Italian Chef BLIND PASTA SAUCE Taste Test
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- čas přidán 5. 06. 2024
- A pasta sauce makes pasta complete-it’s the soul of pasta. Our Blindfolded Pasta Sauce Taste Test takes your experience to the next level, allowing you to enjoy every bite to the fullest.
When visiting a supermarket or even your local grocer, you’ll often find shelves lined with various tomato pasta sauce options and it can be tricky to decipher which one might be best. Over the years I have tasted quite a few different ones, only to find that a select few are great quality, while others can ruin your meal!
Thanks to endless feedback from my awesome audience, I’m trying something unique today. In some instances, you might think I’m influenced by the brand I am using because Iike anyone, I have preferences. So today, I’m blindfolded and will try selected pasta sauces without knowing what brand I am tasting.
I’ll first smell them, then taste them with a spoon, and finally, try them with pasta. Then, I will tell you which one I like the most and which I like the least.
This turned out to be a pretty awesome experience and was surprising to say the least! It’s a pure experience and the first impression of tasting pasta sauces. I’ve never eaten with a blindfold before, have you?
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to BlindFolded Pasta Sauce Taste Test
0:41 The Pasta Sauces I Will Taste
1:30 Mutti Taste Testing
2:36 Don Antonio Taste Testing
3:53 Leggo's Taste Testing
5:13 Barilla Taste Testing
6:23 Saclà Taste Testing
7:06 Dolmio Taste Testing
8:25 Cucina Matese Taste Testing
9:04 Make your Own Sauce
9:39 Revealing the Ratings
15:13 Giving Second Chances to Barilla and Mutti
16:40 My Final Conclusions
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🎬 #VincenzosPlate is a CZcams channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!). - Zábava
Part of me winders what would have happened if theyd sneaked Vincenzo's own home made sauce into the ones he was tasting, but not tell him until the end, see if he'd have noticed, that would have been quite interesting.
Excactly my thoughts.
I'd be curious
He'd know
I am not a chef, but I do know that home made sauce is always better than store bought! 😂
@@annatian2006yoube Not always true.
Finished watching, Vincenzo's expression when he realised how well he rated Barilla was PRICELESS. Should be made into a meme!
Haha, that moment was truly priceless! 😄 Maybe it'll become a meme sensation!
Barilla’s sauces are much better than their pasta
@@Sluchayniy The bar isn't set so high. 😉
@@FredrikGranlundkayaker the issue is that the bar for pasta is set that low 😂
@@Sluchayniy I agree, their sauces are totally fine. Where I live they recently jacked up the prices from like 2 euros to 3;50 euros, which i think is a really dirty opportunistic price jack, since almost all the other brands stayed the same or only got marginally more expensive. So now the brand got that coorperate greed aftertaste aswell. Still buy them on sale though.
Very interesting how the results change when it's a blind tasting. When he wasn't blindfolded, Vincenzo gave the more expensive/premium sauces higher scores.
His genuin surprise that Barilla sauce won is just a proof that it was not a set up.
Mutti is pretty highly regarded for jarred sauce (I don't know, I've never tried any jarred sauce), so I'm surprised he rated that one so low.
Props to you for actually uploading this despite the results 🤣
It's always better to stay unbiased. And I think a blind test would be the best way to do that.
@@vincenzosplate You should try some popular American ones. I know you cant wait to say how awful they probably are, lol, but some of them HAVE to end up with higher scores than those i would think. Theres some good chunky ones with garlic, onion and mushroom flavors too. Would be interesting
Science! You’re learning that valuable lesson about expectation bias
Vincenzo's surprise was fantastic!
Ahahha I couldn't believe it!
This is the quality content CZcams was invented for
Handcrushing a can of Cento and making it yourself is better than any premade one. Fresh vegetables, nice aroma, but also seasoned exactly how you want it.
So true, but when you're hungry and tired - you need a go to!!
The blindfold taste test really highlights that psychology affects the perception of what you eat.
