It’s classic Italian cooking. Spaghetti, bubbling away, flavoured with only a few of the freshest, simplest ingredients: tomato, parsley, garlic – and rocks. That’s right – rocks, plucked out of the Mediterranean and plopped straight into the pan, all that briny, tangy flavour imparted directly into the sauce as they heat. With every bite, it’s like tasting the ocean waves.
“It was unbelievable,” says Stanley Tucci, reflecting on the dish – the most surprising thing he tasted in the entire second series of Tucci in Italy. “All that flavour of the sea? Incredible.” Just five minutes into the first episode and those still labouring under the assumption that Italian cooking is all spaghetti bolognese and lasagne will have their assumptions challenged.
