that's going to do it for me tonight. thanks for watching. "anthony bourdain, parts unknown" starts right now. ♪ we go up this beautiful mountain this, incredible town. it goes back to the 12th century. people trudge up the hill to the beautiful church to take the walk that michael corleone took. and now and forever more it will be sort of the godfather theme park where they are just playing the "godfather "theme over and over. >> i think it's more thoughtful to say you're disgusted by this. ♪

>> imagine not waking up every day. >> as one bus after another filled with japanese tourists go up there, oh, look, michael corleone got married there, oh, it's so fantastic. ♪ i took a walk through this beautiful world ♪ ♪ felt the cool rain on my shoulder ♪ ♪ found something good in this beautiful world ♪ ♪ i felt the rain getting colder ♪ ♪ sha, la, la, la, la, la, ♪ sha, la, la, la, la, la, ♪ sha, la, la, la, la, la, ♪ sha, la, la, la, la ♪ ♪

it's one of the most beautiful places in europe, a place whose roots are very much the roots of the town where i live, but somehow i've never been able to get it right. to tell a story, any story of sicily. it's the biggest island in the mediterranean. towns of palermo and can'tia on opposite sides. i've done a show in palemro before, an epic goat rodeo, a failure of humiliating scale. this time i was going to get it right. there's sicily we know from films, and evocative deeply felt history that's not quite reality but cool anyway, right? there's the simple fact of its location tucked away under the boost italy, part of but not really part that have country. >> what? >> its own language, culture and own history of norman, airplane,

roman, spanish, turkish, egyptian interlopers all leaving their mark and their influence. i grew up in new jersey which was pretty much sicily on the hudson. the italian-americans next door weren't from milan, i can tell you that much. i guess what i'm telling you is i figured this will be easy. ♪ a certified hotel, restaurant and working farm that in this case produces olive oil. >> how many acres of property do you have? >> about 40 acres. it's one of the oldest organic farms. >> this is guido, the proprietor. oh, so that's where potatoes come from? >> hue freakin' hard can it be to make an awesome show in sicily? eat the nice food, drink the

wine in and idyllic village in the countryside outside catania. how low impact can it get? ♪ so the plan was we go fishing. we get some fresh octopus, maybe some cuddle fish and explore the bounty of the surrounding waters all while working on our tans. with the local chef, fishermen man of the sea. he knows where to get it good? >> do you like sea urchin? >> i love it. >> how do you say it in italian? >> ricci. >> one of my favorite things to eat. this is my host. what else is out there? octopus? >> and it's also cattle fishing, and -- bravo. i want to try to find sol smaller. >> nice. >> and also the clams.

>> here the water is still calm. i think they will be really full. >> i'm thinking really? are these prime fishing waters? i don't know about this and all the boat traffic and action, i can't see much of anything living down there. >> okay. we anchor here. >> but i am famous for my optimism so i beautifully suited up for what was advertise the as a three-hour cruise. ♪ so i get in the water, and i'm paddling around and splash. suddenly there's a dead sea creature sinking slowly to the seabed in front of me. are they kidding me? i'm thinking can they be happening? splash. there's another one, another rigor mortis half-frozen freakin' octopus, but it goes on. one dead cuddle fish, deceased

octopus and frozen sea urchin after another and splash, splash, splash. each specimen drops along the rocks or sea floor tore historically recovered by toure while the next boat over hurls them into the water one after another. ♪ i'm no marine biologist, but i know dead octopus when i see one. i'm pretty sure they don't drop from the sky and then sink straight to the bottom. >> how many do we have? three? >> yeah. okay. i try to get some now. >> strangely, everyone else pretends to believe the hideous sham unfolding before our eyes, doing their best to ignore the blindingly obvious.

>> and then they gave up and dumped the whole bag of fish into the sea. >> you at this point i begin desperately looking for signs of life. hoping that one of them would stir, become revived. i'm frantically swimming around the bottom littered with dead things, looking for one that's still twitching so i can hold it up to the camera and end this misery, but, no, my shame will be absolute. for some reason i see something snap and i slide quickly into near hysterical depression is this what it's come to, i'm thinking, as another dead squared narrowly misses my head almost a decade later back in the same country and i'm still desperately staging fishing scenes, ceding the oceans with supermarket seafood, complicit in a shameful, shameful incident of fakery.

but there i was, bobbing listlessly in the water, dead sea life sinking to the bottom all around me. you've got to be pretty immune to the world to not see some kind of obvious metaphor. i've never had a nervous breakdown before, but i'll tell you from the bottom of my heart something fell apart down there, and it took a long, long time after the end of this damn episode to recover.

