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Her salads run the gamut—apple with pecorino, lentils and radicchio; blueberry with oat groats, chicories and buttermilk; raw cabbage with ground cherries, cilantro, pepitas and lime.

She then tosses the raw vegetables with a finely diced red onion, grated pecorino, red wine vinegar, olive oil and salt.

Cheese: Parmigiano-Reggiano is classic, but try Manchego or Pecorino for a funkier edge.

The cheese debates could fuel a whole other conversation: mozzarella’s soft melt or the sharp, salty bite of parm or pecorino?

The foreboding carbonara was brewing in my mind — enticed by ingredients of splendid quality; guanciale, pecorino and fresh eggs.