want to discover the effect it s having on the food. classic sicilian cuisine is harnessing the power of simple ingredients and allowing them to shine. don t mistake uncomplicated for bland. seafood, vegetables and pasta only need a little local olive oil and salt to reveal their sublime qualities. just outside the capital, palermo, in a seaside town called bagheria, an amazing self-taught chef has built his reputation on the basics. tucci: ciao. tony: ciao. tony lo coco left school at 17 to work with his dad making stained glass for churches but he fell in love with food and now owns a michelin-starred restaurant called i pupi. 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. 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.
tucci: ciao. tony: ciao. tony lo coco left school at 17 to work with his dad making stained glass for churches but he fell in love with food and now owns a michelin-starred restaurant called i pupi. 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
[ 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