By taking the bias out, you have focus on what’s there, not what is expected to be there.
It’s also interesting to see Vincenzo try to make meaning out of why he chose Barilla. Maybe it was the memory of his time in London or maybe it was actually better?
Blindfolded and not knowing been what the brands are are the best way. Not even knowing how many there are is better. And of course, putting your own sauce in there is also important.
Brave to do that. Thanks for that.
I got the feeling that he preferred the chunkier sauces while blindfolded, maybe it helped him feel like he knee what he was eating
Agree. It takes the price bias out of the equation
The taste may have been affected by stirring the sauce and also it being room temperature I assume. If they were all warmer with the heat from the pasta Mutti may have tasted better for example. 😉
@@JRyan-dz4fd he also ate them warm and mixed with pasta....
@@JRyan-dz4fd happy first comment on the channel tho 😉
Dolmio clearly in a league of its own there...
Did you expect it to get the lowest rating?
An honest review @@vincenzosplate
@@vincenzosplateis it possible the recipe has changed
Yes but I wasn't expecting the outright "nope, zero."
vito that italian pizza maker uses mutti and it really isnt at the top of taste test for canned tomatoes so he should really consider a change!
None of these super market sauce beat a homemade sauce !
Try keeping a home made sauce outside a freezer for 6 months and doing the test?
Omg 😱 Thank you captain obvious !
@@jamesmansion2572and why would you do that to yourself?
@Tdrgv512 you're welcome capitan useless.
@@Tdrgv512 you're welcome captain useless .
I have a lot of respect for what you've done, you've experienced things without being biased, not many people have this approach, you're someone who's honest in your approach, which makes me love your channel even more.
In America, the Rao’s Marinara sauce is actually not too bad, pretty decent if you can get it on sale. It is pretty popular and available nearly everywhere now
I wish I could find it because many of you guys are suggesting Rao's to me
@@vincenzosplate Ya sorry, it is probably pretty hard to find outside of America. I would recommend the original marinara that they make probably before any of the other versions that they make. Hopefully you can eventually find a jar. Thanks for the videos.
I'm pretty sure I've tried Rao's, I normally get Botticelli.
Rao's is good and Victoria is good too. My favorite is probably Michael's of Brooklyn.
I like this blind test! It's more accurate than ever!
That's why a research doctor always use double blinded randomised control trial as a very reliable test. The blind test filters out others but the true test. Glad that There's still Barilla in my country, other than Leggo and Agnesi. Anyway, I also can't believe that Mutti got 2/10 but it's blind test, it should be accurate.
Absolutely!! I was sitting here 😮 ... (:
new drinking game: watch this video and take a shot every time Vincenzo says 'I make my own sauce'. You should do a follow up where you taste test all the refrigerated sauces from the supermarket (actually while you're at it, you should do a video taste testing all the ready made fresh pastas too, especially the stuffed ones). I would normally make my own sauces as well but if I ever need something in an emergency the ones in the fridge are much better quality than the ones in the jar I find.
Brilliant
Take a shot every time he says taste when referring to smell, we'd all be wasted by now!
As someone who absolutely adores the way Vincenzo pronounces the word "sauce", this is an absolute treat!
Zose?😂
Those were some surprising results. The blindfolded taste tests are so fun to watch👍😊
Blindfolded! Yay! Thank you for doing this!
I love your reactions Vincenzo when you taste the sauce straight up. It’s priceless!
Glad to hear that you enjoyed this video! I hope you stay tuned for more 😊
I finally made pasta sauce from scratch a week ago, and i loved it!! I followed your recipe, and i will never eat store bought pasta sauce again. I am so glad that i have come across your videos!! I love your videos!!
You seem to enjoy a life without garlic.
@@ricklee5845 I love garlic. I do not put garlic in everything.