♪ we don't need to boil. we'll be ready without t. [ speaking foreign language ] >> raw clams, abalone and a heart-warming beach scene surrounded with a gaggle of curious and hungry kids. it was at this point about the only possible way for ture to redeem himself. you'll notice, i'm not there. i'm sitting in a nearby cafe pounding one negrone after another in a smoldering, miserable rage.

our evening meal will be at ture's place which is just up the hill in turmina, but by the time dinner rolls around, i'm ripped to the [ muted ]. did i mention it's my birthday? i've had three hours bobbing around on a pitching boat, a couple more hours getting looped and two more hours lying on a sidewalk by the restaurant and i'm gone, baby, gone, and i don't remember any of this, any of it. >> so how is your day today? >> good. a nice boat trip. a little swim. i would be told later that a gentleman named tomaso joined me for dinner. also, someone on the crew mentioned that his wife was present and that she didn't say much, presumably because this was not her preferred way to spend her birthday. >> hi. >> tony. >> this is my passion. i like to find the old variety of olive, and one of this is white. >> so that's original.

>> yes, original, you don't find it anyplace else. >> apparently, there were these white olives harvested from some secret tree only ture knows about. maybe it's next to his secret fishing hole. there was great sicilian wine apparently, and apparently i drank quite a lot of it. there was bread and olive oil, abalone served raw in the shell, baby sardine called neonata, also served raw with a splash of citrus and salt. >> and this is arda, the baby sardine, totally raw with no match ingredients to taste better the fish. salud. >> thank you. >> if you ask a sicilian, right, say where you come from? the correct answer should be i'm italian. >> right. >> no, we say i'm sicilian. >> is sicily italy? >> yes. >> should it be? >> i don't know, but we used to

have influence from britons, normans, arab and sparnish so basically we are a mix. we're a blender. >> oh, look, my octopus! i remember personally catching that one. it was a mighty struggle, too. no, actually i don't. >> yeah, the octopus. >> pretty, beautiful little shrimp. very tender, the octopus, very nice. and another traditional speciality. i'm told they call this tuna tartar. and cuttlefish, i recognize you, my friend. how traditional is this to sicily? >> i think from the part of the sea they almost eat a roll. >> always. >> yes. >> but fisherman only, fishing communities only or in restaurants? >> no. >> always as long as you have been alive, you see crudo like this? >> no. i see crudo in the poor family. >> so, it's not like there's japanese influence, but the japanese sort of gave everybody permission to eat traditional

foods, their own traditional food. what are the great mother sicilian classic dishes? >> the anchovy. anchovy and parmesana. [ speaking foreign language ] >> that's with the sardine. >> yeah, but it's an explosion of flower, but this plate, it's arab, born in the period when sicily was very poor. >> this i like. i even remember it. pasta al fino, actually a true sicilian classic made with fennel, pine nuts, saffron and anchovy, served alongside some sardines that have been curing in chestnuts and salt for days, then lightly fried in oil. >> we have to use our hand, use our hand to eat the fish. >> no problem. i must have slunk back to bed

somehow, collapsed in a sodden drunken heap of self-loathing. i would ordinarily have turned on the porn channel and maybe loaded up on prescription meds, but there's no tv at the agri tourismo. for your financial goals and your everyday ones too. pnc can help. we'll be with you every step of the way. let's start today. we'll be with you every step of the way. p3 it's meat, cheese and nuts. i keep my protein interesting. oh yea, me too. i have cheese and uh these herbs. p3 snacks. the more interesting way to get your protein. what's going on? oh hey! ♪ that's it? yeah. that's it? everybody two seconds! "dear sebastian, after careful consideration of your application, it is with great pleasure that we offer our congratulations on your acceptance..." through the tuition assistance program,

