starts with a generous slather of our house-made Calabrian chili spread, Layered atop is our fresh, in-house stretched mozzarella, creamy and pillowy, melting into every bite like molten silk. Sliced thin for maximum punch is imported hot soppressata, a coarsely ground, air-dried pork salami from Calabria's rugged hills, spiced with fiery red peppers for a bold, peppery snap. Next comes the gabagool straight from Italy—our premium capicola, a dry-cured pork shoulder masterpiece with a tender, fatty marbling and subtle spice that melts on the tongue. For that blistered edge, we pile on roasted long hots, charred Italian frying peppers with their signature smoky-tangy bite and intact, wrinkled skins. The heat escalates with a drizzle of hot honey, a devilish fusion of wildflower sweetness and chili-fueled fire. Capping it all is a finish of 10-year aged imported balsamic glaze from Modena, its syrupy sweetness cutting through the chaos