Gambero Rosso did a taste test on 39 samples of spaghetti bought in supermarkets in Rome.
The blind tasting test was conducted by Maria Antonia Argenio, head of quality control at the Campania-based Graziano pasta factory in Monocalzati (AV), and two chefs, Giulia Mauro (Passepartout restaurant, Rome) and Jones Bargoni, assisted by two people from the Gambero Rosso editorial staff: Mara Nocilla and Eugenio Marini.
The cooking took place in unsalted water, respecting the timing indicated on the packaging, and the tasting was also done without salt and oil. As this was a tasting test, the tasters took into account evaluation criteria such as appearance, flavour, aromatic profile and consistency.
The only drawback: couldn’t the list of the 39 samples taken into consideration be published?
