Classic crispy chips with a tangy tomato twist, perfect for a vibrant Italian-style snack.

Tomato

Minimum order: 10 people. 48-hour advance notice required

BUFFET OPTIONS

Crunchy wavy chips with an extra satisfying texture and light saltiness.

Wavy Potato

Crunchy baked rings with the aromatic warmth of fennel, a classic artisanal Italian snack.

Taralli with Fennel

Vita Sana

Selection of Italian cold cuts, Italian cheeses, roasted artichokes, roasted red peppers, Sicilian olives with crostini. Perfect for any home party, boat party, and office drink reception

COLD CUT & CHEESE PLATTER

Smoky and sweet paprika flavour adds depth to every crisp bite.

Paprika

Golden and lightly salted, these traditional chips bring simple pleasure with every bite.

Classic

Zesty lime and pink pepper create a bold and refreshing snack experience.

Lime & Pink Pepper

Inspired by the flavours of Liguria, these chips blend aromatic basil pesto with a delicate crunch.

Basil

Thinly slice the tomatoes using a sharp knife or mandoline to about 1/16–1/8 inch (1.5–3 mm) thickness. Pat slices dry on paper towels to remove excess moisture; this helps them crisp.

Prepare tomatoes

In a medium bowl whisk together all-purpose flour, cornstarch, semolina, salt, black pepper, dried oregano, and grated Parmesan. In a separate small bowl, lightly beat the cold egg with the cold sparkling water. Pour the wet into the dry and whisk just until combined — batter should be thin and coating, similar to a tempura batter. If too thick, add up to 1–2 tablespoons more sparkling water.

Make batter

Pour neutral oil into a wide heavy skillet or deep fryer to a depth of about 1/2–3/4 inch (enough to shallow-fry and allow slices to float). Heat to 350°F (175°C). If you don't have a thermometer, a small drop of batter should sizzle immediately and float.

Heat oil

Working in small batches (3–4 slices at a time so oil temperature stays steady), dip each tomato slice into the batter to coat both sides, letting excess drip off. Gently lay slices into hot oil and fry 1–2 minutes per side until golden and crisp. Use tongs or a slotted spoon to flip once. Avoid overcrowding.

Fry tomato slices

Transfer fried tomato chips to a wire rack set over a sheet pan or paper towels to drain. Immediately sprinkle with a pinch of flaky sea salt. Repeat with remaining slices, keeping cooked chips warm in a low oven (200°F / 95°C) if desired.

Drain and season

While frying the chips, whisk together tomato paste, extra-virgin olive oil, red wine vinegar, honey, garlic powder, smoked paprika, and lemon zest in a small bowl until smooth. Taste and adjust balance — add a little more honey for sweetness or more vinegar for tang. Stir in chopped basil.

Make the glaze

Lightly brush or spoon the tomato glaze onto the warm fried tomato chips immediately after draining. Use a light hand so the glaze adds tang and color without making chips soggy. Allow glazed chips to rest on the wire rack 1–2 minutes so glaze sets.

Apply glaze

Arrange glazed tomato chips on a serving platter. Sprinkle with additional grated Parmesan and microgreens or extra basil if using. Serve immediately while crisp. These are best eaten within 10–15 minutes of frying for optimal crunch.

ripe tomatoes (medium)

all-purpose flour

cornstarch

fine semolina (or fine cornmeal)

cold sparkling water

large egg (cold)

salt

black pepper

dried oregano

grated Parmesan cheese

neutral oil for frying (vegetable or canola)

tomato paste

extra-virgin olive oil

red wine vinegar

honey

garlic powder

smoked paprika

fresh basil (finely chiffonade)

lemon zest

 flaky sea salt

microgreens or extra basil

grated Parmesan (for finishing)

Confirm final guest count (minimum 10) at least 48 hours before service. Prepare serving equipment, chafing dishes, fuel, and utensils. Keep cold items on ice and hot items in chafing dishes over simmering water with chafing fuel.

Arrange plates, napkins, flatware and serving utensils at the start of the buffet line. Place trash receptacles nearby.

