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chef tomasso 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, right? >> yeah, we have made it every day since. >> we basically eat it practically every day. >> yeah. 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. oh, wait, wait, he put it in. >> oh, we missed that. >> i'm 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 such ease when we have been laboriously frying them in a shallow vessel. >> i know. it's so sad. >> hours of our life. >> hours, literally hours. >> i know. >> once fried, tomasso leaves the zucchini overnight to soften up.
by evening, felicity, the film crew, and i are the only guests. rather than allow all this incredible food to go to waste, they're making a feast for all the brave souls still here. while the kitchen team work serenely, the film crew help me capture some views of the famous amalfi coast you won't normally see on a postcard. isn't it so gorgeous? >> look at it! >> i know. >> whoa! >> yeah. >> until nature sends us all running back inside. it was like hail the size of amalfi lemons. it just came down! holy [bleep] you know, i've had dreams about having this place all to myself.
about a decade now. in my mind, no city in the world can rival its elegance and charm. it's a magnetic metropolis twice the size of new york city. and today, i'm taking you to one of my favorite spots. >> here i am where some of the best tailors in london are or even in the world. sadly i have no time for a fitting. i've got a lunch date at the only restaurant on the block. >> i'm so happy to see you. >> francesca when i have known each other for a long time. i love his food so much that felicity and i asked him to cater our wedding.
historical venue. >> felicity! nice to meet you. hi -- felicity. >> when angelo acquired this place thirty years ago, his mission was to create an authentic osteria, accessible to everyone. you can have lunch here every day for less than $11. hang out in the afternoon. but in the evening this becomes a hotspot, celebrating the region's finest foods and entertainment. >> alora -- >> ah! oh, my god. that looks so delicious. >> ravioli. >> ravioli. >> we are joined by angelo's nephew, francesco, and our mutual friend, the actress, lala costa. >> oh, god -- it looks amazing. >> my god. >> oh, beautiful! >> si? >> yeah. >> for a long time, it's been the only place where people could afford to go to eat out.
>> tucker: greetings to viewers in san francisco. we don't have any because they've been told by the power authority there's not enough lek felicity to watch tv and try board games or read novels. by the way, here's what san francisco looks like as of yesterday. >> kamala harris showed up at nasa to spend time with her fellow genouses. >> today the business of our work is for the council to report on the work that has occurred since our last meeting across these areas. we will today also discuss the
>> round of applause. >> it's too exciting. >> oh, my god, look at that! >> and on an induction hob. 20 minutes of ecstasy. mmm! oh, my god. even better than i remember. such a simple dish, but you make it so beautifully. one of the best things i've had in my life. >> thanks for everything. >> thank you so much. antonia, thank you so much. oh, look at the wind. >> the sea is almost black. >> look at it. we'll just be inside eating carbs. this is great. any other day this sun-drenched spot is buzzing with diners thrilled to be eating in one of the most beautiful places on earth, but as the storm clouds roll in for the first time this year, every single one of the expected 300 customers today has canceled. by evening, felicity, the film crew and i are the only guests.
my wife has come to join me and we're in one of the most beautiful places in the world. what could possibly go wrong? [thunder cracks] ok, so there's this once-in-a-decade storm forecast and everyone's taking shelter, 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. 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 masterclass and my wife, 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,
>> the greatest joy of traveling is that sometimes you discover a place by chance and it winds up staying with you for the rest of your life. 14 years ago, my late wife kate and i took a ferry from naples to the island of ischia, just an hour away. one night we went to a family-run restaurant where they served food that we never expected to have on an island in the gulf of naples. i try to come back whenever i'm lucky enough to have the chance and the family's eldest, silvia, is meeting me at the dock. silvia >> ciao. >> welcome. >> welcome to our island. >> nice to see you. now we start your adventure. >> are you ready? >> i'm ready! now you may well be thinking, "time for a beautiful drive along the coast for some tasty seafood."
i would encourage felicity to seek out the things that might - help her any longer term to insulate herself against the price rises. - back to richard for another question. talking about a two—year fixed tariff ending on the 6th of september, which might be day one of the new prime minister, by chance. is it advisable fixing or staying in standard variable charging, i am totally confused on the price cap and energy bill hikes? if you are on a fix, you have those fixed rates until it ends and then you revert to whatever the price cap is at that moment. there will be a few weeks of the previous current rate and then it will move to the october rate. back in the day were not that long ago, a couple of years ago, you would have been locked in, you had the certainty and it would mean decent prices but ofgem has frozen competition in the market. it is difficult to get a good fixed deal. the vast majority of people are just taking that price cap rate as it is, which is why, you mentioned
living in houses converted to flats, a house divided into fourflats mean for separate households, four separate metres, will each tenant received the £400 discount that kevin was just talking about? each domestic because of the connection will. receive the discount. in that case, it would be all four flats would get the discount. - that is a nice easy, quick answer. and sometimes those are the best. thank you, john, if you are watching. i hope that answer has helped you. onto kevin with another question about people's lives as they face these astonishing rising bills, worrying about how they will get through the winter. felicity has a question from i am currently on maternity leave with a three—month—old, on statutory pay, nothing has been mentioned to help out people on maternity leave. i am not eligible for any