In translation from Italian "aqua pazza" means "crazy water". In Naples and the surrounding area, fishermen stewed their daily catch in a mixture of sea water, tomatoes and olive oil. Although originally this expression came from Tuscany, where the peasants were forced to give almost all the wine produced to the landowners. They kept only the cake, which was diluted with plenty of water and boiled, and then left to ferment for several days. This water, slightly tinted with wine, was called “crazy water”. Obviously, the Neapolitans knew about this and their fish broth, a little "tinted" with tomatoes and olive oil, began to be called that way. Now this is how fish is cooked on the island of Capri, from where this method of cooking white fish has spread throughout the world.
In translation from Italian "aqua pazza" means "crazy water". In Naples and the surrounding area, fishermen stewed their daily catch in a mixture of sea water, tomatoes and olive oil. Although originally this expression came from Tuscany, where the peasants were forced to give almost all the wine produced to the landowners. They kept only the cake, which was diluted with plenty of water and boiled, and then left to ferment for several days. This water, slightly tinted with wine, was called “crazy water”. Obviously, the Neapolitans knew about this and their fish broth, a little "tinted" with tomatoes and olive oil, began to be called that way. Now this is how fish is cooked on the island of Capri, from where this method of cooking white fish has spread throughout the world.
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