Preheat oven to 200°C (400°F). In a large bowl combine olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest and juice, kosher salt and black pepper. Add chicken thighs and toss to coat evenly. Marinate 30 minutes at room temperature or up to 4 hours refrigerated.

Marinate

Place chicken thighs skin-side up on a rimmed baking sheet or in a roasting pan. Roast in preheated oven for 35–45 minutes, or until internal temperature reaches 75°C (165°F) and skin is golden and crisp. For even browning, rotate pan halfway through.

Roast

Transfer cooked chicken to a steam pan lined with foil and keep in a chafing dish over simmering water (not direct flame) to maintain temperature. Garnish with chopped parsley and lemon wedges just before service. Replenish as needed to serve 10 people.

Hold and Serve

Bring a large pot of salted water to a rolling boil. Cook penne pasta for 10–12 minutes until al dente, drain and toss with a little olive oil to prevent sticking. Meanwhile, heat olive oil in a large sauté pan over medium heat.

Prep Vegetables & Pasta

Add diced onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds. Add zucchini, red bell pepper and broccoli florets; sauté 5–7 minutes until vegetables are tender-crisp. Add cherry tomatoes and cook 2 more minutes.

Cook Vegetables

Pour in vegetable stock and heavy cream, bring to a gentle simmer and reduce for 3–4 minutes. Stir in grated Parmesan, salt and pepper. Add cooked pasta to the sauce and toss to coat evenly. Adjust seasoning to taste.

Combine & Finish

Transfer pasta to a steam pan and keep in a chafing dish over simmering water. Sprinkle additional Parmesan and torn basil leaves on top before service. Stir occasionally to prevent sticking; replenish as needed.

Arrange assorted deli meats and cheeses on a chilled platter or tray. Group by type and fan slices for easy picking. Place pickles, olives, crackers and condiments in small bowls alongside. Keep platter covered and chilled on ice until service; replenish frequently.

Toss seasonal vegetables with olive oil, salt and pepper. Roast at 200°C (400°F) for 20–30 minutes until caramelized and tender. Transfer to a steam pan for holding and garnish with chopped parsley before service.

Roasted Seasonal Vegetables

Cook rice according to package or standard pilaf method using stock instead of water. Stir in chopped fresh herbs (parsley, thyme), butter, salt and pepper. Keep warm in a steam pan and fluff before serving.

Herbed Rice Pilaf

Boil peeled, chopped potatoes until tender. Drain and mash with butter, warm milk or cream, salt and pepper until smooth. Transfer to a steam pan and keep warm; stir occasionally to maintain texture.

Mashed Potatoes

Arrange bite-sized seasonal fruit attractively on a chilled platter. Keep covered and refrigerated until service to preserve freshness.

Fresh Fruit Platter

Arrange assorted petit desserts on platters. Keep refrigerated items chilled until service. Brew coffee and keep in insulated urns; set out tea bags with hot water and sugar/cream on the beverage station.

Finish hot dishes with chopped parsley or basil and lemon wedges as indicated. Taste and adjust seasoning on all items before service. Maintain food safety: hot foods above 60°C (140°F) and cold foods below 5°C (41°F). Replace chafing fuel and ice as needed during service.

Assorted dinner rolls

Unsalted butter

Mixed green salad (base, washed)

Assorted salad dressings (vinaigrette, ranch)

Ice (for display/holding)

Serving utensils and disposable plates/flatware/napkins

Chafing fuel cans

Steam pans / chafing dishes

Bone-in, skin-on chicken thighs

Olive oil

Garlic (minced)

Fresh rosemary (chopped)

Fresh thyme (chopped)

Lemon (zest and juice)

Kosher salt

Black pepper (freshly ground)

Dry penne pasta

Yellow onion (finely diced)

Zucchini (sliced)

Red bell pepper (sliced)

Broccoli florets

Cherry tomatoes (halved)

Vegetable stock

Heavy cream

Parmesan cheese (freshly grated)

Salt

Black pepper

Assorted deli meats (turkey, roast beef, ham)

Assorted cheeses (cheddar, swiss), sliced

Pickles and olives

Assorted crackers

Mustard and mayonnaise

Roasted seasonal vegetables

Herbed rice pilaf

Mashed potatoes

Fresh fruit platter

Assorted petit desserts (mini tarts, brownies, cookies)

Coffee (brewed)

Assorted tea bags

Fresh parsley (chopped)

Fresh basil leaves

Lemon wedges

Rinse the russet potatoes under cold water to remove dirt. Using a mandoline with a wavy/crinkle blade (or a crinkle cutter), slice each potato into 1.5–2 mm thick wavy slices. Keep slices even so they cook uniformly.

