The little things, as Mario says, are beautifully simple but impossibly difficult to do. Like bringing the world’s best-tasting tomatoes, grown in volcanic ash and picked by hand in Italy to a table in America. Crafting a recipe with the right ingredients. Slow batch cooking the sauce. After all, anybody who knows how to do things right (and we do), knows what matters. It’s what makes the best sauce. It’s what sets the scene.

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