make. this is the secret to the flavor. this gives it the intensity. garum is sort of like roman ketch, sort of. tony adds lemon zest, sisalian, of course, and an avalanche of bottarga. on top he adds salted dehydrated capers for crunch, and dried breadcrumbs ground down be anchovies, which is called molicca. this is the molicca people used to use by the sea because they did not have cheese. this in essence took the place of cheese. come on! that's beautiful. god damn it. i love it. [ laughter ] thank you. that's so good. oh my god that's so good.