Wash and slice

Place the potato slices in a large bowl and cover with cold water. Swirl them with your hands to remove surface starch, then drain. Refill with fresh cold water and soak for 20–30 minutes (or up to 2 hours refrigerated) to leach more starch for crispier chips.

Rinse and soak

Drain the slices and spread them on clean kitchen towels or paper towels. Pat dry thoroughly—moisture will cause oil splatter and soggy chips. If you used extra cold soak, transfer slices to an ice water bath briefly, then dry completely.

Dry thoroughly

Pour the vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 3–4 inches (enough to fully submerge slices). Heat oil to 160°C (320°F) for the first fry. If you don't have a thermometer, heat until a small piece of potato sizzles gently.

If using cornstarch for extra crispness, toss the dried potato slices lightly with 1 tablespoon cornstarch in a large bowl to coat very evenly, then shake off any excess. This step is optional but gives a slightly drier surface and crisper result.

Optional light dusting

Working in batches (do not overcrowd), gently lower potato slices into the 160°C oil using a slotted spoon or spider. Fry until they are just cooked through and pale gold at the edges, about 3–4 minutes. They should be limp but not browned. Remove and drain on a wire rack or paper towels.

First fry (blanch)

Raise the oil temperature to 190–195°C (375–385°F) for the final crisping. Allow the oil to come back up to temperature between batches.

Increase oil temperature

Return the par‑fried potato slices to the hot oil in small batches. Fry until they become golden and crunchy, about 1–2 minutes. Stir gently to keep slices separated so they crisp evenly. Remove with a slotted spoon and drain on a wire rack or paper towels.

Second fry (crisp)

While chips are still hot and slightly oiled, season immediately with fine sea salt (about 1.5 teaspoons total) and a light sprinkle of black pepper if desired. Toss lightly to distribute seasoning evenly. Taste one and adjust salt as needed.

Season while hot

Let chips cool completely on a wire rack to maintain crispness. Serve immediately for best texture. To store, cool fully then place in an airtight container; they will keep crisp for 1–2 days.

Cool and serve or store

Russet potatoes

Cold water (for soaking)

Ice (optional, for ice water bath)

Vegetable oil (or high‑smoke neutral oil)

Fine sea salt

Black pepper (optional)

Cornstarch (optional, for extra crispness)

In a small bowl, combine the dry white wine (warmed to slightly above room temperature, about 75°F/24°C) and the active dry yeast with the teaspoon of sugar. Stir gently and let sit 5–7 minutes until foamy. (If not foamy, yeast may be inactive; replace.)

Bloom yeast

In a large mixing bowl, whisk together the all-purpose flour and fine sea salt until evenly distributed.

Make a well in the flour and pour in the foamy wine-yeast mixture and 1/4 cup extra-virgin olive oil. Using a wooden spoon or your hand, incorporate the liquid into the flour until a rough dough forms.

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. If the dough is very sticky, sprinkle up to 2 tablespoons more flour (add sparingly).

Flatten the dough slightly and fold in the fennel seeds and the optional coarse black pepper, distributing them evenly by kneading 1–2 minutes more.

Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rest 30 minutes at room temperature to relax the gluten (no major rise is necessary).

After the rest, divide the dough into 24 equal pieces (each about 25–30 g). Keep them covered with a towel to prevent drying.

Roll each piece between your palms or on the work surface into a rope about 4–5 inches (10–12 cm) long and roughly 1/4 inch (6 mm) thick. Overlap the ends and press firmly to seal, forming a neat ring. Ensure seams are well sealed so rings don't open in boiling.

