The caprese, emblem of Capri kitchen, perfect as entrée in the summer and now known worldwide, is apparently a very easy dish to prepare (and in fact the process is) but only those who know the little tricks and will present it in the right way can call it that (otherwise it will be a simple plate of "tomato and mozzarella"). And you're sure to know what are the right ingredients?
Firstly we dispel a myth, namely that this recipe is composed of buffalo mozzarella and tomatoes. The real caprese prepares strictly with mozzarella di Sorrento and beefsteak tomatoes. We love presenting alternating slices of tomato and mozzarella (why not serve it in a bowl of ceramics made in Capri? Would be the icing on the cake!), Add a pinch of salt for each slice of tomato, sprinkle with chopped basil, fresh oregano and decorate with sprigs of basil leaves.
The final touch is definitely oil. It must be extra virgin in order to enhance the taste of fresh tomatoes. We definately recommend the Olio di Capri (http://www.oliocapri.com/evo/Chi_Siamo.html) with strong taste (one teaspoon per slice of tomato). Et voila!
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