Talk:Marinara sauce

Merge discussion

Huh, what is it with the editors of this page who keep insisting that the other parts of the world have to shut up and accept the US usage of the word 'marinara' only? Could we have an comment which says that in the US its common for Marinara to have no fish and in other parts of the world for fish to be added? —Preceding unsigned comment added by 121.210.88.2 (talk) 01:45, 2 January 2010 (UTC)

It's not the US usage, it's the correct original usage. If you have a sourced reference that states that many people add fish to marinara, then put it in. Take a look at Bolognese, Carbonara, etc. as examples which show how the food originated, and then what it turned into. Bolognese does not have tomatoes in (correctly) but in many, many countries, if you buy a jar of bolognese sauce that is all you will get. Thedarxide (talk) 09:02, 2 January 2010 (UTC)

Yes, but the purpose of Wikipedia should be to reflect how things ARE, not how we think they should be. The fact is that most of the world considers Marinara to be a seafood based sauce. It's ludicrous to leave this out just because it arguably wasn't the original form of the sauce. Whether the US idea of Marinara and the world view of Marinara is closer to the original truth, both deserve a mention here as a reflection of the contemporary status quo in the same way the "entree" entry mentions that Americans consider this to be the main course of the meal and in the same way "Scampi" mentions the US usage of the term which deviates significantly from the original and current worldwide use.Mandurahmike (talk) 22:31, 5 June 2011 (UTC)

THANK you. Wikipedia has been sacrificing a lot of its credibility lately due to hordes of European/British fanatics looking for *anything* that they even *think* (even if falsely falsely) might be "US-centric" and then removing/changing it without bothering to conduct additional research, thus sacrificing Wikipedia's accuracy and damaging its credibility. I wouldn't mind a note on this page explaining that in many parts of the world, "marinara" is used (differently than its original/historical usage, which is still the most common in the US) to refer only (or primarily) to a sauce containing seafood.96.231.81.147 (talk) 16:53, 26 April 2010 (UTC)

No merge - I agree with the below comments that this article is US biased. Marinara sauce in most of the world DOES include seefood and in a previous version of this article both the US and the "Rest of the world" preparation methods were mentioned. That version was deleted! Does this article have to be blocked because people want to see only the method they use in their little kitchen? Please show some moderation and common sense. _{213.217.250.240 (talk) 09:21, 6 September 2009 (UTC)}

Ehr... Marinara comes from the italian world Marinaro, which means sailor, and Mare, which means sea. There is not a single italian in the world who would understand a "marinara" without fish in it, as there's no italian in the world who would understand a "pesto" without garlic, as there's no italian who'll ever tell you that a "bolognese" is without tomato sauce. This is an italian dish: I understand that you in the u.s. of a. intend a "marinara" to be tomato sauce with garlic and olive oil, cause you probably use ketchup as we use "marinara", so i guess the english page on marinara should stay this way. But you should also understand (as the article already states) that in italy there isn't a single human being that will tell you that there isn't any fish in a marinara sauce. "marinara" in italian is a tomato sauce with Mediterranean mussel (Cozze), Telline, Clams (Vongole) and fish. Sources? I'm italian and i work as a cook, i think that should be enough. But if it isn't, try and ask whichever italian guy you know. 95.246.107.64 (talk) 06:58, 9 August 2011 (UTC) Sickboy3883 (talk) 07:00, 9 August 2011 (UTC)

Don't merge this with Tomato sauce. I wanted to find something on Marinara sauce, and I did a search and found this article.

There's no reason for this to be merged... Although it is a variety of tomato sauce, it isn't the only kind. —Preceding unsigned comment added by Dsl002 (talk • contribs) 20:05, 17 September 2008 (UTC)

marinara is a tomato sauce but not all tomato sauces are marinaras. Logically then it needs to remain a separate item. Marinara Sauce has a distinct flavour that sets it apart from regular tomato sauce. Rather than merging the two, it would be better to link one to the other.—Preceding unsigned comment added by 66.169.145.200 (talk) 06:05, 26 November 2008 (UTC)

No Merge: To most of the world "marinara" is a seafood-based pasta sauce. It has tomato in it, but is a very different thing to normal tomato (pasta) sauce. Just because Americans misunderstand the term doesn't mean we should merge it - this is an international encyclopaedia. --Irrevenant [ talk ] 07:30, 21 January 2009 (UTC)

I agree with the above statement. This article is a bit US-biased. The rest of the world understands Marinara as a tomato-based sauce with seafood. Mattsea (talk) 00:32, 22 January 2009 (UTC)

Don't merge. My understanding is that Marinara sauce was mostly when poor families added fish heads to tomato sauce to add flavor. The fish heads weren't actually served with the sauce; they were just in the pot during cooking. In the US, companies that prepare jarred spaghetti sauce wanted to give a fancy, 'Italian sounding' name to their plain sauce and the FDA let them call it 'Marinara'. It is a misnomer, and merging it with the article on 'Tomato Sauce' does a disservice to both subjects. TCav (talk) 02:42, 29 January 2009 (UTC)

Back to Marinara Sauce: I know there is no way to add this info as fact to the article directly but... My Italian (Sicilian) mother tells me that marinara sauce was made by the wives of the fishermen in *hopes* that they would have a good catch that they could throw into the sauce. If they didn't have a good catch they just served it over pasta without the fish in it. --MD (talk) 08:38, 15 February 2009 (UTC)

