“Sourcing the very best ingredients from niche producers is important to me given that the food supply chain is increasingly dominated by large-scale retailers. Have you ever seen bottarga like this? It was cured in Sicily with elderflowers and dog rose. Or smelled a cheese like this? It’s a Canestrato that’s been matured for 24 months—you can play it like a drum! These are the true excellences of the kitchen, like this Nebrodi black pig prosciutto, whose pink, slightly saline meat is even tastier than the famous pata negra.