Caprese di Bufala con Pomodoro del Piennolo
Campania — Capri island and Campanian coast
The canonical Capri salad at its technical best: buffalo mozzarella from Caserta or Paestum (Mozzarella di Bufala Campana DOP) with Pomodoro del Piennolo del Vesuvio DOP (a small, sweet-acidic tomato dried in clusters on the vine). The technique is in the temperature management and the dressing: both components must be at room temperature (never cold); the tomatoes are halved but not squeezed; the olive oil (Campanian DOP, assertive and grassy) is poured generously; no vinegar is added; the basil is torn by hand. Caprese is a study in restraint — the quality of three ingredients is the dish.