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♪ i love the films "godfather 1" and "godfather 2," but they had nothing to do with any organized crime from reality. they're opera, magnificent opera, but basically a morality tale about loyalty and destroying the things that you claim to love and want to protect. actual organized crime members and literally speaking a bunch spectacularly unkated lazy ass sociopaths who have no problem stealing from their own harder working neighbors. the here in sicily, they are interested and less glamorous than gambling and prostitution. they are and have traditionally been a gigantic parasitical

organism, one that has now grown to be of mere equal size to its host. mary is originally from new york, but she's been living here in palermo for half a century now. she's a food writer, and at one time a reformer for social justice, which is a dicey thing to be here. you've been here all this time? well, why? >> well, i came for a year. it was going to be a year between college and graduate school. i just finished college. i met a man, and therein lies the why. i married a sicilian, and i've lived here ever since. >> piccolo napoli, a restaurant like a lot of others around here except for the quality of its food. tell me about where we are, first of all. >> okay, the father and mother of the present owner opened this in 1951, when there was a wonderful photograph there on the wall of the opening day. it started as a tavern and has

become a well-known and much appreciated restaurant now. it's very straightforward sicilian cooking at its best. ♪ >> we start with some typical things, the kind of things i deeply love, the kind of simple good things that make me happy. panelli, which is a fritter made from chickpeas, caponata, a sweet and sour eggplant dish, kind of like ratatouille but more arab in its influence, a plate of olives and white wine produced from a small batch vineyard run by mary and her husband. this is a panelli? >> panelli. chickpea flour probably came in with the arabs, maybe even earlier, is because chickpeas have been around for a long time. >> and this is the famous caponata and about as sicilian as it gets. >> caponata and cannoli are the two internationally known sicilian dishes.

>> this is what i've been waiting for. this is what i wanted sicily to be, something to soothe my shattered soul. it doesn't take much, a bowl of good pasta. in any case, the famous spaghetti al nero di sepia, spaghetti in cuttelfish ink, also pasta with swordfish, eggplant and tomatoes. >> okay. >> ah, beautiful. perfect. perfect pasta. very happy with that. >> good. i know you've been looking forward to it, so i'm glad it's good. it's an expensive city for some things because the consumer is paying -- >> more. >> -- more so that the store can afford to pay its extortion money. the big change that has happened is that up until the mid-'80s,

the late '80s, there were a great many sicilians who thought if they were honest and didn't have anything to do with the mafia, they could live without being affected by the mafia. apparently, 80% of the businesses in palermo and 70% in the rest of italy that pay extortion. >> that's a lot. >> that's a lot. >> but not everybody pays the bite. a small but growing coalition of businesses have joined a group, called adiopizzo, a grassroots organization taking a stand against the mafia's traditional mere total control over the food chain, from farm to table. i come out of the restaurant business in new york. you got taxed with every laundry order every time they took your trash away. it was built in to all your basic services. >> here it's much more going around. christmas and easter. >> guy comes by. >> the guy comes by. i mean, it's plain and simple extortion. >> given that that's a pretty straightforward situation, some

of these guys who banded together, what happens? the guy shows up, says "i'm not paying you." what happens next? >> well, apparently now the mafia has decided that it isn't worthwhile bothering with the people who belong to addiopizzo. there's so many others out there and why look for trouble. how true it is, i don't know. >> right. >> to belong to the addiopizzo, you have to sign a pledge that you will not pay and that if you are approached, you will go to the police. the police. >> right. >> then they send you to lawyers and to another organization which deals with the people who are actually having trouble. it's incredibly complicated. i mean, there are no easy answers. >> right. >> what about big farm? what about some of the things that are -- that are happening on a much more legitimate level? >> i mean, who is more destructive worldwide? you can make a very good argument. >> that's horrible.

i'm upset because i'm sounding as if i'm making apologies for the mafia. it's just i think what has happened, that having lived 50 years in sicily, i'm much more skeptical than most americans. >> right. >> i don't know that -- >> i know what you're saying. you're saying you're not so sure that a mafia-free italy would be that much more functional? >> no, no, absolutely. >> i'm not so sure. >> i'm not so sure at all. but i am constantly amused by the fact that 45 years ago, if i said to americans, i said i live in sicily. sicily? how did a nice girl like you end up in a place like that? >> really? >> now it's oh, on a farm in sicily, how romantic. oh, i envy you. so, perception of sicily -- >> it has changed. >> it has changed, enormously. enormously. >> in 2007 there were only 160 adiopizzo members, and now over 800.

