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Wunderkind or mad scientist? Meet the molecular gastronomist who's put sentient dessert on the menu.
Prigione Cafe's elderly baker is a slave to tradition: no electricity, or joy, since 1819.
Eat fresher than ever before: sprouts directly from the dirt, eggs straight from a hen's cloaca.
Her dishes are hot, sticky, spicy, and wet. Clothing is optional, kissing encouraged.