History of Caprese Salad: the origins of the recipe

If there's one dish that, like pizza and spaghetti, represents Italy, then it's certainly Caprese.
The most famous Tricolore in gastronomy is also one of the most beloved dishes on the tables of Campania, where it appears at least twice a week.
Some consider it a main course, others a salad.
The marriage of tomato, Buffalo Mozzarella and basil tells a long love story probably born on the island of Capri, but history blends with legend: it is said that a bricklayer, wanting to eat a sandwich, had the intuition to combine the three ingredients.
The preferred variety of tomato is the Sorrentino, which with its roundness complements the shape of the cheese.
Oral tradition also tells another version of Caprese's origins, attributing it to the creativity of the Grand Hotel Quisisana, which during the Futurist period tried to impress Filippo Tommaso Marinetti with a new dish.

The true Caprese recipe

The most skilled chefs have even ventured to combine it with fish and pasta, but the true Caprese recipe, in its original description, has only three ingredients. Three exceptional protagonists who, in their simplicity, have elevated coastal cuisine to exceptional international levels with this dish.
While Buffalo Mozzarella reigns supreme, it should be accompanied by the local salad tomato: the Cuore di Bue, crispy on the outside but with a fleshy, juicy, and flavorful pulp, characterized by very few seeds. Alternatively, the Sorrento tomato, with its significant size, round and ribbed, pairs perfectly with mozzarella thanks to its very compact flesh and sweet, delicate flavor.

Are you on a diet? Don't underestimate all the benefits of Caprese!

Being on a diet does not exclude this fresh and quick dish from your menu. It is true that 100 grams of Buffalo Mozzarella contain about 270 calories, but in the same quantities, cherry tomatoes only have 18 and contribute to enriching your calcium, iron, selenium, and vitamin C reserves.
Basil, on the other hand, is digestive, anti-inflammatory, and antibacterial, while extra virgin olive oil, thanks to vitamin E and polyphenols, acts by activating its natural antioxidants against the aggression of free radicals, which are the main cause of cellular aging.
It's a perfect meal after a workout to replenish mineral salts, even accompanied by a little bread.

Everything you need to know about Caprese to guarantee an explosion of flavors.

1. The classic plating involves serving the Mozzarella and tomatoes in slices arranged in steps, yet it can also be an idea to make a Mediterranean skewer to eat as finger food, reducing all ingredients into small, tasty portions.
2. The cut should be neither too thin nor too thick, to avoid two contrasting effects: either not being able to appreciate its flavor and composition, or being too cumbersome and difficult to manage.
3. To change things up, you can add or substitute a sprinkle of oregano for the basil.
4. The mozzarella, needless to say, must be fresh, from the same day.
5. Caprese should be prepared at the moment and served at room temperature.
6. The basil must be Neapolitan large-leaf basil.
7. It's better to choose a low-acid extra virgin olive oil to avoid altering the balance of flavors.
8. Never season with vinegar.
9. Never store in the fridge.
10. Never reheat.

Three mistakes not to make

• Many think they can substitute Buffalo Mozzarella with "fior di latte," but the effect on the palate is completely different. Not recommended.
• Performing all preparation steps using a single plate is not advisable. Fresh mozzarella, when sliced, releases excess milk, unleashing all its characteristic flavor notes. The tomato, in turn, can lose water, which is why they should be sliced on different plates and then combined.
• Black pepper, yes or no? OK, but only if coarsely ground.