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When I eat wings, I often find myself more excited about the crisp carrots, celery and blue cheese than the wings themselves.

I added a scoop of pistachios — another Italian specialty — and tossed arugula and a wedge of blue cheese into my bag.

Plus, I’m obsessed with the interplay: the super-crispy wing against the creamy richness of ranch or blue cheese, the cold crunch of carrot or celery contrasting with the warmth of the wing and sauce.

From honey lavender and strawberry honey balsamic with black pepper to pear and blue cheese, and even smoked mac and cheese, there’s something for every palate.

The irony is fermented food products, like sourdough, and those rife with fungi, such as blue cheese, have long reigned over the food scene in the U.S.