this is the secret to the flavor. this gives it that intensity. was sort of like roman ketchup, sort of, maybe. tony then adds lemon zest. sicilian, of course, and an avalanche. on top, he adds salted, dehydrated, fried capers for crunch and dried bred crumbs ground down with anchovies, which is called molika. >> they didn't have cheese. this, in essence, took the place of cheese. come on. >> that's beautiful. i love it. thank you. that's so good.