i feel like we ve been doing a lot wrong. all wrong. tomasso then heats up the zucchini. aw. look at that amazing liquid. it s beautiful, yeah. and finally, a whole ingredient they didn t even tell us about. see, they put butter. so basically i asked your sister two years ago, i said, do they put butter? where is antonia? yes, a little bit of butter. you didn t tell me that. i m so upset. no! no! i won t hold it against you. you ve moved on. it s my mistake. oh, my god.
my wife has come to join me and we re in one of the most beautiful places in the world. what could possibly go wrong? [thunder cracks] ok, so there s this once-in-a-decade storm forecast and everyone s taking shelter. [upbeat guitar music] but that doesn t stop the morning delivery coming down from the family s farm up in the hills. every morsel grown by the father, peppino. 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 masterclass and my wife, felicity, has even flown in to make sure we get it right. we came here two years ago, the