We Asked Italian Grandmothers to Pick the Best Chain Pasta—It Didn’t Go as Planned
Reviewed by Dietitian Katey Davidson, M.Sc.FN, RD, CPT
Key Points
Italian grandmothers, known for their culinary expertise, were asked about their favorite chain-restaurant pasta. Surprisingly, none could name a single dish they truly enjoyed.
Chain-restaurant pastas often fall short due to overcooking and excessive sauce, according to the nonnas.
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As an Italian-American, I was intrigued by the challenge of finding three nonnas who could agree on a single favorite chain-restaurant pasta dish. Italians, after all, love a good debate, and food is often at the center of these discussions. But when it came to chain pasta, these nonnas had strong opinions.
Annette Ferrano, an Italian American grandmother from Toms River, New Jersey, was quick to dismiss Olive Garden, stating that it wasn't truly Italian. Most nonnas agreed that chain restaurants needed to improve their pasta offerings. However, my own Italian grandmother, Patricia Rotondo, had a different view, suggesting that people were too picky.
Even well-known nonnas, like the Internet-famous Nonna Fina, were quick to dismiss chain Italian restaurants. She believed that the key to a good Italian restaurant was simplicity and traditional dishes. Maddie, her granddaughter, echoed this sentiment, emphasizing the importance of a straightforward menu.
The nonnas offered valuable insights into what chain restaurants could do better. One common complaint was overcooked pasta smothered in too much sauce. Elizabeth Williams, a New Orleans-based grandmother and author, preferred al dente pasta with a balanced sauce.
Franz Sidney, a Wyoming-based grandmother with Italian roots, shared a disappointing experience at a well-known Italian chain in the UK. She described salty, overly sauced dishes that lacked the quality and authenticity expected in Italy. Nonna Fina agreed, suggesting that chain restaurants could enhance their authenticity by focusing on simplicity and high-quality ingredients, especially in their tomato-based sauces.
When it comes to ordering pasta at chain restaurants, the nonnas had their preferences. Williams favored lasagna, appreciating the melding of pasta, sauce, and cheese. Angie Caprio, another nonna from New Jersey, grew up on the taste of lasagna, finding comfort in its nostalgic qualities.
My grandmother, Patricia Rotondo, preferred manicotti, a dish she makes with fresh, crepe-like pasta sheets and a ricotta mixture. However, chain versions often use dried manicotti, which can be less forgiving in terms of texture.
Nonna Fina and Ferrano, in contrast, favored fresh and simple pastas at restaurants. Nonna Fina often orders spaghetti Napoletana, a classic dish with a fresh tomato sauce. Ferrano enjoys linguine with clams, taking advantage of fresh seafood options available at restaurants.
Sidney highlighted the potential of small local chains, citing Denver's Cinzetti's as an example. She praised their gnocchi in vodka sauce for its divine taste and well-cooked texture.
In summary, while Italian grandmothers couldn't agree on a favorite chain pasta dish, they unanimously agreed on the reasons for their dissatisfaction: overcooked pasta and heavy sauces. They advocated for simple, well-crafted dishes, such as spaghetti with fresh tomato sauce or garlicky pasta with fresh clams. At chain restaurants, they found lasagna and manicotti to be the most forgiving options, as the pasta's texture played a less critical role.
Despite their endless debates about restaurants, the nonnas unanimously agreed on one thing: homemade pasta is always the best.
