The Taste Test Restaurant Season 1 Episode 1

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Transcript

00:00Welcome to the taste test restaurant we've been expecting you this is no

00:09ordinary eatery diners it's time to tuck in yes it's where diners put supermarket

00:16foods to the test service on the pass and try before they buy there's a

00:25different cuisine on the menu each week it looks like you turn the lights out

00:29it'll glow in the dark but Tom Reed Wilson is always in charge oh how lovely you're

00:37here helping our diners discover which products pack a flavor punch I want to

00:43lick the plate and which miss the mark that's disgusting as we find out which

00:53supermarket favorites really offer good value for money with that bigger saving

00:58who would go for the bargain oh while in the kitchen chef Mike Reed is on a mission

01:06we need to be focused and we need to make sure our diners are happy yes chef to

01:11discover the tricks of the supermarket trade the supermarkets have one more

01:15secret up their sleeve to help you decide where to spend and where to save for the

01:22sake of saving a few bob I would definitely make the switch this time the restaurant serving up la

01:30dolce vita absolutely delicious from arancini to spaghetti carbonara I genuinely love a supermarket

01:39and from garlic bread the garlic is garlic ink to tiramisu our restaurant

01:46diners will be giving their verdict on Italian food from British supermarkets

01:50this one smells like cat food you know I'm Tom Reed Wilson and Ben Venuto to the taste test restaurant

02:09I'm pitting dishes from Britain's biggest supermarkets against each other to help you decide where to spend

02:15your money now today my wondrous team are transforming the restaurant into a

02:22trattoria so that we can say ciao bella to Italian foods but will our diners be saying

02:29mio amore or please not a teaspoon more to our supermarket offerings meanwhile downstairs in the kitchen or

02:37la cucina super chef and culinary wizard Mike Reed is prepping for service everyone's got high

02:45expectations when it comes to Italian so we need to be on it we need to be focused and we need to make

02:50sure our diners are happy with Mike busy preparing the food the first diners have arrived at the taste test

02:58restaurant oh and that's where my Italian well run it's dry they include a trio of Italian grandmothers or

03:09nunners thank you a chorus of opera singers it's the golden larynx isn't it please come and make

03:18yourselves comfortable Italian brothers who are also pizza chefs oh the Neopolitans Italy obsessed best

03:26friends oh lovely to meet you an engaged couple now the romance has arrived this is going to be a

03:36divinely romantic table we need a little bit of Italian romance don't we of course and three food loving

03:43footballers now I gather you boys are carb loading I'm going to absolutely stuff you today

03:49our diners will taste five dishes with three choices from major supermarkets each time but they

03:59don't know which brand is which and will vote anonymously for their favorite ciao diners I'm going

04:07to ask you to take a little voyage of the imagination with me we're no longer in London we're in sun-drenched

04:13Sicily about to take a passeggiata or an evening promenade and on our way to the taste test trattoria

04:23we have a lovely appetizer it is of course arancini

04:34this is a battle between two premium and one mid-range supermarket

04:38our diners will blind test three arancini dishes by tasting the individual arancino balls

04:47in no particular order the options are

04:51waitrose go veggie tomato and mozzarella arancini m&s food rich tomato and mozzarella arancini

05:00and asda arabiata arancini

05:02they're labeled a b and c but neither the diners nor tom will know which is which

05:13yep let's go please

05:16oh thank you

05:18they look like scotch eggs

05:21italian scotch eggs

05:23diners it's time to taste arancini

05:32with too many spices like maroccan style arancini should be way more delicate

05:39delicious neapolitan brothers my big question for you is this

05:44autentica authentic authentico autentico is it if i had to taste it blind i would never say it's an

05:52arancino so what would you look for in a proper autentico season in general was way too strong

06:00so the spices were covering everything i haven't transported you to sicily yet not via the palette

06:10diners it's time to taste arancini b

06:17oh i think there's cheese in the middle i'm always a fan of cheese in the middle of anything

