Slow Food Salad
- Bio lettuce
- Red tuna from Favignana
- Italian Mozzarella from Campania
- Extra virgin oil from Umbria
- Maldon salt raw or chopped (really tasty, expecially if not chopped)
Wash the salad carefully, then cut it and wipe it gently using a cotton cloth. Drain the tuna and cut it into pieces. Then cut Mozzarella down into cubes using our black ceramic Santoku 5-inch knife. Arrange on a plate, drizzle with oil and salt. Savor every flavor calmly with brown bread. Enjoy!