>> buongiorno. >> pride of place this season is the star of my favorite dish, zucchini. the first time i had this dish, i insinuated myself into the kitchen to wheedle out the recipe from peppino's daughter antonia, who runs the place. we now make spaghetti alla nerano at home every week. but it's never as good. chef tomasso is giving me a master class, and my wife, felicity, has even flown in to make sure we get it right. we came here two years ago. >> yeah. >> this is the reason we're in this restaurant, right? >> yeah, we have made it every day since. >> we basically eat it practically every day. >> yeah. it's a favorite. it's amazing. >> we love this dish. >> and everybody always thinks there's garlic in it or onion. >> i know. >> it's just the sweetness of the zucchini. >> i know. oh, wait, wait, he put it in. >> oh, we missed that. >> i'm sorry. >> we're so unprofessional. >> the chopped zucchini are fried in sunflower oil, and that's our first mistake. we need about three gallons more