Michelin Star Pasta in Venice - Gourmet Food in Italy

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.

[@db7819z]

Gloves are an American illusion of cleanliness for places like chipotle. This is a chef. His hands are clean.

[@emm6155]

Only Americans complain than do worse

[@davidfields5375]

There is a reason we allow professionals to work like this and not minimum wage employees.

[@LorenzoBredaggwp]

The chef arguing in venetian dialect made mi laugh! :D

[@socallawrence]

What did he say ? Lol

[@furkanmermer8279]

He sounds more like a Greek speaking in Italian but I don't know. I speak neither of the languages.

[@marcodalu5494]

@@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 😂

[@venny6373]

Lorenzo speaks Italia, yes right (and so do i)

[@cookdislander4372]

Writing mi instead of me made me laugh lol

[@andrewjacob9707]

always nice when you upload!

[@SwisstedChef2018]

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

[@sacismao]

Ti ga butà el folpo, go da farlo mi?!? Dai fioi ve vojo reattivi...grande chef!! 😂

[@ronaldcooper8651]

Wow. What a fabulous amount of thought and tasting went into those dishes. Well done.👍

[@phounsoukrajasombat2465]

Incroyable une nouvelle façon de cuisiner italien❤️

[@Kingslayer-gr2gw]

I'm gonna learn how to make this pasta!! Fantastic video thanks!!

[@davidarbuckle7236]

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.

[@giuseppegiusti1312]

I’m Italian and my bro was swearing a lot That’s mean that the food is gonna be even more delicious

[@angelcr-z3328]

I believe there were snails from the land, and snails from the sea.

[@rafapazos06]

Lol😂

[@davidarbuckle7236]

The Snail and Seabass Pasta looked incredible. I love the combination of cooked and raw. Great Symmetry.

[@user-ex8xf9fr7u]

🤢

[@giovacaesaryggdrasihl5040]

Bravo cuoco..simpatico come un dito nel qulo ma bravo.

[@00Lurens]

😂😂😂

[@Onikuse]

Finalmente un commento calzante 😂

[@deploynz]

oh wow. sublime

[@reycosep5916]

Nice food yummy

[@wolf-yw9wk]

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.

[@Kingslayer-gr2gw]

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...

[@radex15]

In Perú we have adapted several Italian dishes into our daily meals, happy to know we are -kinda- giving something back :")

[@enriquetorres8062]

In fact tomato is originary from Peru

[@MsTapenade]

peruvian food and gastronomy is very inspirational in italy, trust me, you guys are the future

[@OfficialPepe]

@@enriquetorres8062 So.. what?

[@edwardrichardson8254]

Snails from the land and from the sea. 🐌🐌🐌 Bravo. I'd have that any day over the sea urchin ceviche at Dorsia.

[@huszaratraktor]

Man, I almost spit out my coffee

[@rafapazos06]

How did you get a reservation? I’ve been trying to get one since beginning of the year!

[@renzobruscosoto5792]

Dorsia? Nobody goes there anymore

[@benhenderson8952]

Oh cool, a repost 🐌 ✨

[@naturae-studiosum]

nice dish, congrats

[@firdauszola]

The atmosphere is amazing, what else is the food

[@tonibln]

If you ever want to eat good food, never go to a michelin star restaurant.

[@user-js1hw6ht8v]

But u have never been there even once.. why u say that???

[@VvAYBoBvVVvAYBoBvV]

Pretty sure I saw this before

[@Giangianlu]

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

[@Kundam100]

Mano con guanto per tenere la pinza, mano scoperta per toccare il cibo. Un genio 😂

[@eddy_6502]

Si sarà tagliato o magari lo mette per poi prendere delle spezie

[@mauretto123]

Ma che centra…concordo con il commento qui sopra .

[@TheRanfo]

Si è tagliato 100%

[@Onikuse]

Il genio sei tu che giudichi senza sapere na mazza.

[@hunize]

🤔 Thank you !!

