Caprese is not only a fresh antipasto but also a complete dish that can be served as a second course, able to evoke the summers of Italy’s southern regions where the three popular ingredients are produced: buffalo mozzarella (but also made from regular cow milk), tomato, and basil. The red, white, and green of these ingredients are the same colors of the Italian flag, therefore Caprese salad (or simply Caprese) is considered a national dish, served in every region.
Origins on a Fascinating Island .
The origins of this dish are found on the island of Capri, in the Bay of Naples. In the small gardens of its homes scattered throughout the countryside, tomatoes and basil have always been cultivated. The mozzarella probably arrived in the luggage of a sailor from the nearby coast of the Campania region, where buffalo have been raised since the days of the Phoenicians and Normans, because they were the only animals that could adapt to the swamps that once stood just beyond the beaches. However, caprese became known thanks to a large dinner organized in the early 1900s by the Grand Hotel Quisisana, in the heart of Capri. Founded in 1845, it still to this day welcomes guests who love tranquility but also luxury. The dinner was organized in honor of Filippo Tommaso Farinetti, Italian poet and writer, founder of the international art movement called “Futurism,” which was also capable of influencing gastronomy. Farinetti did not like the traditional cuisine, even the pasta which considered too heavy, and he was always attracted to culinary novelties. So, the chefs surprised him with this dish of patriotic colors, the ingredients of which were layered. Historians of Italy’s island gastronomy remember when King Faruq I of Egypt was vacationing on the island in 1951, he asked for a fast, fresh meal during closing time. They served him a sandwich with a Caprese salad, but with a slight variation. They kept the red tomatoes and white mozzarella; but instead of the green basil, the cooks added a third ingredient: squid ink. The taste may not have been exquisite, but the three colors together represented those of the Egyptian flag. Caprese quickly became a popular dish for its simplicity of preparation, which takes a few minutes without having to cook, and for its ease in which the three ingredients—along with extra virgin olive oil—could be found on farms and in small shops of central and southern Italy.
The Right Wine
Caprese is always dressed with fragrant extra virgin olive oil and can be served as a snack in the afternoon, especially on a hot day. It is best paired with soft, young, white wine that has the fresh aromas of flowers and fruit, and should be served cool. The Pinot Grigio produced by Livio in northeastern Italy is one exceptional option.
