Then there are foods associated with particular regions, such as sparkling wine from Champagne, Gorgonzola cheese, Lardo di Colonnata, Aceto Balsamico di Modena, or the Neapolitan pizza.
At Géosmine (“odor of the soil,” as in a freshly plowed field), Bouttier features items like artichokes barigoule (braised in white wine and herbs) wrapped in fine ribbons of lardo di Colonnata ...