06:21it's a bit too strong the cheese it's almost like overpowering

06:30so what are the origins of these tasty rice balls

06:33traditionally arancini are balls of cooked rice often shaped around a flavored filling and then

06:44deep fried it's said that the arabs brought them over to sicily in the 10th century

06:53the word arancini means little oranges in sicilian because once cooked they resemble a sour

07:00orange a citrus fruit imported by the arabs when they ruled the island

07:06arancini are traditionally eaten on the feast day of santa lucia when no bread or pasta is consumed

07:15they were also a very practical dish making use of leftover risotto by shaping it into portable snacks

07:22they could be eaten by farm workers in the fields

07:30a far cry from the diners who enjoy arancini today

07:33diners it's time to tuck in to arancini c

07:46it was crunchy on the outside but that was it

07:51now c arancini c they look like very uniform balls joshua

07:56yeah they're quite nicely shaped the crunch was good yes but there ain't no flavor no no please

08:06tell me that in this melange there was something that sung yes absolutely

08:13well which one which one sang to you i have to say for me it was a

08:18so with all three arancini tasted it's time for the diners to decide the winner

08:26diners it's time to vote for your favorite arancini will it be a b or c while the diners cast their votes

08:39in the kitchen chef mike wants to find out more about what's inside the supermarket arancini

08:46let's start with the asda one the risotto looks soft there's a nice little squidge and bounce back

08:54not the oozing sensor that i would expect from arancini so next one is m s these are quite small

09:02for arancini arancini traditionally is actually quite big you've got that cheese in the middle

09:07though which is melted which is nice moving on to the larger waitrose arancini when it's bigger

09:14it's juicier you can get more filling in there you can get more cheese in there

09:18it's got quite a gooey center that cheese is melted really nicely all three supermarket arancini

09:25contain cheddar cheese as well as the more traditional mozzarella so it's very interesting

09:31that they've added cheddar cheese in there so they've definitely tailored this to the british market

09:35i understand why brands would do that but it's not italian and it's not authentic

09:44back in the restaurant with the votes now counted it's time to see if our diners like the british take

09:51on arancini well diners your votes are in and we have a very clear winner with a stonking nine votes

10:01it is arancini a from asda

10:08which beat second place arancini b from waitrose and in third place arancini c from m and s

10:27so in the battle of the starters it's a clear victory for the spicier option

10:31first is asda's arabiata arancini at two pounds 98 for 180 grams in second place it's waitrose go

10:42veggie tomato and mozzarella arancini at four pounds for the biggest pack at 300 grams and coming last

10:51is the most expensive at three pounds 90 for 200 grams m s food rich tomato and mozzarella arancini

10:59actually it really delights me to reveal to you that arancini a from asda is nearly a pound cheaper

11:08than the m s option so it seems that not only are you very discerning palettes but very savvy shoppers

11:18the diners have decided when it comes to arancini it appears you don't have to fork out for an italian

11:25style starter coming up chef mike reveals the secret of a perfect spaghetti dish and that's

11:35the key to getting a silky smooth and creamy carbonara and one garlic bread makes our taste testers sing with

11:42joy

11:53bravissimo

12:01welcome back to the taste test restaurant where we're taking our taste buds on a grand tour to

12:14italy and asking our diners to try the supermarket's best takes on that gorgeous gastronomy

12:22diners imagining italy without our next dish is a bit like imagining marcello mastrioanni without

12:32sophia loren it's that iconic it is of course spaghetti carbonara

12:40this is a battle between a brand leader versus supermarket premium ranges

12:52remember the diners have no idea which is which

12:55the main courses they're testing are charlie bigham's spaghetti carbonara as does bistro's spaghetti

13:05pancetta carbonara and sainsbury's taste the difference pancetta carbonara

13:12these are done smells really nice okay service please thank you very much

13:21it's not easy to get a good carbonara pepper it's not easy i genuinely love a supermarket carbonara

