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Antonia, who runs the place. we now make it at home every week, but it's never as good. chef tomaso is giving me a master class, and my wife felicity has even flown in to make sure we get it right. >> we came here two years ago. >> yeah. >> this is the reason we're in this restaurant. >> we have made it every day since. >> practically every day, yes. it's a favorite. it's amazing. >> we love this dish. >> and everybody always thinks there's garlic in it or onion. >> i know. >> it's just the sweetness of the zucchini. >> i know. he put it in. >> we missed it. we're so unprofessional. >> the cho...

>> once fried, tomaso leaves the zucchini overnight to soften up. >> i feel like we've been doing a lot wrong. >> we've been doing it all wrong. tomaso then heats up the zucchini. >> oh, look at that amazing -- >> beautiful, yeah. and finally, a whole ingredient they didn't even tell us about. butter. ah. see, i asked your sister two years ago. i said, do they put butter? where's antonia? >> yes, a little bit of butter. >> you didn't tell me that. i'm so upset. >> are you allergic? >> no, no! i won't hold it against you. let it go. >> you've moved on.