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When I started Bello I was determined to serve food that people here had never had before.  Heck, a lot of the things I serve, most people in Italy have never had before.

The problem (as I have discussed in previous posts) is that when you get too far out ahead of your customers, you throw out a lot of food.  

So one thing I am doing is buying ingredients that are not perishable.  In Italy, we cure tuna and occasionally, even the heart.  Cured tuna heart is very expensive but it is unlike anything else.  It has a very rich flavor and a taste of the sea.  It’s unbelievable.  I serve it with pasta cooked with olive oil, garlic and parsley.  

This dish is not and never will be on the menu so you have to know to ask for it.

I was able to take a risky strategy and limit my risk with a new approach.  Let’s hope that it works!