il modo Italiano per cucinare Anguilla. The Italian way of cooking an eel.

Director of Photography/Editor: Simon C.F. Yu Camera Operator: Felix Baez Michelin-starred Chef Stefano Secchi from Rezdora New York demonstrates his expertise in preparing eel in an authentic Italian way using traditional techniques and specialized Japanese tools such as a boning knife, eel spike, and scissors. He grills the eel to perfection using high-quality Japanese Binchotan charcoal, showcasing how Japanese cooking tools can be incorporated into any cuisine. The video is an excellent example of the artistry and precision that goes into creating exceptional food, and how different cultures and techniques can be blended to create new and exciting dishes.