From chefs, from nonnas, it's about quality ingredients, the guanciale, the pecorino romano, quality eggs, the pepper — the technique of the pepper, a good pasta, and then the sensitivity of cooking it right.

从意大利大厨和意大利祖母那里偷师而来，高品质的食材，意式烟肉，意大利绵羊干酪，高品质的鸡蛋，黑胡椒——以及研磨黑胡椒的技巧，还有优质的意面，以及对于烹饪的敏感度。