13:29dear diners it's time to taste spaghetti carbonara a

13:39it's what i would expect from that a little bit of cheese on that bad boy would really bring it to life

13:44i think now i know that you're big fans of italian flavors absolutely how does this rate carbonara a

13:55a little bit bland yeah it was like there's no excitement so our feeling is if carbonara a

14:00was served to you at a restaurant or a trattoria it would be slightly disappointing i wouldn't complain

14:07but i wouldn't leave it in but will spaghetti carbonara b bring home the bacon

14:15it's got more taste more flavor now katerina crucially does b meet your definition of carbonara oh it does

14:27yes it's got more flavor the cheese it tasted like uh you know the right ingredients in there

14:34well that has me kicking about the clouds already spaghetti carbonara b may be a hit with our nonnas

14:42but the origins of this classic italian dish aren't so clear-cut

14:49there are numerous theories about its origin the name carbonaro means coal burner so some

14:56believe it was created as a hearty easy dish that men making charcoal enjoyed in the 19th century

15:02another popular theory is that it was created by american soldiers stationed in italy during world

15:09war ii who used their rations of eggs bacon and pasta to make this nourishing meal

15:17today of course there are numerous takes on what has become one of italy's most popular dishes

15:23but what do our italian food lovers think of the next supermarket offering diners it's time to taste

15:36spaghetti carbonara c

15:41not close to carbonara but nice pasta dish now a little birdie tells me this is your favorite italian

15:49dish carbonara it is got a lot of pepper in it it's a very strong cheese as well they've maybe put too

15:55much cheese in it right so which of our pasta dishes will take the crown diners it's time to vote for

16:02your favorite spaghetti carbonara a b or c or c katarina watch out tom or she'll be after your job

16:14and while the diners vote on their favorite

16:18in the kitchen chef mike reveals the secrets of shop-bought carbonaras

16:24i'm not surprised that our diners think some of these are not authentic carbonaras and that's because

16:30the supermarkets are sitting on a massive secret they've reinvented carbonara in a real carbonara

16:36there's no cream in sight it's made from raw egg yolks that's the big difference between the authentic

16:42carbonara and what the supermarkets produce raw egg yolk is a no-go in a ready meal

16:50you couldn't actually reheat a carbonara made from raw egg yolks in the microwave

16:55it would scramble so to create the creamy texture made by the egg yolk and pasta water

17:02in a genuine carbonara the supermarkets have to add cream if you look at this first one

17:07you can clearly see the amount of cream and if i look at the ingredients there's not an egg in sight

17:19but if you fancy a genuine carbonara mike's going to show you how it's done

17:25after adding his pasta to boiling salted water

17:29he separates egg yolks from the whites and grates some italian cheese

17:34i'm adding my freshly grated pecorino

17:39a classic carbonara is made with guanciale or cured pork cheek

17:44but pancetta or cured pork belly is often used

17:47a little trick is we're taking that fat that's come from cooking our guanciale

17:55and we're going to whisk that through our egg mix just a little bit at a time

18:01we don't want to scramble the egg yolks and that's the key to getting a silky smooth and creamy carbonara

18:07but without the cream

18:08he then adds a splash of pasta water and his al dente spaghetti to the egg and cheese mix

18:17let's not forget now that beautiful crispy guanciale which is just finishing off this beautiful simple

18:29classic dish this is an authentic carbonara delicious pass me a fork

18:36back in the restaurant it's the moment of truth for the supermarket versions

18:43well diners your votes are in and it's a crystal clear winner with a whopping 12 votes it is

18:55carbonara b

18:57it's charlie biggum's carbonara so the results for the three carbonara choices are charlie biggum's spaghetti

19:10carbonara is the clear winner at six pounds for 338 grams in second place is asda's bistro spaghetti

19:20pancetta carbonara at four pounds for 400 grams and coming third is sainsbury's taste the difference

