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!