Born in the splendid setting of the island of Capri, Caprese salad is one of the emblematic dishes of the Italian summer, celebrated for its simplicity and the extraordinary quality of its ingredients. The classic recipe weaves together slices of ripe, juicy tomato, mozzarella di bufala Campana or fior di latte, fresh basil leaves, and a drizzle of extra-virgin olive oil added raw. The strength of this preparation lies in the contrast between the tomato’s gentle acidity, the enveloping lactic richness of the cheese, and the pronounced aromatic note of basil, creating a dish that is fresh, light, and naturally balanced.

To accompany Caprese, you need a glass that respects the delicacy of the mozzarella and the pronounced acidity of the tomato, without overpowering the basil’s aromatics. With versions based on mozzarella di bufala or fior di latte, the ideal choice is fresh, saline and medium-bodied white wines: impeccable is the territorial pairing with a Fiano di Avellino or a Greco di Tufo from Campania, but a Pinot Grigio from Alto Adige is also perfect. For those who prefer rosé, a French Côtes de Provence or an Italian Cerasuolo d'Abruzzo offer the right fruity balance and a bright acidity.