[@user-cf2fw2dh3r]

If you just could understand what the guy is actually saying 😂😂😂😂

[@Onikuse]

It's a actually a bless that the algorithm doesn't understand Venetian dialect. This vid would be either banned or muted otherwise 😂

[@SOVIETNEMESIS]

Che gran bea roba sentire i venessiani che parla in inglese 😂

[@Djm8520]

That black glove is a tradition from the Tong Dynasty!

[@phatcap45]

just came here to say that pasta can't be awarded Michelin stars

[@evenaicantfigurethisout]

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

[@ThriftShopHustler]

Something about Michelin and an Electric Stove rubs me the wrong way.

[@Djm8520]

👍

[@wa24me]

ああ素晴らしい

[@spoffspoffington6576]

Xanze is mentioned in the 2023 Michelin Guide but it doesn't have a star (actually a rosette)

[@ymfemptyb6967]

This is the first Italian kitchen I have seen that doesn't have a gas stove

[@sammoon7897]

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

[@lorenzofurnari]

gas stove is better. The only advantage of the induction cooker is the ease of cleaning.

[@HIPHOP-re2hx]

So in venice thats like 600 Bucks. Thank you come again !!

[@bennettsmith3952]

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!

[@pmichael73]

Love the gloved hand on the chopsticks and the bare hand on the food!

[@oceanborn05]

Haha immediately what I was thinking.

[@rzamills]

Might have a cut on his hand with the gloves on

[@lorenzofurnari]

gloves are dirtier than hands

[@leo-qy3wy]

youre stupid btw

[@allanrinaldipaone9850]

It looks the snail sauce was dredged out of the canal, the reason nouvelle cuisine has so few fans.

[@TheGianTV]

AHAHAHA The chef saying "mongoloids" everytime to his staff...

[@ekureedafedaniel2622]

Coool

[@giovannichiapperin9002]

Grande chef Paroe a tutti....

[@miksjunior]

Glove on the left hand thats holding the tongs? 🤔

[@OhSaucy]

could be he has a cut or something.

[@miksjunior]

@@OhSaucy i figured that but still.... 🤣

[@rogerlongfellow205]

Left hand? 🤔

[@marcodalu5494]

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

[@t-squaret2]

it’s his right hand, so no issues 😂

[@allythearts5439]

What is the yellow liquid ?

[@jeremyb3419]

What was the first dish? Did he say sorbet?

[@tanthiennguyen9308]

A guten Appetit & Sante

[@connormurphy2960]

We could really use some captions so we know what we’re looking at…

[@achilleasgi3983]

Give this dude another glove ….

[@Butterbeanonioneater]

Preparing the fish on the container lid at the start gave me anxiety 😬

[@isabellei6368]

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.

[@Proeda11]

Its crazy to me that Italian chefs are using soy sauce and fish sauce just like in Vietnamese cuisine, very innovative

[@guspetapevo]

The cevice in the snail pasta didnt make sense to me...

[@rosariosalvi3302]

No "Chef" cooks like an Italian Mama or Nonna. Never ever

[@DIY_peony.studio]

where is the other glove ????

[@user-bg9fw1hh5t]

I miss venice so badly.

[@BobanVagene]

“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.

[@patrikpoblocki5244]

Why does the chef wear a glove to hold the tweezers when he touches everything with his hand without a glove.

[@cansivaci8692]

dostum izlerken gözüm doymadı, yok mu şöyle bol tereyağlı etli nohutlu bi pilav yanına da buz gibi ayran?

[@Kimkimkimkimkimm]

What is the yellow sauce? At 3:08

[@PinciStrapped]

tomato sauce and leche de tigre

[@m3gAnac0nda]

Sea snail piss

[@chip1512]

Deja vu

[@1920s]

What are those purple things? Pickled onyo?

[@LorenzoBredaggwp]

Seems marinated beetroot to me

[@mwbwyatt]

they said its pickled onyo in beetroot juice. the thinly sliced red things are turnips.

