Giorgio Locatelli

Yeah, and your tomato sauce is...

it depends where I am obviously when we are in Puglia when we are in Italy obviously it would be like the tomato I get from the garden I just cook them like in this time of the year in this season I would use cuore di bue I wouldn't even cook it I would just dice them season them

basil oil and just put it on the pasta and then just let them as you're going and then you add a little bit of your boiling water of the spaghetti as it goes and then your spaghetti in it and that's it just we don't even make a sauce with onion or garlic no no no just roll like that like a salad yeah and then you serve by the time you serve it is warm and it's nice and you get that bit you can put some olives or some anchovies in it or something like that delicious do you add any sugar

Okay, sugar is a big thing.

No, you shouldn't.

People also say, oh, you put sugar to get rid of the acidity.

No, it doesn't work like that.

It doesn't get rid of the acidity.

It just becomes sweet.

Don't get rid of the acidity.

It's the same.

It depends as well if you're making a tomato sauce straight from tomato, from fresh tomato.

That's what you use in mutti.

Yeah.

I like that.

I think it's really delicious.

She's American, is she?

The quality of the tomato sauce is always based on the quality of the tomato that you get and the freshness.

No.

Okay.