- can you believe it? - [sighs] - how are you feeling? - [laughs softly] good. real good. it s good. it s real good. [voice breaking] real, real good. you don t know it s been a hard journey, man. a hard journey, believe me. [upbeat guitar music] [cheers and applause] [guitar music]
i ve been longing to come back. the family have agreed to show me how it s done. 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] okay, 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,
name. the mozzarella then rests in a salt bath for a few hours. unlike other cheeses which get better with age, mozzarella is best eaten fresh. which is great news for me. oh my god! [upbeat guitar music] if you re going to make the greatest pizza in naples, once you have the best mozzarella, you need the perfect tomato. there s a place whose name is whispered in awe by pizza fans everywhere from brooklyn to bangkok and enzo is taking me
the curds are chopped and boiling water is added. the result is incredible. it s like he s a magician. do you know what i mean? in italian, mozzare means to cut off and this ancient process gives the cheese its name. the mozzarella then rests in a salt bath for a few hours. unlike other cheeses which get better with age, mozzarella is best eaten fresh. which is great news for me. oh my god! [upbeat guitar music ]
[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. hello. 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 reason we re in this restaurant, -right? yeah, we ve made it everyday. practically everyday, yeah. it s a favorite, it s amazing.