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I disagree about tomatoes, you're right that to have a difference in taste of tomato alone you need very good tomatoes, but I was assuming the good taste of all

I disagree about tomatoes, you're right that to have a difference in taste of tomato alone you need very good tomatoes, but I was assuming the good taste of all the ingredients used. Anyway, using fresh tomatoes, especially if small, changes a dish completely because of its texture. About oil it's clear, I think, if not sorry, that that is my experience, and as such should be interpreted. If you have good oil, all is good. I like to use butter, it's not standard but it's used. Of course you need less butter than the same amount of oil you'd use. As for water/salt, you may be right and I will update my comment. I go by eye because I'm accustomed to the right quantities (or I taste the water for salt) so I was going by memory.

fedeb95 4y ago
Again on butter: historically it was used in the north of Italy a lot, especially in the mountains, where oil wasn't available. My father didn't know what oil was when he was a boy. It was used in the center and south of Italy before it spread to everywhere. Today you will almost always find oil used, but I think it's an interesting variation. You can also do a split of oil and butter.
- jaclaz 4y ago
  Roughly the dividing line between use of oil vs. butter (or lard) in traditional regional cuisine was slightly north of Bologna, until relatively recent times (I would say until post 2nd world war). South, oil. North, butter. My grandmother (from Parma) firmly believed that olive oil was to be used uncooked for salads and similar. JFYI: https://www.cittadellolio.it/2017/06/15/olio-cucina-4-secoli-storia/ https://www.cittadellolio.it/2017/06/15/olio-cucina-4-secoli...
maccard 4y ago
> 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
- fedeb95 4y 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)

fedeb95 4y ago

Again on butter: historically it was used in the north of Italy a lot, especially in the mountains, where oil wasn't available. My father didn't know what oil was when he was a boy. It was used in the center and south of Italy before it spread to everywhere. Today you will almost always find oil used, but I think it's an interesting variation. You can also do a split of oil and butter.

jaclaz 4y ago
Roughly the dividing line between use of oil vs. butter (or lard) in traditional regional cuisine was slightly north of Bologna, until relatively recent times (I would say until post 2nd world war). South, oil. North, butter. My grandmother (from Parma) firmly believed that olive oil was to be used uncooked for salads and similar. JFYI: https://www.cittadellolio.it/2017/06/15/olio-cucina-4-secoli-storia/ https://www.cittadellolio.it/2017/06/15/olio-cucina-4-secoli...

maccard 4y ago

> 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

fedeb95 4y 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)