I do respect passionate chefs who work hard to creates unique mouthawatering dishes. Michelin star chefs are supposed to tak food to the next level but this video clearly states that not all Michelin star chefs know what they are doing. A chef must be good at bringing the best flavours out from fresh top quality ingredients. Marco P and Gordon are great at destroying Italian flavours. Here is My Italian tomato sauce video and I recommend you to watch it kzfaq.info/get/bejne/jrlkrdKb3tvepn0.html

Like many have said, Marco was sponsored by Knorr and featured the stock pods in alot of his older recipes. Vincenzo would have an absolute heart attack if he saw Marco add the stock pods to boiling water to cook pasta to give it flavour in his other videos. Or even better, when him and Gordon Ramsay add olive oil to boiling water to cook pasta so that it doesn't stick. Gordon Ramsay clearly learned that from Marco. Crazy that two Michelin star chefs don't know that when you add oil to water, the oil sits on the top of the water which would negate the effect of preventing the pasta to stick. You know what would help pasta not stick? Lots of water and stiring it.

Since retiring he has taken a humble laid back approach to food and says numerous times on this channel that it’s for home cooks… meaning some of those who opted use these things . So he’s not patronizing home cooks who do things their way and with short cuts… why you ask? He’s a super professional and spent years being a hard a$$ about food. Only in the end to realize, all that matters is that YOU enjoy what YOU make. Myself I love garlic and will eat it by itself so I go hard on garlic. Most home cooks use stock like this and THATS THE WHOLE POINT OF HIS CHANNEL!!! It’s not pretentious and about being perfectly in line with how he cooked for years. By the way you said basil wrong…. See how that works….. to each their own. It’s unreal to me how self righteous cooks can be… as Marco once was. Now a humble man who’s cooking for the stay at home moms. Some of which with very little stuff to work with. Get over yourself. Edit: you should also be aware that tomatoes are not native to Italy and only came there from the Americas. The way people cook tomatoes varied wildly before ever making its way to Italy from the Americas. Not everyone gives a crap if it’s garlic powder, paste, minced jar, or fresh in their tomato sauce. Some people don’t cook with garlic enough to warrant buying the little bag of 5 as all of it will go bad before they use it again and then it’s just throwing away money. You act like people don’t grasp that “fresh is better” but economic and preference to products are unique to each and every person. Honestly food has never been set in stone and I don’t expect another person to eat their food the way I do… I HATE AL DENTE pasta. Absolutely cannot stand it. It needs to be soft for my liking. Is that standard? No… but I don’t give a crap about standard. It’s about my own texture preferences. 🙄

I understand the criticism against him in this video but in my eyes he is the best chef of our time. This is a paid ad pretty much.

If you check an Australia Masterchef cooking class for his sauce with cherry tomatoes and Passata it is simple and delicious, totally different. This one was created for sponsorship.

Marco is not the best reference for traditional Italian cousine. But he is also the first chef that returned his Michelin stars and questioned the star system saying: Why should a tyre making company rate my kitchen? For that he has my huge respect and after he gave away his Michelin stars he focused on simple home cooking and anything he has done from then onwards was just incredible. That Knorr period was horrible though, I have to admit :(

German here living in Florida. Self taught home cook. I make amazing Italian food. Part of it thanks to my dear Vincenzo.

I'm Sicilian and I've worked in Abruzzo for more than a year now. I don't think foreigners can fully appreciate how angry and appalled Vincenzo sounded when he shouted "MA CHE CAZZO DICI?"

Hi, Vincenzo! Nonna's team 💯 ❤ Delicious, comforting food that feeds the soul as well as the body. The power of Nonna's food - the beautiful taste, aroma, and even the look of it - stirs our hearts and memories for a lifetime. I love your passion! Buona giornata!

Marco p. White is a king of cooking. He gave his stars away for making back normal food

vincenzo you are the best. my grandma is agreeing with you. she is cooking the old real way, not the fancy ways, and thats the magic behind every good cook! cheer from Macedonia, we love Italy much!

Your opening speech was spot on, I felt that and I see it the same way; comfort food needs to stay and Michelin star food is nothing but a luxury

Back in the day, Marco Pierre White used to sponsor Knorr products such as stock pots and stock cubes on the television. You’ve gotta realise this Vincenzo.

Bravo Vincenzo! I was having a bad day until I watched your wonderful video. You made me happy. You made me smile. You are for sure a great chef.

I know what you mean. I'm sure michelline star food is nice and all but, for me, I'll never forget the fussili pasta with meat sauce my father made. Now it wasnt really a traditional italian meat sauce probably. I'm from Slovenia, and I think it was just a meat sauce my father came up with, but he allways made it with love for our family, and for me it will allways be the best food ever:)

love these videos keep mit up. Laugh my but off at every time.

