Perfect Artists, Ferrari

The Italian strain of Adepts. Ferrari are known for their impeccable cuisine, inability to evade assault & battery charges, and their grasp of the fine arts. Having come to Zenchou City in the 70s, they opened up the now-chain restaurant by the name of Tonio's, surprising the locals with their impressive cuisine. They are one of the very few spiritually adept groups favored by those within Japan, primarily due to their talent in rapidly creating cuisine and serving it. While this family seldom showcases their capabilities combatively, they often speak of having an "unmatched utensil".


Ferrari are raised on the principles of honing their knowledge in the fine arts and cooking. Every member of the family is expected to be an expert in one of these by the age of eighteen, lest they draw the ire of their elders. Contrary to being raised to have some links to regular stretches of life, they're instructed to carry themselves with pride in their heritage & abilities, and as most Ferrari remark: "not be a pussy".

Spiritualists (Like): They're alright.
Regular Citizen (VERY HIGH): Greatest pizza in Japan.
Japan (Like): Notorious restaurant chain across the Kyushu region and beyond. Can't get enough.
Kisai Headquarters (MAX): Adorable delivery men! The Sprinters always say they were given extra!
Greenhorn Express (VERY HIGH): Always gives extra. Never missing what was requested!

Illimitato Tavalozza: Meaning "Limitless Palette", the Ferrari are proficient at manifesting kitchenware, food, and seasonings from their reishi. They can still apply fiercer properties to these manifestations, such as sharpness, weight & so forth. The most renowned techniques from their Limitless Palette are the 'Spaghetti Binding', 'Fork', 'Spoon', 'Knife', & 'Pizza Disc'. It is alleged their discounted prices make use of these reishi-comprised alternatives.
Saucillization: Ferrari can utilize the reishi-crystallization feats of the average Adept differently from their peers. They can convert this crystallization to that of a liquid-based matter that they call "Saucillization" due to their tendency to turn it into a sauce. This can sometimes even weave in the qualities of some sauces (spicy, to make it sting and hurt, for example).