Originally Posted by gypsy2727
In Naples it's Salsa alle Vongole (Clam sauce ),in Genoa it's Pesto or (Salsa Verde ) in southern Italy it's Tomato Sauce or (Salsa di Pomodoro). Wherever you may travel in Italy, sauce is the crowning touch to pasta --the touch which transforms a plain flour and egg mixture into an elegant entree. Tomato Sauce is a 'Mother Sauce' which means it can be transformed from it's basic into well...Salsa di Carni Pomodoro ( Tomato Meat Sauce) Rose Sauce ( Tomato Cream) Vodka Sauce (Tomato with cream and Pancetta finished with Vodka ), Tomato Coulis, or you can finish braised meat dishes such as stew, and other derivatives
It is Tomato Sauce and yes it is cooked ...everyone has their own version in my experiance , and their own favourite Tomatoes canned or fresh....Chef's everywhere have chewed the fat on that one!
I hope this was helpfull Siduri
But that wasn't exactly my question. I'm not speaking as a chef but just as a person who's been living in Italy for (way too many!) years. I'm not familiar with the terms used in English
for Italian dishes any more.
In Italian, "pomodoro sauce" (sugo di pomodoro) is a very generic name. It just means tomato sauce. But the original question was framed in such a way that it would seem like it's a specific term for a specific kind
of tomato sauce in English. In fact sugo di pomodoro can simply refer to the juice that settles when you've cut open tomatoes - because it also means juice. "Salsa di pomodoro" often is used for an ingredient - a sort of tomato reduction, some people even use it to refer to tomato paste. Since most everyday pasta has a tomato sauce, it doesn't say much.
In Italian, Pesto would not be equated generally with "salsa verde" which, while it simply means "green sauce" and could be used to refer to pesto, I've only heard the term is used for a specific sauce made with parsley and generally used on boiled meat. And you can have pesto that is not green at all (pesto di noci). But fair enough if in the US it's become a culinary term with a different meaning. We say french dressing, and it has nothing to do with what is put on salad in france. Who cares in the end, as long as we know what we're talking about.
"Salsa di carni pomodoro" is not Italian - it would sort of mean tomato meats sauce! You might call it sugo di carne, ragu alla carne, sugo di pomodoro con carne - you wouldn't say "carni" unless it used more than one kind of meat, and you wouldn't ever say "carni pomodoro" which doesn't make sense grammatically.
I'm not being snobby here, but just want to point out that the terms used in the States or other English-speaking countries are not the same or simply literal translations of what is used in Italy. Take "shrimp scampi" which is a pretty common term for a particular shrimp dish. In Italian it means "shrimp shrimp" - and makes no sense. But it doesn't matter if we use it in English because everyone knows what we're talking about. Or take that dish that became very popular in the 70s, "pasta primavera" - it's a very un-italian dish, you would never have encountered it here, at least in those days, and used an italian term for something un-italian.
Now that terms in Italian are becoming popular in English because Italy has become trendy, and new italian words are being used which I never heard in English before and with a specific meaning, which is not always the Italian meaning because they're being invented in English-speaking countries. I was just wondering specifically what HomeMadeCook meant by "pomodoro sauce". I thought it might have referred to a specific sauce that has recently become popular in the states. If HMC meant simply tomato sauce, I doubt she(he?) would have said pomodoro sauce, but maybe not, maybe now everyone calls "tomato sauce" "pomodoro sauce."
I wasn't asking what it meant but what the poster
specifically meant by it - if it was intended to refer to a specific kind of sauce.
The reason I asked that is that if it's a specific kind of sauce, then maybe the vinegar is essential to it. It also might be a raw sauce, which would make it very different with the same ingredients. I've never encountered a tomato sauce with vinegar in it, and to answer the original question I wanted to know just what was that particular person meant by "pomodoro sauce".
I still would love to know if HMC 's recipe called for cooking it or not.
Ok, sorry, I guess I have too much time on my hands! (Or, more truthfully, I have way too much to do that I don't feel like doing!)Edited by siduri - 4/18/10 at 12:22am