19:29pancetta carbonara at four pounds 50 for 375 grams they're all single portions but prices vary

19:39considerably the winner charlie biggum's is almost double the price of asda's offering

19:44with that in mind is there anyone that would change their choice just to save a little bit of money

19:55no no no i might oh if b is almost double the price of c like i would go more for c to be honest yes

20:05i'm finishing nice finishing touches like the black pepper that reminds me of a nice carbonara

20:11c wins for authenticity authenticity yeah so aside from maybe luigi it seems our diners are happy to

20:19splash the cash when it comes to spaghetti carbonara dear diners ella ledger it's the law i've been told

20:31that where there is pasta there must also be garlic bread

20:36but of course the big question on deck is who does it best should we find out

20:50in this round our diners will be putting three supermarket budget ranges to the test

20:56really nice strong garlic smell but of course they have no idea which is which

21:02we've just got the call they're ready for next course so let's get these cooking the supermarket

21:09budget ranges are little simply garlic baguettes morrison savors garlic baguette

21:18and waitrose essential garlic baguette bread bread bread that's the one leave some of this for me

21:27diners it's time to try garlic bread a

21:38different amount of garlic yeah but i like that it got a nice gooey thinner and the garlic is garlic ink

21:47i'm gonna have another piece fizz i saw your eyes light up at the look of garlic bread

21:53a does it live up to its looks i like to have things to have a bit of texture on them you know

21:59a little bit of color a little bit of vibrancy yes there are great grooves in that crust aren't there

22:04that enable it to get ever so slightly caramelized exactly it's been cooked nicely has it been cooked

22:10so nicely that i might get 16 bars

22:23so

22:25i'm

22:29so

22:31oh

22:33so

22:35oh

22:37oh

22:39oh

22:41oh

22:43oh

22:45oh

22:47oh

22:49And after that musical interlude, it's back to business.

23:01Will garlic bread B also hit the high notes?

23:05Very delicato.

23:07More buttery than garlic.

23:09If I make garlic bread at home myself, this is what it would taste like.

23:14Exactly that.

23:16But how will garlic bread C perform?

23:19I would say if I certainly wouldn't buy this.

23:24No, definitely not.

23:26I don't think I want any more.

23:29Now, I haven't tasted this, but garlic bread C looks considerably less buttery to me.

23:34I don't know if that's borne out by flavour, Claire.

23:37It's not going to wow me, but I do think it's just slightly more flavoursome than the other two.

23:42Very interesting.

23:43With the garlic bread savoured, the diners must now decide which they prefer.

23:51Diners, it's time to cast your votes for your favourite garlic bread, A, B or C.

23:59Coming up, the results of our garlic bread taste test.

24:04There's a comfortable winner.

24:06And our diners rate cheese ravioli.

24:09It doesn't scream cheesy.

24:10No, it doesn't scream cheesy.

24:12Welcome back to the taste test restaurant, where we're sampling some of the nation's favourite Italian foods.

24:30My delicious diners are voting on an iconic Italian side dish.

24:36But before I reveal their verdict, Mike's going to reveal the secret to a deliziosa garlic bread.

24:44In the kitchen, Mike's about to inspect the garlic baguettes.

24:48The budget brands he's comparing are...

24:50In order to assess the fillings, Mike's going to inspect them in their uncooked state.

25:05Starting with the Waitrose Budget Range Baguette.

25:08So I want to really get inside now and see what's in there once we break it apart.

25:13The smell of garlic is very strong, quite pungent.

25:18I think that's a generous amount of filling right there on that slice.

25:23And if you look at the ingredients, they've got chopped garlic in here.

25:25But then they've got 9% butter as well, which for a budget product is great to see.

25:30Next is the Morrison Savers Baguette, which is 88 pence cheaper than the Waitrose one, but it's a slightly smaller product.

25:39So let's have a closer look at Morrison's.