[@kofManKan]

So the glove is to protect the tweezers? That's pretty smart....

[@Dafishco]

Ikea storage containers galore!

[@user-ze9dd9cm3e]

Location location location 🤩

[@GrimDeth18]

Bro couldn’t even put his fork in it.

[@charlesferrin5]

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.

[@stefanoludwig45]

Nonsense.

[@panathasg13]

hahahahahaha

[@Wvk5zc]

@@stefanoludwig45 dude..

[@elliottspano1111]

LOL

[@sierra6993]

Funny….

[@benmuise]

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.

[@longhelltime]

I agree, also the first thing I noticed.

[@jas_bataille]

Disagree. 24fps is closer to how the eye perceives motion.

[@nofurtherwest3474]

i don't undersatnd, can you explain like i'm 4

[@blokin5039]

As a gamer I can confirm your opinion is wrong.

[@winstonsmith6166]

James Bond in his alter ego life!🤣

[@sierra6993]

He was getting so annoyed at the other cooks lol

[@ajconstantine3593]

I think they charge more for garden slugs.

[@lueylxe5643]

Raw shrimp??

[@davideghirelli5856]

love all the bestemmie

[@rubentus1980]

I think the glove is on the wrong hand 🤣

[@carlosconcha1133]

The glove is on the tweezer hand !

[@gdhmunited6157]

i’m a cook but isn’t that danger on a plate with the raw prawns i’m prob defo wrong

[@joaquingodoy2054]

Quando dice ai suoi due dipendenti siete due mongoli ahahah cosa state facendo lì dietro ahahah

[@vaibhavpisal]

Is this part of multi course meal? Food quantity looks little. I will be hungry after eating such expensive pasta.

[@Onikuse]

You go in such places for taste and texture. Not to fill yourself to the brim

[@pvdlv33]

What’s the wine name ?

[@unoacaso_]

Vermentino

[@johncavenaghi3618]

Rebosso, Selvadolce (from Vermentino grapes)

[@rafapazos06]

Yes.

[@smallsmalls3889]

All nice and delicate so they can charge you a fortune.

[@FrankTichnor-un4td]

Hit the timer on the grease drop; he works for us;

[@funkhuntah1434]

Arriba peru!

[@SuperCunt]

the placement of the tupperware lids at the start makes an italian flag

[@horseaphoenix1016]

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

[@learniteasy8146]

Gary? oh no.

[@yoeyzee]

Imagine some tongs being dirtier than your hands.

[@user-vv3dw9gx8p]

A gente du fundo faz muito barullo!!!!!

[@Gilmourized]

Gia era poca la pasta in partenza, poi ne mette metà 😂

[@otacon04psn]

In un menù degustazione di solito ci sono una decina di portate come quella, stai sicuro che non esci dal ristorante con la fame

[@hungryutkarsh]

this is literally SNAIL PASTA.

[@crazyphilx86]

dai Checco....reattivo DC!

[@pt54Salerno]

Mon Dieu..ma che fine ha fatto la buona cucina italiana?...

[@cattleherder1912]

Not enough fingers touching the food, thats where all the umami flavor comes from.

[@freshpack8928]

Didn’t know sea monkees were gourmet.

[@hejdiddan]

Italy is living high huh? We havent heard anything from you since pasta and pizza

[@kofManKan]

@Aden Films: I'd stick to Asian cuisine if I was you. Your call OFC.

[@michelecensani9024]

Rangieve!

[@ufinc]

After the revolution this disgusting decadence will be outlawed

[@fujironakombi6581]

BBQ, Parrilla, Ribs >

[@senpai82]

I wish you all understand the Venetian dialect 🤣

[@Primalrage76]

Già tanto che non sono volate bestemmie xD

[@Wvk5zc]

I thought you're gonna get the whole pan of that pasta, not just half :(

[@steveb9525]

Chef already ate one of my big noodles when tasting!?":?>

[@rafapazos06]

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.