Caprese is the dish that convinced us that in cooking, sometimes, choosing well is all it takes. Mozzarella, tomato, basil and a drizzle of oil: we ate it on a terrace in Capri, and it seemed perfect precisely because of its simplicity. But behind these four ingredients lies a curious story.
A dish born on the island
As the name suggests, insalata caprese comes from Capri. There are several stories about its origins. According to one of the most often quoted, also reported by the Naples Chamber of Commerce, the dish spread in the 1920s, when Filippo Tommaso Marinetti, founder of Futurism, is said to have had it served in a hotel on the island as a provocation against pasta.
Others link it to a wish to pay tribute to the flag: the green of the basil, the white of the mozzarella and the red of the tomato. The name "caprese" is said to have caught on in the 1930s, and after the war, when the island became a destination for the international jet set, the dish travelled around the world.
The ingredients
For 4 people:
- 400 g of fior di latte or buffalo mozzarella
- 3 or 4 ripe, firm tomatoes, such as oxheart or round salad tomatoes
- a bunch of fresh basil
- extra virgin olive oil, salt, oregano to taste
On Capri the traditional recipe uses fior di latte, which is drier. Buffalo mozzarella is creamier and more savoury: both work well, as long as they are very fresh.
The traditional method
- Take the mozzarella out of the fridge at least half an hour beforehand: cold, it loses its aroma.
- Cut the tomatoes and mozzarella into slices about one centimetre thick, letting the mozzarella drain for a moment.
- Alternate the slices on a serving plate, tucking a basil leaf between each one.
- Salt only the tomatoes and dress with a drizzle of raw extra virgin olive oil just before serving.
Nothing else is needed. No vinegar and no glaze: they have no place on a traditional caprese.
The variations
In summer some people add a pinch of oregano or a few olives. A very Campanian version uses cherry tomatoes instead of large tomatoes, and the Pomodorino del Piennolo makes it sweeter. There is also torta caprese, the island's chocolate and almond cake: same name, but an entirely different story.
Where to taste it and what is nearby
You will find it everywhere in Campania, but tasting it on the island, perhaps after a walk around Anacapri, is something else. To choose the ingredients, read Mozzarella di bufala campana DOP, Pomodorino del Piennolo del Vesuvio DOP and Olio extravergine di Oliva DOP della Penisola Sorrentina. For other traditional dishes there are Typical Neapolitan dishes and Typical dishes of Salerno, and to visit the island start with The island of Capri: what to see and do.
Top photo (Capri): Berthold Werner, CC BY-SA 3.0, via Wikimedia Commons.