Had a long talk with Dom and Maggie today about cheese. Buffala mozz imported from Campagna, always. Fior di latte, domestic mozzarella, always. Most of the time the third cheese is grana padana. If his supplier doesn't have grana, which happens sometimes, he uses parmigiano reggiano, which is more expensive. And so it has been for a long time. Today he happened to be using parmigiano.
Fresh baby artichokes, oh yeah.