On a cold Tuscan day, when the wind carries the scent of the sea, crazy water reveals itself as one of the most genuine delights of the local culinary tradition. This fish dish, based on zerri, stands out for its simplicity and freshness, reflecting the richness of the Tuscan coastal territory. The preparation begins with a mixture of garlic, nepitella, and ginger, ingredients that give the broth a warm aroma and a strong flavor. The cooking technique, which involves boiling the ingredients in abundant water, enhances the taste of the fish, keeping it tender and succulent. Perfect for a family lunch or a dinner among friends, crazy water pairs beautifully with toasted bread, making every meal a moment of sharing and pleasure. This dish, a symbol of rustic Tuscan cuisine, invites you to rediscover culinary traditions and be captivated by the genuineness of the ingredients.

Put six cloves of garlic, a handful of nepitella, and a handful of ginger in a mortar and pound them finely. Prepare a pot for the soup over the fire with enough water, and when the water is boiling, add the mixture that will have become homogeneous. Add two glasses of oil and salt to taste. Boil over high heat for about ten minutes and then add the cleaned zerri, without removing the head. Lower the heat and let the zerri cook. It won't require much cooking. However, be careful not to break them. Prepare slices of bread, preferably toasted, in a soup bowl, and first pour in the crazy water and then the zerri.