Red datterini, Taggiasca olives, and dehydrated capers

Depending on availability and sourcing, monk's box

Carasau bread, friarielli, and melted provola cheese

Carrot and licorice purée

Walnuts, pine nuts, cumin, white pepper, thyme, honey, and Garum

From Apicius, chestnut sauce paired with Annurca apple and potatoes

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