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Century and in sicilian cooking they often replace meat because they're cheaper and they grow everywhere. and then tomato? >> tucci: what kind of pasta are you using? >> of course, homemade, fresh cut macaroni. what else? and it wouldn't be a norma without salty baked ricotta on top. >> what do you think? >> i love it. i love it, it's so simple and it's really delicate. >> thank you. >> oh my god, it's so good. for the next dish, roberta's promised me something special. i never imagined myself or anyone else, eating donkey. it's a donkey. >> yes.

>> eggplants are a gift left by the arab domination in the 9th century and in sicilian cooking they often replace meat because they're cheaper and they grow everywhere. and then tomato? >> tucci: what kind of pasta are you using? >> of course, homemade, fresh cut macaroni. what else? and it wouldn't be a norma without salty baked ricotta on top. >> what do you think? >> i love it. i love it, it's so simple and it's really delicate. >> thank you. >> oh my god, it's so good. for the next dish, roberta's promised me something special.

Plant. >> eggplants are a gift left by the arab domination in the 9th century and in sicilian cooking they often replace meat because they're cheaper and they grow everywhere. and then tomato? >> yes. so we cook it for one hour. >> tucci: what kind of pasta are you using? >> like macaroni. >> of course, homemade, fresh cut macaroni. what else? and it wouldn't be a norma without salty baked ricotta on top. >> what do you think? >> i love it. i love it, it's so simple and it's really delicate. >> thank you. >> oh my god, it's so good. for the next dish, roberta's promised me something special. i...

>> thank you. >> oh my god, it's so good. for the next dish, roberta's promised me something special. i never imagined myself or anyone else, eating donkey. it's a donkey. >> yes. >> it was a donkey. >> yes. donkeys are a favorite around here... this is delicious. ...because they've always been hardworking companions for sicilian farmers. the meat is sweet. >> yes. >> believe it or not, it's really good. it's like beef carpaccio but even sweeter. tell me about the big change you made in your life.

We're in the back yard. and this is, you know -- this is like where our growing operation exists. this was all just junk yard back here. there was, you know, cars pieced out. it was a disgusting mess. then we hired a farmer, melissa, who's here right now. >> i'm melissa netric. i am the gardner at roberta's. we're attaching a piece of wood to the plastic that's going to go over the hoop house. we use hoop houses to extend the season. we're hoping to make a lattice out of greens with this. >> and the benefits to growing our own stuff is obviously like we have the control, the flavor profiles. a...