pretty cool considering we're talking about a group who have demonstrated no regret or hesitation in killing judges, politicians, police, prosecutors. back to catania, and when you're talking late-night dining options, you're talking one thing, the enticing smell of smoke wafting through the streets, a smell that's enticingly equine. i smell rainbow dash. >> yes, yes! >> yes! >> anthony and marco, a couple of sicilians and aficionados. >> this is one of the older side, famous, you know, families of mafia, you know, that grows in crime organization here. >> oh, right here? >> yeah, yeah, yeah. nowadays seems to be like a bit

more quiet because they are all getting arrested, so they prefer to sell meat against drugs. ♪ >> so, right over there you can bet on a horse? >> we can bet horses, yes. people like to bet horses, and here you eat the one that lose. >> right. >> the loser goes on the fire. that's not a nice thing, but, i mean, sometimes it happens for real, huh? >> cycle of life. all right. [ speaking foreign language ] >> so why horse? where does this tradition come from? >> from arabs. maybe also egyptians. then we have greeks, 750 years before christ. then we have romans. because we have to say that sicilian are big bastards. of course, because we are being conquered by everybody. also our dialect. there are many words that are

understood by other people. if i say sicilian dialect word, maybe an arab can understand me, an italian no, because italian language comes from latin, something different. we are sicilians before to be italians. >> right. >> remember this. >> i'll never forget. >> look at this side of the meat. it's yellow, it's not white. when it's yellow, it means that the horse has been bred eating fresh grass. [ speaking foreign language ] >> perfecto. okay. >> tear and go. >> yeah. >> you like the taste? >> it's good. >> it's a bit sweet, huh?

>> mm-hmm. >> simple, you don't need nothing. horse meat. basically, it's loved by quite everybody here, you know? we can have it for meatballs, and we can have a horse meatball. >> as you wish. i'll try anything. >> make some different things, you know. scrambled bread, parmesan cheese, pecorino. >> right. >> parsley, eggs, and, of course, horse. >> and horse. it is very tasty. let's put it this way, when my daughter asks me for a pony, i'm bringing her here, pointing at that grill and saying here's your [ muted ] pony. ♪ added nitrates, nitrites or artificial preservatives. now deli fresh flavor is for everyone. like those who like... sweet. those who prefer heat. and those who just love meat. oscar mayer deli fresh. a fresh way to deli.

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>> park odeo nebrodi is a national park, and within that is a free range pig farm. they breed these special heritage pigs there, the black boar of nabrodi, a combination of wild sicilian boar and domesticed swine thought to have been brought here from spain long ago, this breed of pig is raising the profile of the pig here. >> smell of shit everywhere, yeah? look, look, here now, the noise. the car. they will arrive. fantastica. >> like any good-tasting

high-quality pig, the secret is largely, what were they fed, how did they live, were they happy? >> i'm a hunter. i've never seen so many in once. it's like i feel -- >> you should be shooting something. >> yeah. >> a poorly fed pig who lived his life in squalor, stress and fear makes for bad pork. this is why we should treat animals well, not just because that's the nice thing to do, but because it makes them provably more delicious. [ speaking foreign language ] >> chestnuts, acorns, roots and stuff foraged from the hills, supplemented by some nice fattening grain during the winter months when wild food is less easy and less plentiful. >> they catch here the animal only with the trap. >> right. >> it's a shame that they don't let you shoot.

a ♪ >> i like pigs. not to hang out with, to eat. i don't have a tattoo of a pig or anything, but i like them fine, and when given the opportunity to shoot one in the brain or see one shot in the brain so that i may suck on its entrails and other parts, i'm down. that's what is called cheering me up from some manic depression. >> bang, and this pig is like pauly, you won't see him no more. even with the brain dead, the heart still goes on beating, sort of like, pick a kardashian. in the case, however, the last few beats of the heart are absolutely necessary to pump all that red, red crave into a bucket for sanguinacco. the are the salt helps prevent

it from coast guard lati it from coagulating too quickly. >> so fast, incredible. >> there's a kardashian joke there somewhere. kim gets ready for the big day. it's date night at khloe's house. real housewife gets ready for summer. grooming tips from teresa giudice. i got a million of them. let's hope kanye never has to see this. oh. >> we hang now. bye. bye. >> then, get to work. >> okay. >> very fast, eh? >> all those good bits, the lungs, kidneys, they get cooked slowly in fat with garlic, chili pepper, a little wine. is the meat also, what, the liver?

