The difference here would be the addition of cappacuolo, but it's not cappacuolo that we're used to, from what we can easily explain to. Rather than a slice of meat straight from the muscle, it's some weird sausage-type thing. So you don't get any added texture, and also the contributions https://raymondpfsep.blogdeazar.com/33797874/new-step-by-step-map-for-hunan-wok-cranford-new-jersey