Love the video vincenzo love your content your a amazing CZcamsr I love watching your videos they are the greatest and the best and the coolest the pasta sauce looks so yummy and delicious
Legend! Way to go, challenging your biases with a blind taste test is absolutely brilliant. The only other thing I'd have liked to have seen in this video is something someone else said below, having your own homemade sauce in the lineup would have been interesting
Bravo! I'm looking forward to seeing more blind tasting! Especially pasta, I feel like it's very hard for me to taste the difference between the cheaper and expensive options!
Yay!!! I’m really looking forward to this!
I hope you enjoy! 😊
@@vincenzosplate I did! And I agree sometimes different batches seem to taste different at times.
Making a tasty tomato sauce is so simple (thanks for your inspirations!) with some basil growing on the balcony. I never was feeling the need to buy tomato sauce in the supermarket.
This was a great idea!
Thank you very much, Vincenzo, for sharing your testing video with us.
I'm so happy this turned out great for you. What brand do you usually use to pair your pasta with?
I don't think most people realize how quick and easy it is to make homemade sauce. I didn't until a few years ago. Americans especially have this notion that it's an all day affair, requiring hours-long simmering. That's only for a ragù. Most other pasta sauces can be made from scratch in the time it takes a pot of water to boil.
Nice intro Vincenzo ! :) Also it was cool to see your friend Dave participating !
Thanks for taking on the suggestions in the comments and trying the blindfolded approach. This gives your statements more credibility.
The look of horror when Vincenzo realized that Barilla is in the top 2 XD
Good to see that you did the blind-tasting of the store-bought sauces as I suggested but you responded to my comment that you know better because you have tasted a lot more sauces. Good to see that you learnt something new from the blind-tasting.
Looks fun and I need to find those pasta sauces in Singapore
I´m glad for this video. From the video i see that not every good brand is tasty that much and sometimes you can actually find good and tasty tomato pasta sauce when you are in a hurry...
This video shows the power of branding, I do suppose! I agree that anything you can make on your own is always superior. Not necessarily just due to taste, because it might not be objectively any better, but because you took the time to do it yourself and know exactly what went in it.
Absolutely! Branding can indeed play a significant role in our perceptions of products. And you're spot on about homemade creations-they come with a special touch of care and satisfaction that store-bought items sometimes lack.
Great video!
Hilarious and educational 😂
And by the way, in this video the non-Italians learned a new Italian word when that guy pronounced “Mutti” the wrong way (he said “Matti”, which means “crazy”) 😉 Even I, being Italian like Vincenzo, when I heard that brand pronounced in that way, had to laugh. 😀
That intro was awesome! Thank you VIncenzo!
Glad you liked it! 😊
I haven't bought a store spaghetti sauce since I started making my own; about 7 years ago. I used Fabio Viviani's recipe and tweaked it to my own taste. I do miss the jars, I like to reuse them so now I tell my friends to save them for me. LOL😂 When I am in a hurry, I buy the Hunts canned sauces, and then I add my own ingredients.
Vincent, I didnt know you were in Australia, thats where I live too! You teach me so much about proper, real Italian food. Thank you so much.
Yes I live in Australia with my loving family. Thank you so much for the warm compliments, it truly means a lot to me. Do you plan on recreating more recipes from the website soon?
Yes I cook your tomato sauce, carbonara, pizza Napolitano and love watching your videos. I have KitchenAid with 3 Italian made attachments for making fresh pasta. Last week I made YOUR lasagna which was highly delicious 😋. So worth making the fresh pasta for this.
Love the video
You inspired me to create my own sauce with home-grown tomatoes, and it is so much better tasting. Easier than I thought, just dropped them in boiling water for a few seconds to peel and then crushed them, seasoned it and cooked it for a while, and it tasted so good.
The sauce I use is Organics Tomato Basil from Safeway. Loved how you kept interjecting to make your own sauce, that it takes 30 minutes! Your story of nostalgia connecting to the taste of the Barilla sauce was a nice touch, but as you pointed out, after long workdays that ended at 1 AM, you used jarred sauce to feed your hunger. Sometimes we want that, too.❤
Cipriani Sansovina Organic Pasta Sauce is the best if you can’t make your own. Although all you need is Passata, water, salt, basil, EVOO and a clove of garlic. Once the sauce is made in 25 minutes, let it cool down completely and portion it out to freeze for the next 3 months or so.
