On 9/17/2015 1:23 PM, -hh wrote:
peterN wrote:
PAS wrote:
"PeterN" wrote:
[editing]
But it's not a pasta sauce.

True, but it is a gravy that is red and tomato-based.

Last night I was with two of my Italian friends. I
specifically asked them about gravy on pasta. One of them,
the guy from Venice, winced, ...

Any particular idea why?

FWIW, if memory serves, the Venetian region is more about
seafood & rice, not classical pasta.

He feels sauce should attenuate the flavor of the dish. He and I agree
that too many restaurants try to cover up lack of freshness, with excess
sauce.



...but the other, said some of his other friends call red
pasta sauce, gravy. I had not heard about that before.
The things one learns around here.

Something to keep in mind when color-balancing when a
customer says that its a photo of his mom's gravy ;-)

-hh



--
PeterN