😅😅😅I just love watching these videos. Keep 'em coming! 😂😂😂

I agree with what you said in the opening. A nice restaurant is certainly a nice experience, but a home cooked meal with family is always the best.

Tomato sauce is one of the five mother sauces in French cooking. It's not necessarily the same as Italian tomato sauce. Thyme and bay leaves are part of the standard sachet d'epice used in a lot of French cooking. Also, I'm pretty sure the stock flavoring was a sponsored product. At least i hope that's the case.

Vincenzo, I started making my own fettuccine in the pasta maker my mom got me after your video on fettuccine Alfredo. For Italian cuisine education and tips for my cooking at home, your channel is the only place! 🙏🏻 thank you my friend, it is a gift 🫶🏻

The passionate defence of your entire lineage every time Marco talks about stock pot had me cry laghing as always.Truely the mark of someone who cares

Hah, just smashed it. busting myths. Chef Vincenzo, I like your style, your comments, your reactions, the valuable tips about Italian cuisine, how to do it the right way. I'm a real fan of yours. Keep it up. Respect!

One of my favorite childhood memories is sauce bubbling all day on a sunday and dipping bread in to taste the wonderful flavors while we waited for the delicious meal later in the day. That man's recipe is a travesty.

You’re awesome Vincenzo. Keep sharing. Love your videos and recipes shared

Vincenzo. Marco’s mother is Italian. Grew up in poverty and watched his mother compromise with the ingredients she had.

That italian passion!!! 🙌 Best thing, you are right. I made your bolognese sauce once and it was the best pasta sauce i ever had. How the hell do those chefs get away with this. It's from an old video and am glad people like Vincenzo learn us to cook for real these days and not like a star chef from the past 👍

I made this from the masterchef video with cherry tomatoes. I love the bayleaf and thyme in the sauce. I did decide I didn't want to use a stock though so I adjusted flavors with salt, pepper and basil. Turned out pretty delicious to me. Sweetness from the cherry tomatoes helps to bring it together. You reaction to this recipe is over the top imo.

Love the video

Maybe wrong in your eyes, but this is sponsorship / partnership he made with Knorr after he handed his Michelin stars back and left the restaurant business. He was one of the first big chefs on KZfaq to help people to cook better everyday. Food is also like art. It’s evolves and adapt to different regions and what ingredients taste good locally. Food is also incredibly subjective, and I think Italians have a tendency to be a bit too arrogant about their traditions, thinking their way is the ONLY way. I would be a little more respectful to one of the greatest chefs of all time.

You are absolutely spot on by saying you forgot what you ate two days after going to a Michelin star restaurant. I went to Hof Van Cleve, a three star restaurant, like 15 years ago. Only thing I remembered two days later was that it was great. That’s all. Well, not all. I rembered that it cost me €500.

You tell him, Vincenzo! Sofrito! Sofrito! Sofrito! And i like to put a little red wine in my tomato sauces. Love your channel!❤

LOVE your vids my friend,... please keep it up!... I love the pause and rection,.. I actually laugh out loud.... "cook for 15-20 minutes'!!! Oh that was funny,.. even I can scoff at that. Hee hee!!!

Yes Chef Vincenzo... this is a more French style take on a classic Simple Italian Tomato Sauce... which is a very popular way to prepare it in his country... very similar to what they teach in classical French cooking classes in culinary school ... and Marco is famous for using bouillon cubes for seasoning.. he popularized the technique of using bouillon cubes to season steaks... not what we grew up with in our families 😊💙

Knorr stock pots are freakin amazing and wonderful. Too bad they stopped selling them during Covid here in Dallas. Amazon has them sometimes

I love your reaction😂

My favorite tomato sauce, which I must call "Erik's tomato sauce," consists of quality, canned, peeled tomatoes (because the fresh tomatoes in the store are usually awful), garlic, and oregano. I don't cook it for a long time, because I like the fresher taste of the tomatoes.

I'm sitting here in Dasa, watching your reaction video, and I'm afraid the neighbors might hear it and come over and smash my laptop. The nice thing is that they'd invite me over to their house and show me how it's done...then feed me until I burst! 😃🍝 Now, if I could just figure out how to get these Calabrian peppers to the US, I'll try making some Nduja...soo good.

My Italian cooking has improved massively by starting to follow the traditional recipes. And Vincenzo's channel is a big help in doing things the right way. These recipes pass through generations for a reason. It's usually ego getting in the way, where chefs or home cooks kill a recipe by adding a personal touch. I recommend it to any cook: learn how to master the originals first before you add personal touches. You need to understand first why the recipe is like it is.

