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The most popular Italian salad takes its name from the Island of Capri (Southern Italy). Its beauty is the simplicity of the ingredients. It is precisely the two key ingredients, mozzarella and tomato, that make this dish special and, at the same time, difficult to imitate.
The mozzarella must be strictly from Campania buffalo (if not, it must at least be of Italian origin). Seasonal tomatoes (this is why Caprese is the iconic dish of the Italian summers), ripe at the right point and of quality.
Last but not least, high quality Extra virgin olive oil.
For the Caprese, ideal with rustic bread or as a condiment for pasta, we suggest Ribona 2020 from the Italian Saputi winery, an organic white wine appreciated for its: “Notes of white wild flowers, are accompanied by fruity notes that recall peach, apricot and light nuances of tropical fruit”.
For the review click here.
© Piero Pardini – The Wolf Post – TUSCANY – ITALY
Ingredients for 2 servings
2 tomatoes
2 Mozzarella cheese from buffalo milk
Pinch of sea salt
Extra virgin olive oil, to taste
Fresh basil leaves
©The Wolf Post- Veronica Lavenia- Caprese Pasta
Method:
- Slice the mozzarella and tomatoes (which have been washed and dried).
- Add a pinch of sea salt and drizzle with EVOO.
- Sprinkle with fresh basil and serve immediately.
