Hi ! New subscriber . Love your videos. Seen 2 so far. No talk, just food and the kitchen. Thank you for taking me there ! Look forward to more reviews.

Hi from Mexico 🎉 I have never seen such an amazing service with such a beautiful meal!!!! 5 ⭐⭐ ⭐ ⭐ ⭐ s

Fascinating Italian cuisine😍

loved their faces!

No words, especially from non-chefs, can describe this culinary beauty. Molto benne!,,

Beautiful video with beautiful and tasty food!

An Unparralled Italian tradition, food! produce, cooking, eating, serving like in a ceremony. And of course the Italian cheeky sense of humour we notice at the end with the sommelier. Huh! 😆

Absolutes Topp Rezept, muss man unbedingt mal ausprobieren!!!

Oh god, that wine cellar is heaven on earth... 😮🍷

Have you tried La Rosetta in Rome (right by the Pantheon)? I loved their food.

Gutes Gericht. Danke für das Rezept.

The prawn cooked for so long and still translucent, how is that possible

@naheed03

4 ай бұрын

I think he kept heat too low

@FordyHunt

2 ай бұрын

It was the langoustine that didn't turn pink. They are just a lighter colour than prawns when cooked.

Pure art

Cari ragazzi siete I numero 1 Buon lavoro Tucciarelli, Quanti ricordi.

So good! And truffles 👽🤖💯

What an incredible wine cellar. WoW

"How to finish" 🤣🤣🤣 Exquisite!!

Fabuleux

Un altro video interessante ❤

The wine cellar!🤌🏼🎉😊

Well sure. If you use "shrimp stock" made out of shrimp shells and heads, and put shaved truffles on at the end, you could basically put this on a shoe and it would taste good. Hard to replicate at home, the magic is in the freshness of the ingredients.

@diegorivera3020

4 ай бұрын

😂😂😂😂

Never seen a chef on Aden’s channel look so self conscious, hm hm interesting….

When is this filmed?

👍

I am so proud to be Italian! I'll do my best to replicate this dish at home in these days 👍😄

@gialto1

4 ай бұрын

solo perché non capisci un c@zzo di cucina

Das sieht wirklich köstlich aus. Kann jemand übersetzen, welche Flüssigkeit bereits in der Pfanne war und welche hinzugegeben wurde? Kulinarische Grüße aus Köln

@luisoneillteixeira

Ай бұрын

I think it's the same bisque that is added

With all respect, if your going to do this kind of video you need to consider adding the option for subtitles.

What’s in the “paste”???

I always add some fresh chopped parsley on top!!!! 👍

Many chefs use aluminum fry pans. It is very strange

@MS-kr7uk

4 ай бұрын

they heat quick and you have superb temperature control, cause they cool down much faster when you reduce the heat

What is the stock @2:22?

@ctownsoul

4 ай бұрын

made from the prawn heads and shells

Anyone know what “stock” he’s using?

@chiaradelduca6724

4 ай бұрын

He doesn't say anything about it but I think it's fish or vegetable stock (probably with some kind of starch inside to make it creamy-er)

@ilmelangolo

4 ай бұрын

2:16 he says "a bisque I prepared earlier with the heads of scampi and prawns"

what was the sauce he used ?

@susanomalley7020

4 ай бұрын

was wondering the same thing

@themrmaiorca

4 ай бұрын

A bisque made from the prawn heads and shells.

Mare e Monti.

Buonasera, non ha detto cosa c'è nella padella quando ci butta gamberi e scampi. Dal colore sembrerebbe burro. O no?

french subtitle plz

не понял что алюминевая посуда это недопустимо если это так

his belly says it all.....

Wow, they got wine with dust and spiderwebs on them, nice!

why do the pots and pans in these expensive restaurants look like they have been pounding rocks with them....peace out

@jeanlaubenthal698

4 ай бұрын

They do take a beating

@jakerson181

4 ай бұрын

Because it's a real working kitchen turning out hundreds of dishes a day, not a cooking show. LOL.

@Sr19769p

4 ай бұрын

They take some hammer over the years, dude - as do the chefs

7 euros now 80 euros nope

Se gli partono i bottoni della camicia uccide qualcuno

Have some oil, bro

never trust a skinny chef!

@franknic

4 ай бұрын

Look at his belly.

Der Koch ist nicht Italiener!