😊ive never used these sauces before, I always make all my own sauces too
Please do more sauces with blindfold (if you can do the USA ones). As someone just getting into Italian cuisine, it will help me make more informed decision.
That was fun…thank you, Chef❣️
Glad you enjoyed it! 👨🍳
Vincenzo,
last time you did the non-blind test I wrote you that you were a little biased by reading the ingredients before tasting, and that a blind test would get you to different results.
You became defensive and scolded me.
Now I'm happy you did the real test. You deserve to like the barilla!
I still think we should read the ingredients before buying our ingredients my friend! Health is important!
@@vincenzosplate true
Growing up I was blessed with being in a family that has supplied many families with food from our garden. Tomatoes to me are simple. Eat from the vine or from our own canning process and all in between. Without tomatoes I don’t think I would have reason to live! 😂😂. Love your channel Sir.
I'm in the Philippines... Mutti whole peeled are the best I can buy here, ( all the other are junk) and use them to make my own sauce, but I use Marcella Hazan’s recipe. It's got the yum factor!
Then fill it with 3 cups of sugar and hotdogs? ;)
The thing is, the way to make a home-made basil sauce is to cook a can of Mutti (the crushed tomatoes) and then throw in some basil leaves. OK, maybe start with a suffrito. But when they try to package it all together, it's not quite the same.
@@CountDankula0 No, I'm not Philippino, I just live here
This should be a whole series... Olive oil, Pesto, Spaghetti etc etc
This was the test the World was waiting for 🙌🏼
Forza Vicenzo
Grazie mille! 🇮🇹 Keep spreading the love for Italian cuisine!! 💪🏼😊
Make you own sauce it's easy and quick and make you own pasta it's also easy but the taste is outstanding.
I but mutti,centeno mostly as there always available, then sometimes I make the trip to the fancy Italian market for the really nice imported stuff
In France we have Barilla, Mutti and Sacla. Mutti and Sacla sauces are really much more expensive per litre than Barilla.
I was really curious about the result. Me and my wife like the Barilla one, but knowing that it is really basic one. Nice to know !
Grazie Vincenzo !
Please do the same for Pesto alla Genovese ;)
This was hilarious!!! 😂
I just received a 7 year old parmigiano reggiano in order to celebrate the 7th birthday of my daughter. Never tasted anything similar and the aromatic taste stays in your mouth for up to 10 minutes. Sensational stuff!
What a wonderful way to celebrate your daughter's 7th birthday! Parmigiano Reggiano is truly a special cheese, known for its rich flavor and complex aroma. Aging it for 7 years must have intensified its taste even more.
Did u ever try Raos jar sauce? Probably not available where u live but here in America I think it’s delicious for a jar sauce.
This was nice one. as a former scientist I prefer blindfold testing 👍
Like to make my own sauce from oven baked cherry tomatoes. And those canned peeled ones are usually ok.
Thanks for this very stunning performance! I too was surprised by the bad rating for M@tti LOL. In the past I often used Barilla sauce with their pasta, because they were rather cheap and available everywhere. But since I became Your cooking student, both of them won't be allowed to enter my kitchen ever again. The difference is simply too big... For my homebrew tomato sauce I mostly use Cirio peeled tomatoes from Apulia, or fresh cherry tomatoes when available, but NEVER from Spain!
As someone from the UK we have a brand from lloyd Grossman who started out on tv as a food critic . His pasta sauces are twice as good as the next best brand I have tried. I would love to see your review on that .I think It is so good, I very rarely make my own.
