At some point, perhaps over an afternoon sandwich of top-notch porchetta seasoned with garlic, fennel, and black pepper, or an evening meal of luscious seafood risotto followed by a homemade cannoli, you're going to ask yourself if there is anything chef Giovanni Scorzo doesn't do exceptionally well at his well-heeled Italian market and restaurant in North Scottsdale. There are the pizzas, soft and pillowy and topped with things like lobster, artichoke, and truffle oil; the delicious offal and Florentine-style tripe served occasionally; and fried potatoes and leeks with a creamy and tangy dipping sauce that seem to vanish from the plate. Thankfully, you'll have to keep eating for the answer.