Food: didn't know Italians were so picky about their carbonara!

[pinger]

Which pasta shapes taste the best?

 

[Esprit]

Barilla's production is not the same all over the world: pasta made in Italy is good, unfortunately pasta made abroad has worse quality wheat than Italy

Source?

 

[recycle]

Source?

Source from official website:
https://www.barilla.com/en-us/help/business-or-company-related-questions/where-is-barilla-pasta-made

The pricetag of Barilla pasta made in USA is half that of a Rummo, De Cecco or Molisana and the quality is really bad. Barilla was sued for that:
https://eu.usatoday.com/story/money...lla-lawsuit-pasta-not-made-italy/10544234002/

They also produce in France, Germany, Turkey, Mexico, Russia... info here:
https://www.hapag-lloyd.com/en/comp...aly-for-the-world---a-profile-of-barilla.html

 

[Esprit]

I don't work for Barilla and Barilla is my last choice (I make fresh pasta at home...) but the link on the complaint does not concern the quality of the product but rather misleading advertising...

 

[recycle]

I don't work for Barilla and Barilla is my last choice (I make fresh pasta at home...) but the link on the complaint does not concern the quality of the product but rather misleading advertising...

Respect for your homemade pasta.
I'm Italian living in the US: I can testify that Barilla pasta in the US is bad, totally different from the Italian one. Good Italian pasta in the states (and all over the world) is De Cecco, Rummo, Molsana, with a price around $3.50 /1Lbs. Looking for the absolute best, I can find Felicetti here ($12 / 1lbs), yes: it is really expensive.

 

[cavedriver]

Source from official website:
https://www.barilla.com/en-us/help/business-or-company-related-questions/where-is-barilla-pasta-made

The pricetag of Barilla pasta made in USA is half that of a Rummo, De Cecco or Molisana and the quality is really bad. Barilla was sued for that:
https://eu.usatoday.com/story/money...lla-lawsuit-pasta-not-made-italy/10544234002/

They also produce in France, Germany, Turkey, Mexico, Russia... info here:
https://www.hapag-lloyd.com/en/comp...aly-for-the-world---a-profile-of-barilla.html

Wow, that's pathetic. Even the local Safeway grocery store house brand "premium" pasta is made in Italy. I haven't seen Felicetti in any of the import stores around DC - I will have to be on the lookout for it now.

 

[Mikig]

classic Italian dishes are based on simple combinations, few ingredients, few spices, we have always had quality raw materials and a lot of genius.

When I watch videos from around the world on Italian dishes I usually notice some classic setup errors;
- use a multitude of ingredients in the preparation compared to classic recipes
- add spices and flavours, which are often not used
- use packaged products that we normally make at home
- complicate conceptually very simple dishes
- use unexpected fats: northern dishes tend to require butter those from the south oil
- incorporate non-Italian ingredients into recipes... I remember a famous chef who on TV added chorizo to a dish he said was Italian,

 

[Digby]

incorporate non-Italian ingredients into recipes... I remember a famous chef who on TV added chorizo to a dish he said was Italian,

Jamie Oliver?