Michelin Star Pasta in Venice - Gourmet Food in Italy
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- čas přidán 12. 05. 2022
- Visiting Zanze XVI, a Michelin Star Restaurant in Venice. The starter dish is Peruvian inspired, and reminds a bit of Ceviche. The main dish is snail pasta (Paccheri), with earthy flavors which bursts of green colors. It's not exactly a traditional dish, the head chef mentioned that his mother would kill him if he cooked this pasta at home.
The chef arguing in venetian dialect made mi laugh! :D
What did he say ? Lol
He sounds more like a Greek speaking in Italian but I don't know. I speak neither of the languages.
@@socallawrence he was saying to the other chefs to get on with the orders because he was busy
wake up, you really stupid, too late, what are you doing among the best quotes 😂
Lorenzo speaks Italia, yes right (and so do i)
Writing mi instead of me made me laugh lol
Wow. What a fabulous amount of thought and tasting went into those dishes. Well done.👍
always nice when you upload!
Incroyable une nouvelle façon de cuisiner italien❤️
questo sta rognando , en venessiano. It is lovely and for a foodie like me an eye Paradise but - when In Italy I want the real Italian thing. I lived in Venice and worked two years there. Love it, there is no second place like that. I am proud that Venice (which was already a culinary staple ) has evolved into places like this. BRAVI RAGASSSI
Ti ga butà el folpo, go da farlo mi?!? Dai fioi ve vojo reattivi...grande chef!! 😂
I'm gonna learn how to make this pasta!! Fantastic video thanks!!
Gloves are an American illusion of cleanliness for places like chipotle. This is a chef. His hands are clean.
Only Americans complain than do worse
There is a reason we allow professionals to work like this and not minimum wage employees.
The Snail and Seabass Pasta looked incredible. I love the combination of cooked and raw. Great Symmetry.
🤢
I’m Italian and my bro was swearing a lot
That’s mean that the food is gonna be even more delicious
I love Amberjack. That was the most interesting preparation of it I have ever seen. Was the yellow sauce tomato? Love the breadsticks too. It looked absolutely wonderful.
Snails from the land and from the sea. 🐌🐌🐌 Bravo. I'd have that any day over the sea urchin ceviche at Dorsia.
Man, I almost spit out my coffee
How did you get a reservation? I’ve been trying to get one since beginning of the year!
Dorsia? Nobody goes there anymore
I believe there were snails from the land, and snails from the sea.
Lol😂
In Perú we have adapted several Italian dishes into our daily meals, happy to know we are -kinda- giving something back :")
In fact tomato is originary from Peru
peruvian food and gastronomy is very inspirational in italy, trust me, you guys are the future
@@enriquetorres8062 So.. what?
Bravo cuoco..simpatico come un dito nel qulo ma bravo.
😂😂😂
Finalmente un commento calzante 😂
Love the gloved hand on the chopsticks and the bare hand on the food!
Haha immediately what I was thinking.
Might have a cut on his hand with the gloves on
gloves are dirtier than hands
youre stupid btw
oh wow. sublime
If you just could understand what the guy is actually saying 😂😂😂😂
It's a actually a bless that the algorithm doesn't understand Venetian dialect. This vid would be either banned or muted otherwise 😂
Do you have a list of ingredients that went in the pasta? My cooking is good and I understand a lot but I missed a few ingredients I think...
Pretty sure I saw this before
Xanze is mentioned in the 2023 Michelin Guide but it doesn't have a star (actually a rosette)
Oh cool, a repost 🐌 ✨
Nice food yummy
nice dish, congrats
its interesting when you travel and eat you see how in many other parts of the world they do not go crazy about using other cuisines techniques etc, you see a lot of people in europe doing things that if you did in america people would cry about. “is this authentic? why are you using ingredients that are not your culture?” and so on. i have experienced in so many other countries people embracing new ideas and the land of new ideas used to be america, and now a lot of people here are too worried about who is being offended that it sucks the fun out of it.
Preparing the fish on the container lid at the start gave me anxiety 😬
Che gran bea roba sentire i venessiani che parla in inglese 😂
We could really use some captions so we know what we’re looking at…
The atmosphere is amazing, what else is the food
Glove on the left hand thats holding the tongs? 🤔
could be he has a cut or something.
@@OhSaucy i figured that but still.... 🤣
Left hand? 🤔
it's to keep it dry to handle spices, if your fingers are wet spices stick to the fingers and don't span around the plate
it’s his right hand, so no issues 😂
That black glove is a tradition from the Tong Dynasty!
Something about Michelin and an Electric Stove rubs me the wrong way.
👍
🤔
Thank you !!
Mano con guanto per tenere la pinza, mano scoperta per toccare il cibo. Un genio 😂
Si sarà tagliato o magari lo mette per poi prendere delle spezie
Ma che centra…concordo con il commento qui sopra .
Si è tagliato 100%
Il genio sei tu che giudichi senza sapere na mazza.
Grande chef Paroe a tutti....