I too make my own sauce. I go to buy the best of everything and make it fresh when I want it. I rather pay money on quality products to cook than some bought sauces. However in my country, Barilla and Mutti are the most popular brands sold. So I will remember that if I want a Basil Tomato sauce and don't feel like making it, Barilla is the right choice in this case. I wonder if Vincenzo normally hate Barilla. I was also surprised for the worst because Mutti is normally a very good brand.
i used to buy Barilla sauces too when i was 21-22 but i never felt it was good enough... I never buy those anymore, I only make pasta with tomato sauce and basil when I have good tomatoes in the April-October season. I crush them with my own hands, pick basil from my balcony and make the best sauce ever. You can crush the tomatoes once a week and put them in the fridge. It only takes 20-30 minutes to cook. Greetings from Greece.
Hi Vincenzo! I myself am a food enthusiast from Austria enjoying espescially italian cuisine for almost all my life. If this question reaches you: Is it "allowed" to add some dried bayleaf to the stewing process in a Bolognese? I really enjoy you recipies and while not always agreeing with everything I learned a lot from your view on cooking. Appreciate your content and would love to meet you someday in your restaurant. Is there a possibility to enjoy your cuisine in Italy someday?
I really do that, even I know it doesn't belong in there. The reason ..my Grandmother did♡
When I was in college I used to only buy Dolmio sauce for pasta. I didn't know any better :)). I'm glad they stopped selling these in my country, although I'm curious how my taste has evolved in the last 15 years and how I would feel about it today. I usually buy the barilla napoletana sauce, for days when I'm really lazy or in a hurry, just heat it up and add some spicy olive oil and a bit of bacon in it to make it taste better. I was also surprised by MUTTI when I tried it few months ago, I was expecting it to become my new favorite, but I only bought it once, never again. The rest are not available in my country anyway so I'll stick to Barilla if anything :). I want to try La Molisana sauces, because that's the only pasta that I buy, but I feel their sauces are way too expensive to be worth it. Btw, you should've heated the sauces, they test better and with a bit of parmesan on top, you would've added at least 2 extra points to all of them :).
The best tomato sauce is always the homemade one, but it's true that we don't always have the time to prepare it! In such cases we have to go for our favorite jared sauces
From a non- italian, coming from a country where where barilla reigns supreme(we have a brand called zeta, too...and other smaller ones) I guess there is a reason barilla is on every continent in the world. They do the mass-produced thing fairly well!😮😊
Love this video, grazie mille. We use Victoria's when we need a jar of decent sauce.
I've made my own for years from pasatta and tinned tomatoes along with whatever else makes a particular sauce. My marinara was praised by local Italian chefs. Having said that, british uni students proceeded to fix it with a ton of chillies and hit sauce. I never cooked fir them again. Sugocide is a crime 😁
I make my own sauce. I don't make sauce very often because I usually first cook the pasta and then fry it again in clarified garlic butter. Simple,fast, delicious.
Careful friend... this is a garlic free channel!
You should have tried them all with cheese to see what difference that makes. Great video.
I really avoided any of the tomatoes sauces in a jar from the supermarket, since it felt unnatural I just cook some cherry tomatoes and add basil in a pan to make a sauce and put the pasta and that's it.
I definitely agree - homemade is always better, but sometimes when you come home late and still crave for a plate of pasta with some tomato based sauce, I use either frozen homemade sauces or as a last resort, jarred sauces from a brand called LaSelva (➡️ Salsa Pronta). With a little tweaking, this actually becomes quite good 😉
I love the intro Vincenzo! Let's check out the tomato sauces from the supermarket or how we say in the states the grocery stores haha
Which of these supermarket tomato sauces is your favorite? 👨🍳🥫
@@vincenzosplate it's pretty rare that I do supermarket sauces anymore now that I have been cooking so much. Probably lavalle though would be my go-to
I live in Greece so we don't have the same products' variety as Italy. I make my own sauces but as a student I often use ready from the supermarket. Somehow even though I know that barilla may not have the sauces with the best ingredients you can find comparing to other brands, barilla has the tastiest sauces in a supermarket. At least between the choises here in Greece. I wouldn't pick them for their ingredients but their taste somehow is the winner!
