Acqua Pazza means crazy water, a Neapolitan recipe inspired by local products.
Acqua Pazza was invented by fishermenn who cooked the catch of the day directly on the boat with simple and handy ingredients and used seawater to substitute the expensive salt.
The recipe is simple: poached white fish in a cherry tomato broth, and the wine should not overpower it.
The best wine choice is a Neapolitan white, but a Verdicchio from Marche or Albariño from Spain are super matches.
Tomatoes are acidic, so a fresh, crispy, and dry white wine will make it shine. Rosé are a wonderful match by color.
Avoid. Tannic reds.
Make it a habit to eat and drink local. Expand your skills to understand the passion that wine communicates. Explore the range of possibilities a grape can express through culture, terroir, and climate.
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Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.
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