Cucina stellata e contenitori Ikea...magia🧚♀️
Edit: pure il bestemmione! Sto volando altissimo😂
Non succede ma se succede che venga a mangiare da voi voglio conoscere gli chef
first time i've seen michelin chef season stuff on plastic ikea365 tupperware lids lol the thing flapping around on the steel countertop drove me insane
So in venice thats like 600 Bucks. Thank you come again !!
It looks the snail sauce was dredged out of the canal, the reason nouvelle cuisine has so few fans.
Honestly, the portions need to be smaller and the plating needs to be more elaborate and time consuming. That will make the food taste better.
Nonsense.
hahahahahaha
@@stefanoludwig45 dude..
LOL
Funny….
A guten Appetit & Sante
I miss venice so badly.
Give this dude another glove ….
where is the other glove ????
What was the first dish? Did he say sorbet?
Coool
ああ素晴らしい
What is the yellow liquid ?
Location location location 🤩
The cevice in the snail pasta didnt make sense to me...
I think the glove is on the wrong hand 🤣
So intricate and layered. Lovely. That said, I was wondering what is the point of wearing gloves when it is only on one hand; it should be on both hands.
This is the first Italian kitchen I have seen that doesn't have a gas stove
Lot of new research on the negative health impacts of cooking w gas, plus the rapidly rising cost of it in Europe, that's likely going to push more kitchens towards electric
gas stove is better. The only advantage of the induction cooker is the ease of cleaning.
Ikea storage containers galore!
Is this part of multi course meal?
Food quantity looks little. I will be hungry after eating such expensive pasta.
You go in such places for taste and texture. Not to fill yourself to the brim
AHAHAHA The chef saying "mongoloids" everytime to his staff...
one pet peeve of mine is when these restaurants make a certain amount of pasta and then don't plate all of it... what a waste!
Gia era poca la pasta in partenza, poi ne mette metà 😂
In un menù degustazione di solito ci sono una decina di portate come quella, stai sicuro che non esci dal ristorante con la fame
Raw shrimp??
just came here to say that pasta can't be awarded Michelin stars
James Bond in his alter ego life!🤣
Deja vu
What’s the wine name ?
Vermentino
Rebosso, Selvadolce (from Vermentino grapes)
Yes.
Its crazy to me that Italian chefs are using soy sauce and fish sauce just like in Vietnamese cuisine, very innovative
What are those purple things? Pickled onyo?
Seems marinated beetroot to me
they said its pickled onyo in beetroot juice. the thinly sliced red things are turnips.
dostum izlerken gözüm doymadı, yok mu şöyle bol tereyağlı etli nohutlu bi pilav yanına da buz gibi ayran?
The glove is on the tweezer hand !
love all the bestemmie
“Issa lettuce sauce..because the snails from tha land eeta da lettuce. So…” pretty sure those snails-of-the-land’s lettuce days are over.
I think they charge more for garden slugs.
What is the yellow sauce? At 3:08
tomato sauce and leche de tigre
Sea snail piss
Gary?
oh no.
The pasta ceviche dish looks good but I’m just not sure about the horseradish and even more unsure about the bubbles. It looks like dish soap on my food so not sure how appetizing that would be in person. XD
Bro couldn’t even put his fork in it.
Why does the chef wear a glove to hold the tweezers when he touches everything with his hand without a glove.
So the glove is to protect the tweezers? That's pretty smart....
Hit the timer on the grease drop; he works for us;
Arriba peru!
Food looks great. But tbh, I don't like the cinematic frame rates. I love your older videos because of the faster fps in HD. It gave the videos a more intimate experience that really made the viewer feel like they were there. The 24p or 25p kind of takes away from that.
I agree, also the first thing I noticed.
Disagree. 24fps is closer to how the eye perceives motion.
i don't undersatnd, can you explain like i'm 4
As a gamer I can confirm your opinion is wrong.
Quando dice ai suoi due dipendenti siete due mongoli ahahah cosa state facendo lì dietro ahahah
dai Checco....reattivo DC!
No "Chef" cooks like an Italian Mama or Nonna. Never ever
Rangieve!
the placement of the tupperware lids at the start makes an italian flag
He was getting so annoyed at the other cooks lol
Già tanto che non sono volate bestemmie xD
A+; game
i’m a cook but isn’t that danger on a plate with the raw prawns i’m prob defo wrong
Not enough fingers touching the food, thats where all the umami flavor comes from.
Mon Dieu..ma che fine ha fatto la buona cucina italiana?...
I wish you all understand the Venetian dialect 🤣
Imagine some tongs being dirtier than your hands.
this is literally SNAIL PASTA.
Raw shrimp and pasta with snail sauce....I'll pass
I thought you're gonna get the whole pan of that pasta, not just half :(
Chef already ate one of my big noodles when tasting!?":?>
The thing is, if they give you the full pan, the it would be fast food and charge you 5.95 bucks however and because the only plate 5 pieces of pasta, they can charge you 50bucks for the plate and tell you it was made but the old gods and the new. The beauty of marketing.
BBQ, Parrilla, Ribs >
With all that smell of salt water, eating here will take real determination.
the 6 macaronis makes no fucking sense, wtf
when you have 15 the same order....
@Aden Films: I'd stick to Asian cuisine if I was you. Your call OFC.
独特なパスタ？ペンネ？