Chef Marco Porceddu: Heirloom tomato salad "farm to table" Story of the Dish Heirloom tomato salad Prep time: 10 min Cook Time: 0 difficulty: 1 Serve: 4 Ingridients 4 cups cut heirloom tomatoes 2 tbs finely chopped green onions 1 tbs finely chopped garlic 4 tbs balsamic vinegar 4 tbs extra virgin olive oil Dash of salt Dash of pepper 4 springs of fresh thyme Preparation Place the tomato in a bowl add green onions and garlic. Then add the vinegar, the extra virgin olive oil

Chef Mauro Raspa preserves Mamma Delfina’s Italian Sardinian ravioli with saffron pasta, ricotta, fresh pecorino, beet, lemon, nutmeg, and a rich lamb and tomato ragù.

Chef Marco Steri combines tender Italian octopus, waxy potatoes, scallions, parsley, garlic, chile, red onion, lemon, and olive oil in a bright agrodolce seafood salad.