spagatonny. 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 catchup, sort of, maybe. tony then adds lemon zest, sicilian, of course, and an avalanche of botarrga. [ speaking foreign language ] on top, he adds salted, dehydrated fried capers for crunch and ground down with anchovies which is called molita. this is what people used to use because they didn't have cheese and this essentially took the place of the cheese. come on. oh, no. [ speaking foreign language ] >> that's beautiful.