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Sweet, hand-roasted red piquillo peppers are now sold in jars across the United States. José stuffs some piquillos with cheese, then takes us to Navarra to show how they painstakingly roast and peel the peppers. He returns to his home kitchen to prepare a cheese and white asparagus salad. He ends with a trip to Pamplona, where the young men run with the bulls – while older men try to improve their cooking in culinary societies.