25:41It's definitely not as generous on the filling, I don't think, as the Waitrose.

25:46But there's herbs in there, which is nice to see.

25:50So let's have a look at the ingredients.

25:52There's no butter.

25:53What I can see is rapeseed oil and palm oil and skim milk powder.

26:00It's essentially like a margarine-based spread.

26:03And to be fair, that's reflected in the price.

26:05This is a budget product.

26:07So with just 9% butter in the Waitrose Baguette,

26:10and a margarine-type mix in the Morrison's, how will the Lidl one compare?

26:16Another budget option is Lidl.

26:18Definitely more filling than the last one.

26:21I can smell more garlic as well on the nose.

26:24I can't see any milk powder, definitely no butter.

26:29They write here margarine, palm oil, rapeseed oil.

26:32So yeah, this is like a vegetable-based spread.

26:34So it's accidentally vegan, because without the milk or the dairy-based products,

26:39that's what's helping keep the cost down.

26:41For me, at garlic bread, butter's so key, so important.

26:46I mean, it's bread and butter.

26:47It's the whole thing, right?

26:48But will the difference in the fillings impact the diner's votes?

26:55Back in the restaurant, it's crunch time in the game of the garlic breads.

27:01I would say there's a comfortable winner, because it has 11 votes.

27:07Now, this was a Waitrose garlic bread.

27:22So in the battle of the budget garlic breads,

27:26the clear winner and the most expensive

27:28is Waitrose Essential Garlic Baguette at £1.25 for 210 grams.

27:34In second place, it's B, Morrison's Savor's Garlic Baguette at 37 pence for 170 grams.

27:45And coming third is C, Little Simply Garlic Baguettes at 74 pence for 340 grams.

27:54But as there are two garlic baguettes in the pack,

27:57it actually works out the same price as the Morrison's.

28:00Well, given that the winning garlic bread

28:04was almost three times the price of the second-place Morrison's,

28:11would anybody switch?

28:13Oh, Sarah, your hand shot her!

28:16I certainly would, for nearly three times the price, Tom.

28:19For the sake of saving a few, Bob, I would definitely make the switch.

28:22So despite the winning garlic baguette being the only one containing butter,

28:29it seems some diners would think again about paying more for it.

28:34Dear diners, I promise it's jolly nearly time for dessert.

28:39But first, there's one more savoury dish,

28:41which is extraordinarily handy when you're tight for time.

28:44We've all had it in our cupboards and fridges at some stage.

28:48It is cheese ravioli.

28:55We've got to do service now in 10 minutes.

28:58So let's get these raviolis cooking, please.

29:01In this round, it's between supermarket, mid- and budget ranges.

29:06As ever, our diners don't know which brands A, B, and C are from.

29:12The supermarket choices are

29:14Sainsbury's Four Cheese Ravioli in a Tomato and Basil Sauce,

29:20Tesco Cheese Ravioli in Tomato Sauce,

29:23the only brand in our test that comes in a tin,

29:27and M&S Food Four Cheese Ravioli.

29:30They are all 400-gram portion sizes.

29:34Service!

29:36Make sure the plate rims are nice and clean, guys.

29:43So A is cheap.

29:48Diners, it's time to taste cheese ravioli A.

29:56This one smells like cat food, you know?

30:00Oh, meow!

30:01That's disgusting.

30:06I've been eating ravioli for four years.

30:09They ain't got no better.

30:10To be honest, it's not got a bad taste of it.

30:12Oh, mate.

30:16Maybe cheese ravioli B might be more appealing.

30:19It's a really sweet sauce, actually.

30:24It's quite fake tomato to me.

30:27Really?

30:28Oh, we disagree.

30:30And finally, does Cheese Ravioli C live up to its name?

30:34It doesn't scream cheesy.

30:39No, it doesn't scream cheesy.

30:42See's got the best sauce, but the ravioli itself, it's not that great.

