In the operating theatre at a hospital in Calabria, Asbel Díaz Fonseca and his team are preparing to perform abdominal surgery on a man in his sixties. They deliberate over which medical technique to use – the French or US model – before deciding on the latter.
But their main topic of pre-op conversation is food, namely which pizza is best: Neapolitan or Calabrian. There are subtle differences between the two, they say, but with a Neapolitan medic in the room, diplomacy prevails and they conclude that both types taste as good as each other.
