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Well last night, Daniel, you finally got to taste lagani. You'd be looking forward to

that. The chickpeas with pasta. Did it live up to expectations?

It was very good. It says a very famous Tuscan dish called pasta chitchee pasta and chickpeas

literally which is more of a soup than a pasta dish. It was a bit soupy. It was a little

bit soupy. It was kind of similar, but it was a thick, super thick sauce of chickpeas.

But everywhere you go in Italy, there's often you find pasta shapes that look to your mind

quite similar, cool, different things, different regions. But as you know, the Italians are

very pinniquity and fastidious about what pasta shapes go with what sauce is, what they

should be called and so on.

Well, what is your favorite pasta?

For, I like, well, at the moment we're in the South of Italy, we're heading from Basilicata

to Puglia. Probably my famous pasta from Puglia is orequette. It's probably my favorite

as well as small little ears. But there's as far as long pastures concerned, I like the

thick what they call in Umbria in central Italy, Pici which are very thick spaghetti.

I'm not like Filippo Gana, like spaghetti, no spaghetti, no spaghetti. Yes, is that catching

on? I'm not sure, yeah, I haven't seen it in like a zetta yet.

No, not yet, but if you were limel you'd be working hard to catch on. Remind me of the

pasta that we had when we had dinner in the same place as Dino's Andagu and Mariccio

Fondri. It's so good. That was delicious with that.

Yeah, that's like a buckwheat. Is it buckwheat?

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