I dont know if it was in my head or not, but I felt like I could taste the sweetness and presence of the sauce of the thinner milled alta cucina much more so than on the stick blended Strianese
that makes sense, California tomatoes are generally sweeter than Italian tomatoes. I would think you would want less sugar in a California tomato (or none).
Something else to think about is that when your in a commercial setting a stick blended sauce is MUCH easier not to over blend. At home with the smaller amounts we use it can be a mere second that will make the difference of a sauce that is ruined or not.
