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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. >> we love this dish. >> everybody always thinks there's garlic in it or onion, but it's just the sweetness of the zucchini. >> i know. >> oh wait, he put it in. >> oh, we missed it. >> sorry. >> we're so unprofessional. >> the chopped zucchini are fried in sunflower oil, and that's our first mistake. we need about three gallons more than we've been using at home. >> it's ...

>> no. >> i feel like we've been doing a lot wrong. >> all wrong. >> tomasso then heats up the zucchini. >> aw. look at that amazing liquid. >> it's beautiful, yeah. >> and finally, a whole ingredient they didn't even tell us about. see, they put butter. >> so basically-- >> i asked your sister two years ago, i said, "do they put butter?" where is antonia? >> yes, a little bit of butter. >> you didn't tell me that. i'm so upset. no! no! i won't hold it against you. >> you've moved on. >> it's my mistake. >> oh, my god. >> oh, look at that. okay, maybe it wasn't deliberate

>> we love this dish. everybody always thinks there's garlic in it or onion, but it's just the sweetness of the zucchini. i know. >> oh wait, he put it in. >> oh, we missed it. >> sorry. >> we're so unprofessional. >> the chopped zucchini are fried in sunflower oil, and that's our first mistake. we need about three gallons more than we've been using at home. >> it's frustrating to see him do it like this with ease when we've been laboriously frying them in a shallow vessel. >> i know, it's so sad. >> hours of our lives. >> literally hours. >> i know. once fried, tomasso leaves the zucchini ove...

[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 mastercla...

Reason we're in this restaurant, right? >> yeah, we've made it everyday. practically everyday, yeah. >> it's a favorite, it's amazing. >> we love this dish. everybody always thinks there's garlic in it or onion, but it's just the sweetness of the zucchini. i know. >> oh wait, he put it in. >> oh, we missed it. >> sorry. >> we're so unprofessional. >> the chopped zucchini are fried in sunflower oil, and that's our first mistake. we need about three gallons more than we've been using at home. >> it's frustrating to see him do it like this with ease when we've been laboriously frying them in a sh...