Bring 6 cups of water and 1 teaspoon sugar to a gentle boil in a wide pot. Reduce to a simmer. Working in batches of 6–8, drop rings into the simmering water. They will sink then float; simmer for 1 minute on each side (about 2 minutes total per batch). Remove with a slotted spoon and drain briefly on a clean kitchen towel or wire rack.

Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and brush lightly with 1 tablespoon extra-virgin olive oil (or use a silicon mat).

Arrange the boiled, drained taralli on the prepared baking sheets spacing about 1 inch (2–3 cm) apart. If desired, lightly brush the tops with a tiny amount of olive oil and sprinkle with coarse sea salt or flaky salt.

Bake for 20–25 minutes, then rotate the pans and continue baking another 10–15 minutes until the taralli are deep golden and crunchy. Total bake time should be 30–40 minutes depending on oven and size; they should sound hollow when tapped.

Remove from oven and transfer taralli to a wire rack to cool completely. They will crisp further as they cool.

Store in an airtight container at room temperature for up to 2 weeks.

dry white wine

fine sea salt

active dry yeast

fennel seeds

coarse black pepper (optional)

water (for boiling)

white sugar

extra-virgin olive oil (for pan)

coarse sea salt or flaky salt (for sprinkling)

In a small bowl, combine the dry white wine (warmed slightly to lukewarm, about 95–100°F / 35–38°C) with the sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy. If it does not foam, the yeast may be inactive—replace and retry.

In a large mixing bowl, whisk together the all-purpose flour, sea salt, fennel seeds, and freshly cracked black pepper until evenly distributed.

Combine dry ingredients

Create a well in the center of the flour mixture. Pour in the foamy wine-yeast mixture and 3/4 cup extra-virgin olive oil. Using a wooden spoon or your hands, mix until a shaggy dough forms. Turn the dough onto a lightly floured work surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. If dough is very dry, add up to 1–2 tablespoons more wine; if too sticky, add up to 2 tablespoons more flour.

Form dough

Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rest at room temperature for 30–45 minutes to relax the gluten (not a full rise; taralli dough should remain fairly firm).

First rest

Divide the dough into manageable portions (about 8 pieces). Keep portions covered while working to prevent drying. Roll each portion into a long rope about 1/2 inch (1.2 cm) in diameter and roughly 6–7 inches (15–18 cm) long. Cut the rope into 2–2.5 inch (5–6.5 cm) pieces if you prefer smaller taralli. To form each tarallo, bring the ends together and press firmly to seal; roll the join slightly to make it smooth so it does not open during boiling and baking. Alternative traditional shape: form a ring by overlapping ends and pressing tightly.

Bring 8 cups of water to a rolling boil in a wide, deep pot. Add 1 tablespoon sea salt to the water. Reduce heat to maintain a gentle boil. Working in batches to avoid crowding, drop shaped taralli into the boiling water. They will sink first and then float; once they float, let them cook for 30–60 seconds more to set the exterior. Use a slotted spoon to transfer the taralli to a wire rack or tray lined with parchment to drain. Repeat with remaining taralli.

Preheat the oven to 375°F (190°C). Line one or two baking sheets with parchment paper or a silicone mat. Arrange the drained taralli on the baking sheets with a small gap between each.

Brush each tarallo lightly with the remaining 2 tablespoons of extra-virgin olive oil. If desired, sprinkle lightly with coarse sea salt or flaky salt for texture and extra flavor.

Bake in the preheated oven for 20–30 minutes, turning once halfway through, until the taralli are golden brown and crisp. Exact time depends on size and oven; smaller taralli may take 18–22 minutes, larger 25–30 minutes. Look for an even golden color and a firm, crunchy texture.

After baking, transfer taralli to a wire rack to cool completely. They will crisp further as they cool. Store in an airtight container at room temperature for up to 2 weeks.

All-purpose flour

Extra-virgin olive oil

Dry white wine

Sea salt

Granulated sugar

Active dry yeast

Fennel seeds

Freshly cracked black pepper

Water (for boiling)

Sea salt (for boiling water)

Extra-virgin olive oil (for brushing)

Coarse sea salt or flaky salt (optional)

Preheat oven to 190°C (375°F). Slice the baguette into 1/4-inch (6 mm) diagonal slices. Arrange in a single layer on a baking sheet.