30:47But the true test for any Italian dish lies with the Italian grannies or nonnas.

30:53I deliberately left you until last in the hope that one of them would have pleased you

30:59particularly by then, has one?

31:01Oh, yes.

31:02Yes.

31:03Let us see.

31:04Let us see.

31:05Oh, why is it so good, Victoria?

31:08Victoria.

31:08I think the sauce tasted almost handmade.

31:14It could almost be made by an honour.

31:16Yes.

31:17Yes.

31:17But there's something missing that we would add, wouldn't we?

31:20Yes.

31:21It's Parmesan.

31:23Oh, I am so with you.

31:25Delicious.

31:26Delicious.

31:26So are you, Tom.

31:31Ravioli C is a winner with our nonnas.

31:34But what do the rest of our guests think?

31:37Diners, it's time to vote for your favourite cheese ravioli.

31:42Is it A, B, or C?

31:47And while the diners vote on their favourite...

31:49..in the kitchen, Chef Mike is taking a forensic approach to the pasta parcels

31:57..and wants to interrogate the cheesy fillings.

32:01So I'm going to go straight in with this first one from Sainsbury's.

32:06And the cheeses you've got is cheddar, mozzarella, you've got ricotta and a hard cheese.

32:12But there is only 15% cheese in this one.

32:15So M&S is another four-cheese ravioli here.

32:20You've got some herbs through this one as well.

32:22I like the look of this tomato sauce too.

32:25So the cheeses you've got in here are ricotta, mozzarella, rigato and a hard cheddar.

32:32It's got 23% cheese in it.

32:34It's a premium product.

32:37Finally, it's the tinned cheese ravioli from Tesco.

32:41The budget option coming in at just 80p for a 400-gram can.

32:46This takes me back to my uni days.

32:48Tinned ravioli.

32:50They're very small ravioli.

32:52The pasta's quite thick.

32:54It has 2.5% cheese filling.

32:57So it really is quite a small amount of cheese.

32:59But it's Emmental.

33:01So at least it's a good cheese that they're using

33:03at a very affordable price.

33:05It's only 80p.

33:06I mean, that's great value for a tin of ravioli.

33:11How will the different cheeses in the fillings affect the vote?

33:16It's time for the results of the rival ravioli.

33:19Well, diners, your votes are in.

33:22And one ravioli has a whopping 14 votes.

33:29It's ravioli C.

33:33And this ravioli is from M&S.

33:40The results are...

33:42The runaway winner in first place

33:44is M&S Food 4 Cheese Ravioli

33:47at £3.75 for 400 grams.

33:50In second place,

33:52it's Sainsbury's 4 Cheese Ravioli

33:54at £3.30 for 400 grams.

33:57And in bottom position with no votes

34:01and by far the cheapest

34:02is Tesco Cheese Ravioli in Tomato Sauce with Emmental

34:06at just 80p for 400 grams.

34:09That's almost a fifth of the price of the winning ravioli.

34:13Well, it's a room-wide swerve for ravioli A

34:17and a very triumphant ravioli C.

34:20Bravo, diners!

34:22Coming up...

34:23Time to taste test

34:25one of the nation's favourite Italian desserts.

34:28Wow!

34:29I can smell the alcohol and see.

34:31That's strong.

34:33And Chef Mike gives his opinion

34:35on the tiramisu options.

34:37It definitely looks like the premium option.

34:39It looks more like a traditional tiramisu.

34:54Dear diners,

34:55I did promise you dessert.

34:58And my goodness, you deserve dessert.

35:01And I've only got one in mind

35:03laced with coffee and booze.

35:06It will perk you up

35:08and loosen inhibitions at the same time.

35:11Pass me a spoon.

35:13It is, of course...

35:15Tiramisu!

35:16Tiramisu!

35:21This final round is a competition

35:24between a premium, a mid

35:26and a budget supermarket dessert.

35:28The smell is in the air right now.

35:31Oh, I want to get my spoon out.

