mediterranean food to me is the best yes because it's fresh it's usually like yes and i could eat it every day you know worth other kinds of food you just can't you know after a while it's like a border led yeah but you never get bored with medica i mean you can combine some of the week that it sounds like a heavy and we'll be right back chasing wild ass it's not what you're thinking it's a narrative my travel around the world i have interspersed photos and aromatic recipes which allows you to dream discover and rediscover these great destinations around the world the title of the book came about while we were chasing jackasses ed koch wild ass sanctuary and good about india and i thought it was a great title for the book this is food for the soul not only does it allow you to dream of its a dventure its history its color marry its culture with a sense of humor to spice it out chasing wild is a celebration of life you have to live each day as if it's your last remember my world is  john how did i come up with that it started with my time in italy i think i fell in love of the country like many many people who are not i fell in love with the decor the museums the art and i feel like a lot of italians who come to the states tend to bring the modern side of things because that's what they would like to have in their lives because they've had their this old world around them for so long but for us when we go there that's what we want to see this tradition the tradition the art the history right and so i was passionate about it i was passionate about the and it was a project that took over a year to create so all of our walls are covered with canvas all of our furniture everything in the restaurant was handmade by different artists and of course we have the chef  painting and readapt to be able to create this up the sphere in the restaurant and so it has that sense of of more in a way but more much more of a masquerade if you look at the at the soldiers that have the founders and it created this omeo and i think it's very complementary thank you but you know when you go to europe you have these old cafes you see that in venice a lot of these old cafes that have been there two hundred years with those velvet banquettes and they're they're very ornate but then are actually not pretentious at all they're just cafes and i kind of felt that that's what i wanted to create we've been here six years i think most people would think we've been here forever looking up at the decor and i think it captures that feeling of  much longer right to create a very very large dough and of different thickness depending on what you want to make and so at st i went there for three weeks but six months later i was still growing pasta of the day i really loved it i thought it was a very meditative kind of activity and i fell in love with the whole concept and thought ok the next one i'm going to make we have to do this and that's what we do we  questions i meant to ask him because i know he does there's right and wines and your winds come from all the regions of italy we have mostly tuscany and the north but we do have a few southern wines for people that might like them like some of them are nice in the summer to have but yes as we do have pasta that are very specific to regions sometimes it's nice to have the wine from that region that will fare well with the sauce over this region you know so if you do e i don't know how to say but like you know really soak it up that's right so that's not something that you would do yeah and i think that there are so particular and so protective of their tradition for that i don't think we should be changing right so we really are careful to make sure that we do things as traditional as so there's nothing that you want to change and what you're doing already that's so successful i mean we have specials every day