Star chef Giorgio Locatelli reveals the secret of the perfect tomato sauce
Italian food is popular all over the world, and tomato sauce – called "sugo" in Italy – is the base for many dishes. But how do you cook the perfect sauce? The well-known Italian star chef Giorgio Locatelli explained in a recent podcast what really matters during preparation. His advice is aimed at everyone who wants to bring the true taste of Italy into their kitchen.
An important point in Locatelli's instructions is the omission of sugar. Many amateur cooks add a pinch of sugar to the sauce to balance the natural acidity of the tomatoes. For the professional chef, however, this is an absolute "no-go." He clearly emphasizes that sugar has no place in a traditional Italian tomato sauce. According to Locatelli, this distorts the actual taste of the ingredients.
Instead, the star chef explains that the quality of the tomatoes is the most important element. If you use high-quality and ripe tomatoes, the sauce is naturally sweet enough. The right selection of products therefore determines the success of the dish. He advises investing in good ingredients rather than correcting preparation errors with artificial additives.
In addition to the ingredients, time also plays a major role. A good sugo must cook slowly so that the flavors can develop optimally. Patience is often the most important ingredient in Italian cuisine. With his tips, Locatelli wants to show that simple cooking is often best, as long as you respect the basic rules.
In summary, a perfect tomato sauce does not need complicated extras. Those who leave the sugar in the cupboard and instead focus on quality and time can achieve a result like in a restaurant. With these simple but effective tips from the professional, the next Italian evening is sure to be a success.