35:34The desserts they're tasting are

35:37Sainsbury's Classic Tiramisu,

35:40M&S Food Tiramisu,

35:42and Little Milbona Desserts Tiramisu.

35:46All right, service, please!

35:48Let's go, service!

35:50Oh, wow.

35:51Oh, wow, I can smell it.

35:53Yes.

35:54I can smell the alcohol and see.

35:55That's strong.

35:57Dear diners,

35:58it's time to taste

36:00Tiramisu A.

36:02A looks very manufactured.

36:09Mm-hmm.

36:10Oh!

36:12Have you just had the cream?

36:15It's really enjoyable.

36:17It's the sponge that's quite intense for me.

36:19Mm-hmm.

36:21Will tiramisu B fare better?

36:23This is more authentic than A.

36:30The sponge is not soaked,

36:32so, like, it's better,

36:33because it's, like, less soaked.

36:35You can taste the cream.

36:37It's more balanced.

36:38It's closer to what a tiramisu

36:40looks like in Italy as well.

36:41Oh, that's nice.

36:48Oh, that's nice.

36:49It's lighter.

36:52Hello, boys.

36:53Talk to me about tiramisu B.

36:56I think it's a little bit lighter than A,

36:58so in A, you can taste the coffee a lot more,

37:01the chocolate a lot more.

37:02I think if you like coffee,

37:03you'd go for A.

37:04Yeah.

37:05Right.

37:05If you'd want a hint of coffee,

37:07go for B.

37:08Because of that little kick of coffee,

37:09I'm going for A because of that, like.

37:12Oh, gosh.

37:13You're going to be dancing

37:13on the Gingham Runner in a minute, aren't you?

37:15I'll be awake all night tonight, son.

37:18With all that coffee,

37:20no wonder tiramisu is stimulating.

37:25Indeed, the word means pick-me-up

37:27in an old Italian dialect.

37:30Traditionally, this Italian dessert

37:32has a base of Savoyardi biscuits,

37:34or ladyfingers,

37:35which have been dunked in coffee

37:37and masala wine.

37:38It's then layered

37:40with a mascarpone cream cheese filling

37:42and dusted with cacao powder,

37:45or pure cocoa.

37:47Early records suggest

37:48it originated in Treviso

37:50in northeast Italy

37:52in around 1800.

37:54It's even rumored

37:55that a brothel madam invented it

37:57as an aphrodisiac for her clients.

38:01However,

38:02a restaurant in Treviso

38:03is also credited with its invention.

38:06after it appeared

38:07on the dessert menu

38:08in the early 1970s.

38:11It's clearly

38:12a controversial dessert,

38:14but will the frisky origins

38:15of this dish

38:16ignite passions

38:17in the dining room?

38:26Diners,

38:27it's time to try

38:29tiramisu.

38:30to see.

38:34It's very nice.

38:38Absolutely delicious.

38:41I want to lick the plate.

38:43The flavors begin to pop.

38:46Yeah.

38:46The booze is definitely there.

38:48No.

38:50Wait, hold on.

38:51Something's kicking in now.

38:52Mm-hmm.

38:53Hold on.

38:54So some strong flavors,

38:56but will that win over our guests?

38:57Dear diners,

38:59it's time to vote

39:01for your favorite tiramisu.

39:03Will it be A,

39:05B,

39:06or C?

39:07And while they vote,

39:09Chef Mike

39:12dissects the different desserts

39:14to see how the supermarkets

39:16make theirs,

39:17starting with the Sainsbury's one.

39:20It's quite a decent amount

39:22of mascarpone filling there.

39:24I like the amount of cacao on top.

39:26I want to have a closer look

39:27at this sponge

39:28because you can see

39:29just how much moisture

39:31is in this sponge.

39:33That's just too much.

39:35It's essentially a coffee syrup,

39:37and traditionally,

39:38you're supposed to dip

39:39your lady fingers

39:40into the syrup

39:41and then take them out.