Havent heard Marco ever say in the video it's an authentic italian sauce. He just said you can use it with everything. For the other stuff, I agree.. garlic paste and knorr cube..not what I would expect a Michellin cheff to be using

THIS is the reason I trust authentic Italian chefs making Italian food. Same with Greeks. They know how to do it - no substitutions please!!!!

Thanks to you I have developed keen interest in italian cooking. I am getting fresh basil for pesto, Mancini pasta etc. kudos to your efforts

Well done once more time Vincenzo!

🤣🤣🤣 I love you Vincenzo!! Your reactions are the best!! Thank you for teaching me!

I have a lot of respect for talented chefs who work very hard to create amazing unique plates. When you are a michelin star chef (like Marco Pierre White) you are supposed to be a master at putting together ingredients in order to get unique and mouthwatering flavours so your clients can have an unforgettable culinary experience. This video clearly states that you can't trust all Michelin star chefs. I strongly believe you should get the best flavours out of fresh ingredients so keep it simple and you never go wrong. Here is my video on how I make my Italian Tomato Sauce kzfaq.info/get/bejne/jrlkrdKb3tvepn0.htmlsi=KVnLeFH-_ffoYLv9

I love watching your videos❤ my son is visiting Giulianova today! I'm in North Carolina. So I'm watching you and making pasta al Limone 😊

Marco stopped caring and he went simple no fuzz, I respect him for that.

Three words… Respect the tradition! By that I mean the actual tradition of the food, not Michelin “rockstar” made up tradition.

Love the reacting video vincenzo love your content your a amazing KZfaqr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo

I’m Team Vincenzo🇮🇹 all the way! Authentic Italian food, fresh ingredients and flavors, honoring the wisdom and tradition of his ancestors.

Great video!

Nothing to worry about Vincenzo. When I want to learn Italian cuisine I certainly don’t look to an English guy, I’m gonna look to people from Italy 🇮🇹

I think it would be fun to make the recipe after him and comment on it, in your delicious style!

“I can cut it (onion) with my fingers right over the pot” 😂😂😂 Vincenzo ❤🇮🇹

Vincenzo! I love your videos and im cooking every one of your pasta recipes for my family! You should gather all of your friends and Nonas and make a video on your guide to Italian cooking! Gordon is too fast so I dont really understand him! 😂

I remember when one serbian chef called chicken stock “seasoning for uncreative people”! 😂

Hey Vinny!! I have been a Chef for 20 years. I respect Chef Marco. Put up or shut up. He would mop the floor with you.

Yes... he *does* need to go directly to jail-! (Bay leaf-?? Powdered chicken stock-?? Thyme-??) I don't know how he missed the *chocolate sauce*-!! What a disaster.

Hahaha, my favorite happy hour watch, very good !!!!!! Aloha

You know that stock pot broke Vincenzo's heart when he reflexively cursed in Italian.

I'm eating a delicious late-night tomato bruschetta while I watch Vincenzo roast Marco Pierre White, the sweet tomato juice running down my arm. This is living.

Vincenzo, I love your passion for Italian Food!

Vincenzo is ready to throw hands in this video

A debate between Vincenzo and Chef Marco would be an amazing thing. Two very strong and persuasive people.

I‘m 100% sure that Marco Pierre White is perfectly able to cook traditional Italian dishes. All the sponsored content should not be counted into weighing up if he is a great cook or is able to do a purist Italian recipe. And in the end he can do whatever he wants he is some kind of enabler for so much of the culinary change in the last 40 years, I think he deserves some slack here.

Thank you for showing us the right path, Vincenzo! ❤

Hahaha... you cracked me up.. So funny. I love how you sneak in the occasional swearing, in Italian.. che cazzo fai!!!??? It's so true.. You are spot on....

This intro is great man. Much love from the U.S.

I use chicken stock and it turns delicious.

I don't listen to these people anymore, I listen to you Vincenzo! I really hope you're going to publish a recipe book.

It's quick and delicious... FOR YOU (Marco). LOL that's the best line in this video.

This is my favorite reaction video

This is a sponsored video for knorr, but it madness to think you cannot add or takeaway something from a classic dish, it doesn’t matter! I’m sure marco knows the classic ways but maybe prefers his way. Probably people now realise that and your views are representative to that. I use worcestershire sauce in my bolognese It tastes better! I know the classic way but who cares

First of all Marco has returned his michelin stars so he doesn't claim to be a 3 michelin star chef anymore and has repeatedly stated he is a homecook now so I don't know why people are always whinging about him being a michelin star chef. Second, he is clearly doing a recipe under Knorr's advert, obviously he has to involve Knorr's product in the cooking 🤷‍♂. Why are you so mad over this? I like many of your videos but in this, you are clearly being over the top with your reaction and it's annoying.

I just watched this video a few days ago and I was saying to myself "I wonder when vincenzo is going to react to it". And now, here we are.

