LDT Franciacorta (Lombardy's famous sparkling wine made Metodo Classico) is frequently described as having aromatic profiles of Amalfi lemon (Sfusato Amalfitano) with notes of basil and shaved fennel Riviera = Coastal line or Shore

Aji Amarillo + Acevicadaho sauce crunchy sweet potato, togarashi, salt and evoo

In Calabria, Italy, crabs can refer to several local species, regional terms, or culinary dishes: Stracciatella is a classic Italian gelato flavor made with a sweet milk or vanilla cream base and fine, irregular shards or flakes of dark chocolate.

Tamari Soy Kizami Wasabi with both o toro and chu toro combine and negi = to scallions

Potacchio is a traditional central Italian braising technique from the Marche region Consists of unpeeled garlic, fresh rosemary, extra virgin olive oil, and a dry white wine reduction. Tomato

Same as our regular miso parmesan and burgundy truffles added inside

Bottarga is a salted, pressed, and dried fish roe pouch—most commonly from grey mullet or bluefin tuna—used as an intense umami seasoning. Often called the "Parmesan of the sea," it has ancient Mediterranean origins and is a staple of Sardinian and Sicilian cuisines

Bottarga is a salted, pressed, and dried fish roe pouch—most commonly from grey mullet or bluefin tuna—used as an intense umami seasoning. Often called the "Parmesan of the sea," it has ancient Mediterranean origins and is a staple of Sardinian and Sicilian cuisines

Wagyu A5 Japan White Truffle grated on top of the roll Porcini miso = The Penny Bun (Boletus edulis), widely known as the porcino, cep, or king bolete, is a highly prized edible mushroom recognized for its thick, bulbous white-to-tan stem and sticky, brown bread-roll-like cap