Talk:Fra Diavolo sauce

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Too much POV
It is a minor point, but the line "according to chef batali...is an italian american creation and rarely served in Italy" seems to imply a point of view that not being invented in italy somehow makes it less important of a sauce. But Far Diavolo is a staple of many italian american homes (particularly around Christmas time). I don't doubt it is more common in the US, but I do also question Batali as a source. I think we really need to site the original source of this info, because making that conclusion. It may be less served in Italy today, but that doesn't mean it wasn't invented there (and I am not saying it was). There must be a better source on the creation of Fra Diavolo than Batali said so. LynnCityofsin (talk) 17:57, 23 February 2010 (UTC)

Fra Diavolo, same thing as Arrabbiata sauce?
I've seen many recipes that are practically the same sauce (pepper/chilli flakes, garlic, sometimes shallots or onion and tomatoes cooked and reduced in a pan) with a good portion actually stating they are the same but that 'Fra Diavolo' is the American name for it. If true then I'm confused about Mario Batali's understanding that it's a sauce that originated in Italian American cuisine rather than Italian and that the latter don't generally eat it. Does this need to be merged with Arrabbiata as a variation on the name and use of the same sauce for seafood specifically? 92.25.114.131 (talk) 03:21, 17 June 2011 (UTC)

What is the Origin of the Name?
I would be interested to know how this sauce came to be named "Fra Diavolo", and by whom. Your article on Michele Pezza ("Fra Diavolo") makes no mention of it. Wrstewart (talk) 23:31, 16 September 2017 (UTC)
 * The current etymology as shown on the article page is definitely incorrect. Fra is a word in Italian but it doesn't mean from.
 * Source calling this sauce Fra' Diavolo, as if it's a reference to etymology #2 above, a contraction for fratello: https://www.cookingwithnonna.com/italian-cuisine/perfect-pasta-fra-diavolo.html
 * Source calling this sauce Brother Devil explicitly: https://www.wisegeek.com/what-is-fra-diavolo.htm
 * Finally, the Merriam-Webster link on the article indeed claims the name comes from Michele Pezza: "Italian Fra Diavolo Brother Devil, nickname of Michele Pezza †1806 Italian bandit".


 * 65.23.129.243 (talk) 21:04, 14 January 2020 (UTC)

Write up doesn’t make sense
Cayennes are chilis. Often, people use fresh chilis or dried chilis sold as “crushed red pepper.” Is there any source that claims any sort of normality to the dish? Andythechef (talk) 22:11, 7 June 2019 (UTC)

A nearly undefined sauce?
It seems clear to me that there was excessive POV material that's been cut from this article, which is a good thing - except now, according to Wikipedia, the bottle of Mexican hot sauce in my fridge qualifies as Fra' Diavolo. :)

It's possible that there are local or regional styles called by the same name that aren't the same sauce at all. If that's the case, it would be great to mention both, or all five, or whatever.

It's also possible (and seems likely to me) that "Fra' Diavolo" was never really a *kind* of sauce at all (i.e. maybe there was never a consistent *widespread and agreed* definition for it like there is for "béchamel" or "apple strudel"), and using those words is just a way of informing people that a dish is both Italian-style (whatever that means to the cook) and includes a spicy-hot sauce.

If my second example is true, then recipes, even from recognized experts, can't be counted as reliable evidence against it - unless there are proven non-spicy examples, or examples that call themselves "Russian-style" or some other country. If using this term simply means "The cook calls this a spicy-hot Italian-style sauce", then that's useful in itself.

Recognized authorities who are *intentionally and carefully repeating an already well-known definition*, not just presenting a good recipe, would take precedence over my idea, but none of those seem to have appeared so far. TooManyFingers (talk) 16:49, 7 October 2020 (UTC)