we are getting on it. that is exciting. you can see the tracks were the other cars will go. i love trains but i like the idea that the train goes on a boat. i think we should get a car on top of the sentence have a horse on top of the car. i am stanley tucci and i am fascinated with my italian heritage and i am traveling across italy to discover how the food is as unique as the people and their past. sicily is a mythical land of contrasts. fire and water. dry and fertile. refined and rough. [speaking non-english] how did one of the poorest regions in europe create the richest of cuisines? get ready. this is delicious. every mouthful here is a eruption of flavor. before i arrive in sicily there is one delicious food ritual i have to experience. it is a tradition to eat these while you are on a boat passing this statue. these beautiful little cones with rice, saffron, peas and meat. the story goes that the arabs brought these two sicily in the 9th century, handr
tony is cooking his version of the sicilian classic, spaghetti. [speaking non-english] i see, it creates texture to it which helps the sauce stick to it. what can be more italian than spaghetti? wrong, it is said that spaghetti was invented by the arabs that brought it 1000 years ago that they ate it with raisins and cinnamon, different from the dishes of today like this one. [speaking non-english] it is a solid block of dried fish eggs. tony is so proud of his signature dish, he has named it after himself. this is like what the romans
of the sicilian classic, spaghetti alla bottarga. oh i see, it creates a little texture to it which helps the sauce stick to it which ends up giving everything a better flavor. what could be more italian than spaghetti, right? well, wrong. it s said that spaghetti was invented by the arabs who brought it to sicily a thousand years ago. but the arabs ate their spaghetti with raisins and cinnamon, very different to the savory dishes of today, like this one. bottarga is a solid block of dried fish eggs, tuna in this case. tony is so proud of his signature dish he has named it spaghettony. garam. this is like what the romans used to make.
spaghetti with raisins and cinnamon, very different to the savory dishes of today, like this one. bottarga is a solid block of dried fish eggs, tuna in this case. tony is so proud of his signature dish he has named it spaghettony. garam. this is like what the romans used to make. right. this is the secret to the flavor. this gives it that intensity. garam was sort of like roman ketchup. sort of, maybe. tony then adds lemon zest, sicilian of course, and an avalanche of bottarga. on top he adds salted, dehydrated fried capers for
[ speaking foreign language ] tony is cooking his version of the sicilian classic, spaghetti alla bottarga. oh i see, it creates a little texture to it which helps the sauce stick to it which ends up giving everything a better flavor. what could be more italian than spaghetti, right? well, wrong. it s said that spaghetti was invented by the arabs who brought it to sicily a thousand years ago. but the arabs ate their spaghetti with raisins and cinnamon, very different to the savory dishes of today, like this one. [ speaking foreign language ] bottarga is a solid block of dried fish eggs, tuna in this case. tony is so proud of his signature dish he has named it