Between the aisles of the grocery store, chef Marc Bernardi puts together a cuisine inspired by his native Italy. Just take Giuseppe Cocco's spaghettone, which on its way from the shelves to your plate is topped with cherry tomatoes, candied green celery and a lively caper pesto. For the main course, caramelised duck leg is sweetened with an apricot reduction and invigorated with a misticanza of carrots and green beans.