Originally Posted by Warfish
My wife was recently in Italy.
She brough home some pasta sause (red) and some dry pasta.
It was so much better than red sauce and pasta here, I can't quite believe it.
Like, they weren't even the same food as what we eat here.
I know an Italian restauranteur who like the dry pasta from Delverde, he says it uses the water from the village he grew up in and has the best flavor. Blows away any Barilla.