are not made to get views but to actually learn and educate both you and myself. :_Italian::_Mangia:

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• SC

  @Scottie_S · 2 years ago (edited)

  I don't care what anybody says.   I'm sticking with Mutti.   Their Pasta sauce,  canned whole and diced tomato product and bottled Passata are lovely, and readily available.   Their product is consistent.   Also, I only have to walk 300 metres to the shops to get it!   Along with a lot of stuff that goes into Vincenzo's recipes.

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• AX

  @axelarroyo3286 · 2 years ago

  Dolmio fans are punching walls right now Vincenzo

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• JA

  @jasatx2024 · 2 years ago

  Here in the US, there is an obsessive and unhealthy practice to add excessive quantities of sugar to processed food by the food industry. The tomatoes sauces sold  in the stores is the perfect example. At least RAO’s is a decent brand here.

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• AS

  @ashan_channel · 2 years ago

  So glad Mutti has become regularly available in my local stores. Tried it for the first time a few years back, and haven't wanted to go to anything else. It's super tasty!

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• BE

  @berelinde · 2 years ago

  Tomato sauce doesn't have to take all day. If I'm in a hurry,  I squash up a can of whole tomatoes, pour it over a little warmed extra virgin olive oil and season with basil,  salt and maybe a pinch of crushed pepper. Sometimes, I start with some onion, but usually it's a quick summer dish that doesn't heat up the kitchen so I keep it simple.

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• MA

  @mattplumridge8217 · 2 years ago

  I am sooo lucky that we live within a kilometre of an Italian Restaurant, Italian delicatessen, and Italian cafe. All owned by the same guy. And we are in the UK, in a sleepy village area 30 miles outside London. It’s Italian heaven for me! Should should come and visit and rate it Vincenzo!!

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• RA

  @RaymondHng · 2 years ago

  One of corn starch's primary uses is as a thickener for sauces, soups, gravies, and desserts. When mixed with a liquid and heated, corn starch forms a gel-like consistency, which helps to thicken the mixture. It's especially useful for thickening sauces without adding flavor or cloudiness.

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• NO

  @NoName-ds5uq · 2 years ago

  I prefer making from scratch, but sometimes… great advice Vincenzo, thanks!

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• ER

  @erwintimmerman6466 · 2 years ago

  I used canned sauces in the past, but after your videos I have never done that again. It's amazing how easy it is to make these sauces yourself. You've made me into a convert for traditional Italian fresh sauce. Even more important: all of my family loves it! Thank you for all your efforts!

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• SI

  @Simon0103 · 2 years ago

  Ever since i got really into cooking ive been persistent with almost always buying mutti for my sauces, great quality and good price. Never really been disappointed by any of their products.

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• PS

  @PsychedelicLaundromat · 2 years ago

  You want something to review next? Review brands of Mozzarella cheese. Besides everything else you reviewed, that’s something that I see most people buy from the store in bulks.

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