Chef Marco Porceddu: Mozzarella and Avocado Story of the Dish Mozzarella & Avocado Prep time:15 Cook time:20 Difficulty:1 out 5 Serve:4 For peppers: 1 small red bell pepper. 1 small yellow bell pepper. 1tbs extra virgin olive oil. 12 black olives, pitted. 1 clove garlic, sliced. dash of salt dash of pepper 4 4oz mozzarella balls, sliced 2 avocados, sliced 4 tbs extra virgin olive oil 2 springs fresh oregano salt Preparation: Coat the peppers in extra virgin olive oil and

Chef Marco Porceddu pairs chilled diced tuna with a smooth yellow tomato sauce scented with ginger, pink peppercorn, rice vinegar, honey, onion, and a touch of panko.

Alberto Piso layers broth softened pane carasau with tomato sauce, aged Pecorino Sardo, and a poached egg in this generous Italian Sardinian pane frattau.