39:42It's not supposed to be, like,

39:44sitting in the syrup.

39:46Taking a look

39:47at the little option...

39:49It's a thick layer of sponge,

39:51probably a little bit

39:52too thick for me.

39:54The mascarpone layer on top,

39:55that looks quite airy.

39:57You see lots of air bubbles,

39:59which means it's going to eat

40:00really easily

40:01because it'll be super light.

40:03They're quite generous

40:04with the cacao dusting on top.

40:06So looking at this,

40:07it's actually got 16% mascarpone,

40:10which is very generous.

40:13Like, Sainsbury's only had 7%.

40:15And finally,

40:16the M&S food dessert,

40:18which has 10% mascarpone.

40:20It definitely looks like

40:22the premium option.

40:24You can see the beautiful

40:25individual lady fingers,

40:27that light,

40:28aerated mascarpone filling

40:30in the middle,

40:31and a generous dusting

40:33of cacao on top.

40:35There's less of that coffee syrup

40:36in there,

40:37and it looks more like

40:38a traditional tiramisu.

40:39But do our diners

40:42prefer the more authentic look?

40:45Upstairs,

40:46it's results time

40:47for the three tiramisu.

40:50Well, diners,

40:51the votes are in,

40:52and it's our closest call,

40:54which maybe proves

40:55that one man's tiramisu

40:56is another man's poison.

40:58I don't know.

40:59But the winner is

41:01tiramisu

41:03B.

41:05Which is from M&S

41:10beating Sainsbury's

41:13tiramisu in second place

41:15with five votes,

41:16and Liddle's tiramisu

41:18in third place

41:19with four votes,

41:21which was tiramisu A.

41:24All three desserts

41:25are 500 grams.

41:28So first is B,

41:30M&S food tiramisu.

41:32The most expensive

41:33at four pounds per pack.

41:36Second is C,

41:38Sainsbury's classic tiramisu

41:39at three pounds thirty.

41:42And A,

41:43the cheapest,

41:44came bottom,

41:45the Liddle Milbona dessert's

41:47tiramisu at two pounds sixty-nine.

41:50So a closely run race

41:51in the dessert round,

41:52showing it's really

41:53a matter of individual taste.

41:56Dear diners,

41:58I feel so spoiled

41:59to have you today.

42:00The critiques have been

42:01excellent

42:02and indescribably

42:04helpful.

42:06So all that remains

42:07is for me to say,

42:09Grazie mille!

42:10Grazie mille!

42:15And with that,

42:16our Italian feast

42:17is drawing to a close.

42:19As the taste test restaurant

42:21packs up for the night,

42:23it's been a revealing repast.

42:25As my Italian diners

42:27have been telling me,

42:27it seems we've been

42:28eating a very British take

42:30on Italian foods.

42:32And today,

42:33the premium supermarkets

42:34and brands

42:35delivered the best.

42:37But whatever you decide

42:39to pop into your trolley,

42:40make sure it's

42:41bellissimo.

42:44Arrivederci.

42:45Next time,

42:49I'm definitely having some more.

42:50There are extra helpings

42:51of foodie fabulousness.

42:53It's so good!

42:54When the diners are served

42:56supermarket posh nosh.

42:58That's oozing

42:59like crazy.

43:00But it turns out

43:01not everyone's a fan.

43:04I thought it was like

43:04dog food,

43:05to be honest.

43:06Oh, Nick!

43:07And the taste test restaurant

43:08reopens next Thursday

43:10at seven.

43:11James and Helen

43:12are struggling

43:12to plan a date night,

43:14but tricky woos

43:15having better luck

43:16in new

43:17All Creatures Great and Small

43:18at nine

43:18and getting us

43:19in the mood next.

43:21Dan and Helen

43:21uncover explosive secrets

43:23hidden in a quaint village

43:24of Yorkshire

43:25Great and Small.

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