Unfair to merge: Marinara is a derivative of tomato sauce, as Mornay is a derivative of Bechamel sauce. There are seperate entries for Mornay and Bechamel on wikipedia, and noone is talking about merging them although the relationship is idential. Marinara has several distinctions from basic tomato sauce. Classic marinara "seafarers" sauce is as simple as oil, garlic, and herbs. Traditional additions to tomato sauce are garlic, onion, and herbs, along with a lot of variations down the line such as adding pepper flakes, anchovies, etc... Marinara is a building block down from Tomato sauce, and should definately not be combined. --Antiguadreams (talk) 23:03, 15 February 2009 (UTC)

Why is there no mention of Marinara in countries other than the U.S.? I'm an American and happened to come across an article mentioning Marinara as seafood. I come to Wikipedia to verify and the only hint is a note on the origin of the word (from the sea).76.218.82.48 (talk) 20:13, 22 November 2009 (UTC)

DO NOT MERGE

Marianara as taught to me by great granny from Sicily is any sauce that fish can be put in or used over. It has tomato, garlic, basil (a lot), and salt/pepper. It can have a pinch of hot red pepper, but is left out by many as it is added at the plate by the guest/family member.

While you certainly can put fish IN IT, it does NOT HAVE TO BE THAT WAY. For religious reasons a Marianra sauce is any sauce with NO MEAT in it so it can be used during lenten fasting times.

In our house Marinara was almost never infused with fish, although clam sauce (a marinara sauce, shrimp sauce (a marinara sauce, and lobster sauce (also a marinara sauce) all might be served over pasta. We wold refer to them as "fish sauces", clams were not added to other sauces as they will over power other flavors. In a big fish sauce we cooked shrimp and lobster together in sauce, some could be drawn off and clams added to that.

Marinara sauce is a very plain sauce, it is analogous to canned sauce, made well(few are). It is Tomato basil garlic salt pepper (optionally a kiss of hot red pepper). If you add a lot of hot pepper you make reference to the devil in the title of your sauce. NO paste, No sugar No booze/wine. The operative word here is PLAIN it is to dress a fine fish not obliterate the taste.

I make a "marinara" that is very intense and has lots of ingredients and a pinch of hot pepper. I sometimes add wine and even cheese(Peccorino Romano). I serve that with beans during Lent and on Fridays before Xmas.

Every place you go in Italy they have a variation on whatever it is you are eating. Some can be same or so close as to be indistinguishable from each other, or be so different in taste it makes you wonder. If you asked my father in law and my parents what is the name for fried dough with powder sugar you will get different name. Then ask what you call a fried ricotta puff (think doughnut)you get an exact reversal of terms. When in Rome/Sicilia/Turin describe what you want with the name to be sure, or you may get a deep fried phone directory (or is that a phone book?)with a sprinkle of cheese!

From my GGM perspective a Marinara could be both Kosher and Vegan (assuming you are kosher and/or vegan and you kitchen is proper). Finally, speaking with some recent immigrants from Italy to the US, they refer to a simple non meat sauce as a "pomodoro" which simply means tomato. This make 3rd/4th generation people to ask what are they referring to.

ciao Il sparkie (talk) 14:31, 17 May 2013 (UTC)

I don't speak Italian...

...and I find this sentence taken from the article very confusing: "tomato sauce alone in Italy is called sugo/salsa al/di pomodoro or pummarola (the latter being Neapolitan language)". There are too many slashes + the preposition "or", and I'm not clear as to what the possible combinations are, and what do they mean. Furthermore, given all the possible combinations this syntax allows, which one does "the latter" refer to? Basically, I'd like someone who speaks Italian to edit this and give the actual possibilities for "tomato sauce", and clearly mention which is Neapolitan... I seriously can't answer these 2 points with this sentence as is. — Preceding unsigned comment added by 199.244.120.30 (talk) 16:52, 29 April 2014 (UTC)

I don't know how to rewrite this without making an unsightly list, but I will list them out here in case you have an idea on how to do that: sugo al pomodoro, salsa di pomodoro, pummarola (this is Neapolitan and not Italian). Sugo di pomodoro and salsa al pomodoro are also variations but judging from google results I think they're less common, nevertheless whoever wrote that paragraph included them and that's okay. Also I'd like to specify that salsa di pomodoro more often, but not exclusively, refers to the purée and not the ready-to-serve sauce which requires oil, garlic (and/or whatever, it varies), cooking the purée and adjusting the taste with salt and sugar. --Formagella (talk) 20:59, 7 June 2015 (UTC)

Broken cookbook link

The link to cookbook links to Wikisources page called "Cookbook:Marinara sauce", which doesn't exist. Cookbook, however, contains a marinara recipe at the page called "Cookbook:Marinara Sauce" (with capital "s"). Unfortunately, the source itself already uses the "correct" capitalization, so it has to be changed somewhere deeper in the templates or something. What should be done about that? 83.6.134.236 (talk) 21:18, 8 July 2014 (UTC)

Marinara in Italy

Marinara in Italy means a sauce with tomatoes, garlic, olive oil and oregano. It can be used for pasta (especially in Naples, but also elsewhere) or meat/fish. Seafood sauce for pasta is sometimes called marinara too, but only in some regions.--Carnby (talk) 13:31, 16 October 2018 (UTC)