I make your recipes, Vincenzo. However!! I have Victoria's in my cabinet right now, just in case. I like their Vodka sauce 1st, and their Tomato Basil sauce 2nd. THANK YOU for always making me chuckle! 🙂
Right again, Chef Vincenzo! You are too kind to some of these sauces! You are the Nick Stellino of CZcams! Bellisimo!
I appreciate it, my friend! Thank you for the warm compliments.
I use Catelli or Prego when I just do not feel like making my own sauce. My own sauce is crushed tomatoes, whole tomatoes, a can of tomato soup from Campbell, and tomato paste. I also add mushrooms and peppers ( Yellow, green, and red). I like my sauce to be thick but with nice-sized chunks, so I can taste all the flavors that are actually in there not 100% blended where you can not taste them if you know what I mean. Yes, I do put onions in the sauce but in my meatballs, and yes I make them very small as Vincenzo had said small meatballs :) if at all. I have been here watching Vincenzo for 4 to 5 years now I love tradition and love to make food that is tradition love you and your Wife Vincenzo :) xxx from me to you and your wife and child :) xxx
Hahaha the effing Barilla :D :D :D
His Italian Zorro cool 😀 i couldnt help my self too joke about it but ...he took it too another level blindfolded zorro is impressive ;-) too
Made some fettuccine last night. For the sauce, I used Mutti Passata with garlic, fresh rosemary and olives. It came out pretty good, I thought. Should have used more olives, though.
Interesting video. i always preferred ragu traditional cause it had more basil in it i wasnt a fan of dolmio. i pref making my own now or if in a pinch and i pick up a jar of sauce ill modify it myself still. but i just go for passata now and addd from there what i fancy.
My favoutite is Mutti. But just tomato sauce, not with basil.
Mutti tomato sauce with San Marzano tomatoes, so yummie.
I used the Barilla and it was excellent!
My beautiful Irish bride of 40 years brags to her friends that she's never served me jarred sauce (and I would never complain but that's a different discussion), and she makes it as good as my mother and grandmother. But honestly, it's not hard - she (or even I) will make a big pot and freeze enough for two months at a time.
When you are born and get your first touch of a good pasta sauce, it will definitely bind you to it. I believe in that.
I have been searching for the best pasta sauce to this day. Thanks again. Always make from fresh tomatoes and basils from our local store. In Finland we have amazing tomatoes really.
Honestly, for a quick & tasty meal you don't even need to make a sofrito. Just use some canned tomatoes and/or passata, extra virgin olive oil, season with salt & pepper, toss w' pasta and pasta water. Add some dried herbs, cheese if you have it, and serve. If you want to take some extra time you can -- but don't have to -- saute diced peppers, onion, or whatever is in the cupboard. Alternatively, just toss some extra virgin olive oil or butter with pasta & a few dried herbs. Refreshing, healthy, quick.
imo the soffrito is quite important. But what you can do to speed it up is blending it. I have a little hand blender with a pulling device that I use to roughly chop up my carrots, onions and celery. The soffrito is so fast to cook anyways and aromatics are actually some of the most important parts of a dish in terms of flavour.
@@TheRealAstro_ Sometimes I don't have ingredients on hand for sofrito & sometimes I just don't have time. Anyway, I was talking about sauce options that are as quick & convenient as jarred.
@@calvinsbnb76 One tip I can give is that you can prep carrot and celery beforehand (cut it up) and freeze it in an ice cube tray (or in a freezer bag, up to you). Then whenever u need it just grab it from your freezer and throw it into the pan. Will stay good for a few months frozen.
Just can't do this for Onion since a lot of the flavour comes from it being cut up fresh. But onion is a shelf stable product so it keeps fresh for a long time.
I do see where you're coming from though but I just want to add that it can be quite easy and quick to add extra flavours through a soffrito
😉
Agreed. You definitely don´t need a sofrito for a good tomato sauce.
Olive oil, roast some garlic, add peeled tomatoes, salt to taste, cook for 3-4 mins, add fresh basil. Done.
