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Tomato Mozzarella Salad 1 portion

1 Heirloom Tomato
1 Fresh Mozzarella
3 each baby heirloom tomato
.25 oz shaved red onion
1 table spoon villa manodori extra virgin olive oil
1 tables spoon villa manodori balsamic
Salt and pepper
8 pieces micro basil

Slice both the mozzarella and tomato in ¼ inch slices.  Season with salt and pepper and drizzle ½ olive oil on top of them.  Arrange on plate every other one.  Take baby heirlooms and toss with shaved onion and other ½ olive oil, season with salt a pepper.  Place over top of the tomato and mozzarella slices.  Drizzle balsamic over all tomato and mozzarella.  Garnish with micro basil.

Calamari and Shrimp
1 portion

3 each 4inch Squid tubes, sliced in ¼ inch rings
3 each 16/20 shrimp, cut in ½ inch pieces
.5 oz pickled fennel
.25 oz pepperoncini, cut in ¼’s
2 cups all-purpose flour
1 cup semolina flour
Salt and pepper
Chili flakes
Parsley, chopped fine

Pickled Fennel

2 heads of fennel, julienned
32 oz rice wine vinegar
3 oz granulated sugar
1 cinnamon sticks
3 each whole clove
2 each whole allspice
12 oz water

Combine all ingredients except fennel in a pot and bring to a boil.  Cook liquid for 10 minutes, add fennel and turn off heat.

Dish preparation

Pre-heat a fryer with canola oil to 350 degrees.  Combine both flours and set aside.  Combine all other ingredients and mix with flour.   Strain off any extra flour. Drop in fryer and cook for 1 minute.  Drain off the oil and toss with salt and pepper, parsley and chili flakes to taste.