Bertozzi sauces get big thumbs-down
There was nearly a revolt at The Spokesman-Review reader food panel.
Tasters threatened to leave and some promised not to come back to the next month’s meeting, all over the new Bertozzi Parmasauce.
It seemed like a good idea on the grocery store shelves, but sadly it did not stand up to our taste test. The sauces are actually blends of freshly grated Parmigiano-Reggiano cheese, herbs and other natural ingredients that are mixed with olive oil and water to create a pasta sauce. Italian manufacturer Bertozzi then recommends tossing the sauce with “al dente” pasta.
The first sauce served, Tomato & Ricotta, did not fare well. Overall it was rated one-and-a-half-stars on our five star scale (that’s somewhere between poor and inedible).
“It’s a truly warped try at a tomato-parmesan sauce, I’d guess. Who could possibly approve this for production? Just back away slowly,” said Donald Clegg.
Larry Inman seconded that assessment. “Not a pleasant taste. Pasty, dull and rather stale,” she said.
The 4-ounce packages each make enough sauce for a pound of pasta. They sell for $6.99 in the refrigerated section of some supermarkets. Inman said that was too expensive.
Tasters turned up their noses even more when the second sauce arrived. The Mushroom sauce was pungent and an unfortunate shade of gray, tasters said. It also received one and a half stars from the panel.
“What? Unbelievable – even worse than the first, but I can’t rate it any lower,” Clegg said.
Marilyn Moore said the sauces reminded her of pulverized Kraft Parmesan cheeses. “Cheez Whiz would top this.”
And Andy Hoye continued, “Heavy with grease and a strong mushroom flavor … plus it looks like mud.”
Needless to say, the panel members weren’t looking forward to tasting our final offering, Basil Pesto. Although there was a glimmer of hope, the sauce still ended up with a one-and-a-half star rating.
Andy Hoye agreed: “The only salvation here is the fragrance… but the flavor and consistency are sad disappointments.”
Bertozzi Parmasauce, Tomato & Ricotta
Price: $6.99 per 4-ounce package
Nutrition per serving, as packaged: 55 calories, 3.9 grams fat (2.6 grams saturated, 64 percent fat calories), 3 grams protein, 1.3 grams carbohydrate, 8 milligrams cholesterol, 1.2 grams dietary fiber.
Taste: • 1/2
Value: • 1/2
Comments:
“Tomato basil with floral overtones – a nice surprise, but way too greasy.” – Andy Hoye
“One star says it all.” – Vicki Deschaine
“Very expensive, not worth it.” – Larry Inman
Bertozzi Parmasauce, Mushroom
Price: $6.99 per 4-ounce package
Nutrition per serving, as packaged: 57 calories, 4.1 grams fat (2.8 grams saturated, 65 percent fat calories), 4 grams protein, 1.1 grams carbohydrate, 10 milligrams cholesterol, less than 1 gram dietary fiber, 210 milligrams sodium.
Taste: • 1/2
Value: • 1/2
Comments: “Seriously lacking something, like taste. Is this a C ration? Leftover from World War II? Not priced to sell either; way too expensive.” – Larry Inman
“I know it’s mushroom, but it’s gummy. They’re all disgusting in price and taste.” – Vicki Deschaine
“I did not think it was bad. Its appearance was a very unfortunate gray.” – Marcia Oranen
Bertozzi Parmasauce, Basil Pesto
Price: $6.99 per 4-ounce package
Nutrition per serving, as packaged: 62 calories, 4.9 grams fat (3.2 grams saturated, 71 percent fat calories), 3.3 grams protein, 1.3 grams carbohydrate, 9 milligrams cholesterol, 1 gram dietary fiber, 278 milligrams sodium.
Taste: • 1/2
Value: • 1/2
Comments:
“Pesto-greaso. No.” – Donald Clegg
“No flavor, needs salt. If it was real butter, it might be better; at least I could zero in on that.” – Marilyn Moore
“Too oily, not seasoned well and overpriced.” – Larry Inman