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Insalata Caprese
| This Italian classic is seemingly not nearly as genuine a classic as we’ve been lead to believe; it is thought that this culinary creation was actually first served in the 1950’s at a hotel on the island of Capri. | ||
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The salad, made of sliced fresh buffalo mozzarella, sun-ripened tomatoes and fresh basil, found its way onto European and American menus in no time at all – and has stayed with us ever since. Whether it’s seasoned with the finest olive oil or the tastiest pumpkin seed oil, the full taste of each individual ingredient is what counts here … and don’t forget: No aceto per favore! No vinegar please! |
