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There is one dish that captures the Italian summer better than any other: the Caprese salad. But when you place Buffalo Mozzarella Campana DOP bocconcini at its centre, that simplicity becomes pure elegance. Fresh buffalo milk, Campania territory, controlled supply chain: every bite is a guarantee of authenticity.
Wash the tomatoes and slice them about 1 cm thick. Arrange on a large serving plate, slightly overlapping.
2. Add the mozzarella
Drain the buffalo bocconcini from their liquid. Alternate them with the tomato slices on the plate. 💡 Tastiness Tip: leave the bocconcini at room temperature for at least 20 minutes before serving — cold dulls their milky fragrance.
3. Season and serve
Tear the fresh basil leaves by hand (never with a knife — they oxidise) and scatter over the plate. Drizzle generously with extra virgin olive oil, add a pinch of salt and pepper. Serve immediately.
Pairings and Variations
Caprese is perfect as a summer starter but also as a light main course. Try it with slices of toasted rustic bread, or add fresh rocket and parmesan shavings for a more structured version. A fresh Campanian white wine — such as Greco di Tufo — completes the picture beautifully.
The Story
Caprese was born on the island of Capri in the 1920s as a tribute to the colours of the Italian flag. Buffalo Mozzarella Campana received its PDO status in 1993: today it is one of Italy's most protected fresh cheeses, produced exclusively in Campania, Lazio and Puglia from controlled buffalo milk.