[ speaking foreign language ] >> so, it's all of its interior? >> all of the interior with a little bit of fat. >> fat. it's like pork confit. >> yeah. >> oh, that's pretty. meanwhile, the intestinal casings get filled with blood and gently poached until creamy, bloody delicious. and a nice spread of homemade cured meats, local cheese and homemade wine. let the party begin. so, what do we have here? let's identify these products. cappicola? >> cappicola. >> that's the slice -- >> prosciutto. lardo. >> pancetta? oh, that looks good. >> the cheese is local, provolone. this is the ricotta and just

cooked in the oven. >> mm-hmm. the bread? >> the bread is from the ankle, and they have also salami and they have sausages. >> and this cheese? >> canestrato. >> and what do you call that dish? >> just on a pan. >> right, beautiful. mm-mmm. that's good. >> oh, the best moment of the day. >> indeed. oh, yeah. >> what do you think about this? >> it's good. but you know, for me, the ricotta, really good. >> i think it's a complete country, this place. you discover sicily, an aspect that i think very few people know. this is incredible. even the bread, is the old lady,

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than america has had a country. [ speaking foreign language ] ♪ >> we'll stop here. >> catania, the early morning market. it's been going on for longer than america has had a country. it's old, old italia. do they know you here? do you shop here often? >> yeah. >> this is not tomaso's first trip to the market by a long shot. his mom is a regular. she comes here almost every day. >> thanks. >> see, this is a mix. you can find here everything. each butcher, more likely they have their own specialty. fresh ingredients, you know. >> they do lamb? >> yeah, they do lamb, sausage,

the hamburger. this is normally at least about 6 months old, at least. over here. this is the place where she buy the spices for her home, and the veggies. >> this is what the market is best known for, seafood. >> bongiourno. this one is one of the biggest reseller that we have in the fish market. you can also see the variety. >> yeah. >> we consider the tuna like a pig. we don't throw away anything. see, this is typical. you can find all it here. >> oh, those are the tiny, tiny little clams. >> right. >> yes. >> you can see the shrimp are

normally still alive. >> so i see sepia. baby -- >> baby sardine. >> baby swordfish. i'm joining tomaso for lunch today. mom's cooking, so we've got to do some shopping. >> bongiourno. [ speaking foreign language ] >> they look beautiful. >> yeah. the color is beautiful. >> and bongiourno. so, we'll go have some today, so the shrimp and -- >> baby sardines. >> gracias. bongiourno. >> i'll tell you. >> what do you want to try? blood sausage? [ speaking foreign language ] >> just blood?

no onion, no spice, nothing? >> a little salt. >> whoa, whoa, whoa. >> oh, a little pepper. >> si. >> you squeeze it? >> no, no, your hand. >> mm-mmm. [ speaking foreign language ] >> like cordula. >> si. interesting runner-up. >> oh, that's good, mm-mmm. usually, i don't like tripe plain. i like it in a sauce and a little spicy. that's very tasty. looks like hell, tastes like heaven. if you like this, you're sicilian. >> you're right. >> very, very. ♪

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♪ i don't have any grandparents. my mom, i guess she cooks, but last time she ever invited me for dinner was, like, 1972. so, given that tragic, dysfunctional, too-much-information kind of history, is it any mystery why i'm always on the lookout for grandma? anybody's grandma will do. hell, i've been known to cruise rural state highways looking for hitch-hiking grannies to abduct so they'll cook for me. and given my fragile, emotional state, it makes sense that i

would dragoon tomaso's mom into making me lunch. is that heart warming or, like, creepy and sad? >> smells good in here. >> wine in the meantime. cheers. >> cheers. >> need any help chopping parsley? oh, perfect. for lunch we've got the shrimp and sardines from earlier at the market, but first this. just grab one? it's like arancini but with hollowed out potatoes. filled with cheese, breaded and fried. ooh, delicious. >> basically, when the feta's ready and the fill with the cheese and -- >> oh, yes. >> we dip in the eggs to seal the potato. >> right. >> and then the crumb bread and fried. >> my mother cooks for everybody, even if it was midnight. in my house it was my father's friends over my friends.

