 something of the flavor profiles of the place. I mean, they're, they're well known even for people who've not been there, right? Like sort of, there are a lot of cliches like tomato, olive oil, garlic, anchovies, peppers, those kinds of things, like very strong, you know, sun blessed flavors, I guess you could call them. But there was one little section of your book that I thought was so interesting because you were like, it's the odds, right?