@@D12Min👍
I really like Mutti tomatoes (but they are very pricy here, if not the priciest tomatoes from Supermarket), so this result was fairly shocking :D
I tried barilla few times, and it wasn't bad ... but it is so easy to create tomato sauce that is amazing with just few ingredience on hand, so I would bother with such sauce maybe for traveling as you stated.
Great video Vincenzo! :D
Thank you for your feedback! Mutti tomatoes are indeed known for their quality, although they can be a bit pricey in some places. It's interesting to hear about your experience with Barilla sauce-while it may not match homemade sauce, it can be a convenient option, especially when traveling. Thank you for sharing your insights with me. I really appreciate all of this!
Hi Vincenzo, Were the sauces heated when you tasted them? That would make a huge difference.
It was hilarious to see the complete disbelief on his face when Barilla won! And he confirmed it for the second time when the blindfold came off.
I was surprised too!
Vin, actually after I watch your video, I tried Barilla first which then inspired me to make my own since barilla is expensive here and making your own are better and much cheaper here :)
I have a recipe on my website for homemade tomato sauce, let me know if you need it but you can definitely look it up here: www.vincenzosplate.com
I've tried every sauce there is in the US and Rao's is hands down the best!
It used to be. Campbell's bought them a little while back and you can tell they are going cheap on the ingredients now. Sad.
...and that's because it contains garlic! 😊😊
Yes raos only jar sauce I will eat. I retried a lot of the sauces I ate growing up and the taste is gross to me now. They are usually salty and have weird taste.
@@2r0phy What a bummer. But yes, typically Campbells, all you can taste is salt.
I was surprised you didn't taste the molisana and panzani sauces. Out of these two and barilla (which i can find in romania) i like molisana the best, although i mostly make my own sauce if i have time
Thanks for sharing your experience mate! These were the brands available this time. Maybe I will do a part two for this video 😊
Vincenzo, have you ever tried Rao's sauce?
I have never tried it but the ingredients look good
Rao is a great brand in the U.S. it’s the most option for people who try to get closer to authentic. Their pasta is bronze cut, and they also sell sauces.
Rao is my favorite jar sauce, but I agree that it’s best to make your own!
Love your videos Vicenzo. Have you ever tried tomate frito? We cook with this often in Spain 🇪🇸
Not yet my friend! How do you make them? 😊
This guy knows how to rate things on a scale.
i enjoyed this review, I buy the Cucina Matese pasta from coles and it is very good :) I have not tried the pasta sauce yet as I make my own
It's so good! Let me know if you've given it a try! Happy cooking.
Very interesting test, showing unexpected results to You (and me).
Using convinience like these sauces is ok if You had a long day at work or need to save time. Taste it, add some herbs or spices, and here we go, it won't kill You...
But of course, there's nothing better than DIY...!
I tried Mutti after last video and we didn't like it either. We even added soffrito to it, still a weird after taste. Guess, we'll try Barillo basil next. But like you prefer grandma's home made best!
Hi Vincenzo - great test! In my experience store bought pasta sauce is better if you buy one without basil. I think the basil is what can give it a funky taste because it’ not fresh and it covers up the real tomato flavours. The regular Barilla ‘Napoletana’ version is much nicer than the ‘Basil’ version if you add fresh basil to it at home.
You may be right mate! Thanks for sharing which Barilla sauce is your favorite 😊
We should always be aware that the cheaper sauces tend to use more flavour enhancers. It's possible that could skew things.
When on the rare occasion I buy tomato sauce these days I usually buy Pomi or, Mutti Passatta and just season it the way I like it 😂. When I was youbger i loved Classico Fire roasted tomato sauce I am sure Vincenzo would hate it hahahaha
Ah, I hear you! Pomi and Mutti Passata are fantastic options for starting with quality tomatoes and adding your own flair. And hey, no judgment here on the Classico Fire Roasted Tomato Sauce love - everyone's got their nostalgic favorites!