本場のアクアパッツァは全然違った!アクアパッツァとは?本気で解説

Acqua Pazza is made all over the world. However, when I actually ate it in Naples, it was quite different from the Acqua Pazza known in Japan. Why did the fishermen use seawater? Why is it such a simple dish? And what kind of seafood is used in its authentic form? A chef who trained in Italy explains the real Acqua Pazza as seen and experienced it firsthand. If you want to know the difference between "authentic" and "Japanese Italian" Acqua Pazza, please read to the end. Recipe 1 Goldeneye Snapper 1 Clove of Garlic 200g Clams Cherry Tomatoes #AcquaPazza #ItalianCuisine #Naples #Sicily #Italy #Chef #Pasta #Recipe #InternationalGourmet #ChefWhoLovedItaly Morika's recipe is here 👉   • 絶品!!!シチリア伝統料理モリーカのパスタ #パスタ #料理 #cooking   Created by Mizukami, originally from Gifu Prefecture and trained at a Michelin-starred restaurant in Italy, Mino ware x Italian plate "MINO ITALIA" Perfect for gifts and presents. Please consider using it. Homepage 👉 https://shop.mino-italia.jp/ Special Coupons Here ○YouTube Viewer Special Coupon (1 coupon) Coupon Code "MINOITALIA1" ○YouTube Viewer Special Coupon (2 coupons) Coupon Code "MINOITALIA2" #MinoWare #ItalianCuisine #Tableware #Dishes #Chef #Design #Italy #Craftsmanship 【Operator】 Kota Mizukami Italian Chef / Brand Supervisor Former Toyota Motor Corporation Designer Worked at a Michelin-starred restaurant in Sicily, Italy Manages two stores in Gifu (Italian restaurant / Sicilian confectionery shop) 20 years of experience in the food and beverage industry, over 8 years of management experience Numerous achievements in developing official anime x food collaboration products 【Store Information ①: Osteria Caltagirone 4-4 Kanda-cho, Gifu City, Gifu Prefecture Website: https://caltagirone-gifu.com Lunch: 11:30 AM - 2:00 PM Dinner: 5:30 PM - 9:30 PM Closed: Mondays / Tuesday lunch Related Videos Sardine Pasta:    • 【イワシのパスタ】シチリア料理のシェフが教える美味しいパスタの作り方!【プロ】【パス...   Sea Urchin Peperoncino:    • Video   Hashtags #SicilianCuisine #Italian #Pasta #ProRecipe #Gourmet #HomeCooking #Cooking

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How He Cuts This 478kg GIANT Bluefin Tuna Will Blow Your Mind #MonsterTuna

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The Ultimate Classic Italian Acqua Pazza | Italian Cooking Basics

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See How a 453kg Giant Bluefin Tuna Is Flawlessly Carved in Seconds

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[Picture-worthy beauty] Exquisite carpaccio of premium salmon and onions [PRIDE FISH]

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Learning a 3-Star Chef's Recipe for Vongole Bianco at Uliassi | Chef Fabio in Italy

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48_ 関谷健一朗(ガストロノミー “ジョエル・ロブション”)

【名店の味】30年以上かけて辿り着いた"究極のペペロンチーノ"をミシュラン常連シェフに教えていただきました【ピアットスズキ・鈴木弥平】|クラシル #シェフのレシピ帖
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