This brand of sauce sells sour sauce – watch out, here’s the one

In this article we will talk about the delicious tomato sauce, a versatile food used for many recipes. In fact, it is found as a condiment for pasta or rice, on pizzas, in the middle of lasagna, on certain types of meat, vegetables and vegetables, in short… really everywhere. It has certainly often happened to many of you that in the beautiful vinaigrette with tomato sauce you feel too much a hint of acidity, so what to do? If the question were posed to the magnificent grandmother-cooks of Italy, the answers would most likely be summed up in three suggestions: add a pinch of sugar or a teaspoon of milk or cook a potato that has the task ” to absorb » acidity.

But the chefs, however, immediately wrinkled their noses and an example is chef Antonino Cannavacciuolo who, when he saw a competitor make this choice, faked a tragic anxiety attack and chef Bruno Barbieri condemned saying that sugar in the sauce is Satan.
One important thing to say, however, is that home cooking is actually very different from cooking in a restaurant and for this reason all those tricks are allowed at home, such as butter or milk, which for chefs are totally inconceivable.

Clarification between domestic and professional cooking is necessary, because the difference lies in the raw material that can be found. If at home you end up with the peeled tomatoes bought in the supermarket or with the preserves prepared at the end of the summer, the chef can select the most suitable raw material for the objective he wants to achieve. Many chefs prepare their spaghetti tomatoes “ai tre”, “ai quattro” or “ai cinque” and they do so precisely to be able to better calibrate the final taste.

A very famous Italian chef for the preparation of her Puttanesca Ramen used, for example, three different varieties of tomatoes which, in the quantities studied by her, together guarantee the perfect balance between acidity and sweetness: ranging from the sweet datterino to the more acidic the tomato, cherry, then passing through the sapidity of the piccadilly. Today, however, many people say no to sugar in sauce to eliminate acidity, but they only say so because they are modern; our grandmothers, on the other hand, if they noticed a note of acidity, they added a pinch of sugar and always came out of their kitchen with great masterpieces.