I saw this in the grocery and while I know it's not authentic italian it's still made in italy.

I saw this in the grocery and while I know it's not authentic italian it's still made in italy. do italians actually eat italian american stuff like this, or is this sort of thing solely for the export market?

also, why the frick is captcha making me wait 300sec?

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  1. 4 weeks ago
    Anonymous

    I'm Portuguese and eat the stuff all the time no matter what country i'm visiting.

    • 4 weeks ago
      Anonymous

      interesting, ever heard of the italians eating it? every time I do a search on the subject I just get a million moronic momblog articles with shit like "Did You Know Alfredo Sauce Isn't Actually Italian?"

  2. 4 weeks ago
    Anonymous

    Why would anyone buy this? Alfredo sauce has three ingredients and takes less time to make than it takes to cook the pasta that goes in it.

    • 4 weeks ago
      Anonymous

      >Alfredo sauce has three ingredients
      this sauce probably has 30

      • 4 weeks ago
        Anonymous

        And parmesan, butter and cream ain't one of them

        • 4 weeks ago
          Anonymous

          If Google is to be believed, they are all actual ingredients in that product. It doesn't look all that bad, truth be told. I'll stick with using cream, butter and Parm, but in a pinch I'd at least try it to see what it's like.

          • 4 weeks ago
            Anonymous

            >they are all actual ingredients in that product
            I can guarantee you that parmesan is either 1.8% or less, that's the absolute maximum they usually use in these sauces and butter is 2% or less just to put it as #3 on the ingredient list. you always have to assume the worst with these industry products. My guess is something like 70% water, 22% heavy cream.

            The fact that they are not required to disclose the % of the main ingredients like in the EU is downright criminal. It's the main reason why the quality of products produced for the american market is so incredibly low.

            • 4 weeks ago
              Anonymous

              Ingredients for a real Alfredo sauce:

              60% Parmigiano
              40% Butter

            • 4 weeks ago
              Anonymous

              Makes me curious as to the maximum percentage of parmigiano in products like this. Maximum I've seen is 7% but that was a very costly jar.

              >no percentages in EU
              What the frick, man.

              • 4 weeks ago
                Anonymous

                Oops, meant America, reading comprehension curse.

    • 4 weeks ago
      Anonymous

      >Why would anyone buy this? Alfredo sauce has three ingredients
      Heavy cream lasts for like a month or two in the fridge. A can of bertolli alfredo sauce lasts for at least a year if not two or more on a shelf.

      • 4 weeks ago
        Anonymous

        >a can
        A jar
        frick me

    • 4 weeks ago
      Anonymous

      Most Americans can't make real Alfredo sauce and are too stubborn to learn so buying the jar saves a LOT of work in their minds

  3. 4 weeks ago
    Anonymous

    Why do you need validation from some unknown dago fricks for the jar of pasta you use

    • 4 weeks ago
      Anonymous

      I dont need validation, I'm just curious if they eat alfredo sauce since it would be kinda weird if they made it there but didn't eat it themselves

    • 4 weeks ago
      Anonymous

      The ignorance is tragic when mid 2-digit IQ slabheads can't even get their slurs accurate.

      • 4 weeks ago
        Anonymous

        dago is for italians. just because you’re uncultured in racism don’t make everyone else’s problem

  4. 4 weeks ago
    Anonymous

    italians are very insecure about their food
    at first glance it looks stupid, but then you look at the rest of the world and you can see why they're willing to murder people trying to change recipes

  5. 4 weeks ago
    Anonymous

    I'm an Italian born, raised, and currently living in Italy.
    I can guarantee you that
    >Bertolli exists here, they sell mostly extra virgin olive oil
    >I've never seen that condiment or any other Alfredo sauce condiment on the shelves here
    >Alfredo is just a generic white sauce, you can make it yourself and you'll probably use better ingredients than that
    >We do eat pasta in white sauce, but usually there's something extra to it, otherwise it's considered boring.
    Maybe the Alfredo is inspired by the Cacio e Pepe, but that's pasta that has been thrown in a wheel of cheese to get cheesy all over, and then liberally sprinkled with pepper, this Alfredo thing looks much milder.

    • 4 weeks ago
      Anonymous

      If Italians were cooking in cheese wheels all this time why didn't we see or hear about it until tik tok happened?

      • 4 weeks ago
        Anonymous

        >why didn't we see or hear about it
        Because you weren't looking at Italian TV. It's not super common, but it's done, and it gets advertised pretty heavily when it's done.
        Let's blame Italian boomers that can't into English, ok?

      • 4 weeks ago
        Anonymous

        >why didn't we see or hear about it until tik tok happened?
        maybe because you're a stupid moron that gets all his information from tiktok? ever think that moron? i'm american and i've known about cacio e pepe for at least a decade.

  6. 4 weeks ago
    Anonymous

    alfredo was literally invented in this restaurant in rome. it's 22€ for a plate.

    other than that i've never seen that specific alfredo sauce being sold in europe because it simply makes no sense, it has to be even worse than store bought hollandaise which is already a travesty. whenever butter is one of the main ingredients you don't even need to bother with store bought sauces because you're not gonna get any real butter. if bertolli added a reasonable amount of butter and real parmesan (not rind leftovers or grana padano) that jar would have to cost over 20 bucks for them to still make a profit so you'll only get trash ingredients as a substitute

    • 4 weeks ago
      Anonymous

      Sauce alfredo is basically just a shittier version of sauce mornay anyway nowadays.
      Also the worst boxed sauce is sauce bechamel. Most of those are just made from the most basic ingredients so you could make them yourself anyways.

  7. 4 weeks ago
    Anonymous

    if you can get pasta sauces from Rustichella d'Abruzzo you should get them instead.

    https://casarustichella.com/en/categoria-prodotto/rustichella-dabruzzo-en/pantry-en-rustichella/sauces-en-rustichella/

    • 4 weeks ago
      Anonymous

      as authentic as it gets for premade sauces. they don't have alfredo tho.

  8. 4 weeks ago
    Anonymous

    So many of these jarred sauces are hit or miss for flavor. I've bought so many and they always taste like ass. If they actually somewhat replicated the taste of the dish I'd totally buy them.

    • 4 weeks ago
      Anonymous

      check the link i posted.

      if you can get pasta sauces from Rustichella d'Abruzzo you should get them instead.

      https://casarustichella.com/en/categoria-prodotto/rustichella-dabruzzo-en/pantry-en-rustichella/sauces-en-rustichella/

      it's the top tier premade sauces. they are worth it. not as good as when you make it yourself obviously but a lot closer than standard supermarket crap

  9. 4 weeks ago
    Anonymous

    300seconds is enough time to cram 300ml of alfredo sauce

  10. 4 weeks ago
    Anonymous

    I don’t know where you’ve been, but Mussolini is dead, and Italy is an African colony, now. They eat KFC and bush meat like most other former first world countries, these days.

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