>> right. >> so, when we all have to share all together and have a dinner, my mother is cooking for everybody. because the problem is when she cook, even if she know it's only for five people, she cooking for ten. >> ten, just in case. ♪ more capalaba. this is sicily, after all, and this is the classic starter. also, a bread and tomato salad. >> tomaso: would you like to try something? >> anthony: that's old school. >> tomaso: we toast -- we toast the bread to make it a little bit harder. and normally we do, with bread at least two days here, two -- two days old. >> anthony: right. it's really good. really, really good. that's sicily right there. >> tomaso: right. yes. >> anthony: fresh shrimp, sautéed in garlic, butter, and herbs. i've noticed over time as i travel around the world that

every great and enlightened culture, when they are confronted with the shrimp, or a prawn, right away. >> tomaso: that is the way you see if it's fresh or not. >> anthony: so, typical day when you were 15 years old. what did you eat for lunch? >> tomaso: we'll never missing pasta for lunch. >> anthony: pasta and meat? or pasta and fish? >> tomaso: yes. and fish. of course something lovely. basically you have to go right behind the corner to find your products. so whatever you can produce in sicily, that's who she used to buy. >> anthony: watch this, she can zip the bone right out. out comes all the bone. who needs a knife? sardines filleted neatly, sautéed in garlic and oil, a little red pepper. that's a beautiful thing, right there. [ tomaso speaking italian ] >> anthony: good. i tell you another two hours here i'll be speaking italian. well, i'll be speaking sicilian. [ tomaso's mom speaking italian ] >> anthony: yes. you have to eat it hot. this is very nice. yeah, if you don't like this there's really no hope for you. [ tomaso's mom speaking italian ] >> tomaso: there's something

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♪ >> anthony: my last night in sicily. and after this, i'm going back to new york, crawling under my bed and adopting a fetal position for like six weeks. can i cut some vegetables? i may look normal. okay, i don't exactly, but i'm not barking uncontrollably or running around shrieking with my pants wrapped around my head, which is what my instincts are telling me i should be doing. to me, one of life's great joys is cheese. no, i'm eating cheese, which makes me happy. always. and drinking wine. good wine. and a hell of a lot of it. and i'll just make it over the hump, with any luck at all. we have a mozzarella here, a pecorino. turi joins me for a final meal, along with antonio, guido, and guido's girlfriend, ana. this is an agriturismo.

this is not a concept that exists in america, but it is a concept that should exist. okay, now please explain what it is. >> guido: agriturismo is an hotel linked to the territory. you have to use local product, local recipe. >> anthony: penne with sundried tomatoes, zucchini, all from the farm. oh, man, that looks good. >> guido: wow. wow, wow, wow, wow, fantastic. >> anthony: whoa. some nice rabbit, olive oil, also from the farm. more wine, i might just make it.

what -- this is called agrodolce. it's bitter. if you talk about italy as a whole, it is the most interesting aspect of italian cuisine. not just gastronomically, but philosophically. because it is a philosophical thing. life is too good. i need a little bitterness to remind myself of the eternal tragedy of our existence. >> turi: you're right. the part sweet and sour of the life. >> anthony: one final attempt before i go to extract something meaningful on what it means to be sicilian. what's wrong with these people in the north? >> guido: people from the south are coming from these greek street culture, where, the philosopher. while in the north, the austrian came through. so -- >> anthony: oh, that's the harshest, meanest thing anyone can say. >> guido: very practical people. and figured out that the last century, the three best writers

in italy are from sicily. >> antonio: because they consider us just like a weight when there are problems. >> anthony: right. >> antonio: but finally on summer they all come here to make vacation. it's a good thing for us, you know? >> anthony: in the end, it all comes back to the "godfather". we go up this beautiful mountain, it's this incredible town, it goes back to the 12th century. there are few places on earth more beautiful. but there we are sitting and what [ sings "godfather" theme ] it was like a "godfather" theme park. "oh look, michael corleone got married there. it's so fantastic!" >> antonio: do you know i just look these people, you know, with the "godfather" t-shirt and i say, "oh my god." >> guido: why people get stuck on these -- i love the

"godfather" movie, because there is this big sense of fate. >> anthony: michael had many options. he destroyed his family. and everybody, everything he touched. >> guido: in a way, it's fair. >> anthony: so it's fair. >> guido: coppola did a good movie for sure. >> anthony: coppola. he didn't -- it up. >> guido: no. >> anthony: no. >> guido: no. ♪ >> anthony: how do we make a show that looks completely different than the show we did last week? it's nice if you really, really liked last week's show. but i'm not going to do that one again. certainty is my enemy, you know. i'm all about doubt. i started doing this late in life. i can't say that i'm evolving or maturing or doing anything differently. same dick i was 13 years ago. ♪ ♪ i took a walk through this beautiful world ♪