Marco's mother was Italian and he is the youngest Michelin starred chef in history. On top of that, this was for sponsorship. Sorry Vincenzo, you are just wrong on this one. On top of that, most of what you call "tradition" is less than 100 years old. Even your beloved carbonara didn't exist until after WWII- and the FIRST recipe for it appeared in an AMERICAN cookbook. Many of the FIRST recipes by ITALIANS for it contained cream. It would do you some good to actually understand what is a tradition in Italy and what isn't - because often you have it completely historically wrong, I am sorry to say. It would be good for you to remember that people in glass houses shouldn't throw stones at better chefs than them :)

You have done many of these reacts, wouldn't it be great content to actually follow their recipes and see how the end result tastes? It would greatly enhance the quality of these videos

Great video! :)) you are funny 😂

MPW has tv adverts sponsoring stock cubes so he was going to put them in wasn't he?!?

This review was a swing and a miss. Marco is a legend, and was sponsored for a while by Knorr, but also was finding practical ways for people that can't afford all high end ingredients and still cook good food at home. You don't like Marco for personal reasons, and it is very evident.

Great job Vincenzo 👏👏👏

I know many here won't get this, but I was watching a video by Chadi right before this one and he is VERY soft-spoken. I had to turn the volume way down because of how passionate Vincenzo is! I love it!

Vincenzo, I will be in Riva Del Garda in 14 days, we go back to Italy every year. I love your videos.

Vincenzo's plate❌ Vincenzo's palate✔️

Well said Vincenzo. Take care from Montreal Canada

Hahahah 😂 this video is funny and cool 👍

Omg! The second he said Chicken stock, my first thought was, "SIC 'EM Vincenzo"! 😂

I love the passion you have for your cuisine Vincenzo and I love many of your recipes. I'm a chef in training but unfortunately I haven't yet worked in a fresh cooking restaurant yet where they make everything themselves, in the future i certainly want to. I have been learning to cook at home since I started 6th form about 4 years ago (finished 2 years ago) and your channel has been by far the most important part of my development in regards to Italian cuisine. I'm sure most people agree that using stock in this sauce is totally unnecessary and arguably bad but it was done for sponsorship purposes as others have pointed out. Regarding the thyme and bayleaf, While it is a bit odd for an Italian tomato sauce, it would be completely normal for a french tomato sauce. If i make tomato sauce I almost always use basil and unless it's for pasta I often use rosemary because it's my favourite herb, I also love garlic so that most certainly gets used. Ignoring the stock issue, the only change I would make to the sauce is the addition of celery and carrot, I don't have an issue with the thyme and bay leaf providing they don't incorrectly claim it's traditional. To digress, thank you for the wonderful videos you make, they're so informative and entertaining and I have learnt a great deal from you.

I recognise the chicken stock, Marco was in an ad promoting it years ago!

Haha , nice one Vins. Pierre got his comeuppance!!! 😂

I'm having foodgasm here with just simple cherry tomato pasta. 250g rigatoni, 250g cherry tomatoes, one clove of minced garlic, parmesan, white wine, fresh basil and pepper, ofc salt to taste, but I'm usually just fine with pasta water when I combine the dish. Just start cooking tomatoes in extra virgin olive oil about 5 min before pasta is done, it doesn't matter if you do it bit early, and just before pasta is done add garlic, and right after wine, reduce, and some pasta water along with the pasta. Toss to emulsify, add rest of the ingredients, and toss again. You could also skip the wine if you don't have it, and dash of balsamic vinegar is actually pretty nice flavor enhancer.

Vince you are our own star chef! 🌟 ❤from South Africa 🇿🇦

You rock Vincenzo. My style.

I just love the thumbnail picture lol 😂 😂 😂

Spot am a chef/cook and I cook for comfort/family. Thats where the love comes in!

@vincenzosplate ethan chlebowski did a garlic video and jarred garlic was worst because of the brine, tube garlic was next because of flavor retention, and then was granulated because of the drying and rehydrating, then the best was fresh garlic because it keeps that sting and flavor. good video =D

You‘re the best 😂

So I started to watch this video expecting to laugh at your reactions Vincenzo. But as I watched I realised that instead of laughing its necessary to cry. I can totally understand your disbelief with how he made his sauce. I’m not a chef but I’ve never made a tomato sauce in 15 - 20 minutes. After this video I need to laugh so i need to see again the video of you and Johnny reviewing Joshua’s pizza

@vincenzosplate I would love to see you follow one of these recipes exactly as they do it so you can taste test it afterwards. Would make for a great video! Im sure most would taste exactly as you think it would but cant help but wonder if any of them would suprise you.

IDC if it's not authentic, i'm adding garlic to ALL my italian recipes, idgaf if that offends Italians.

I've never clicked so fast - haven't watched yet, but I'm ready for it