Mozzarella is a fresh cheese, originally from southern Italy, traditionally made from Italian buffalo and later cow's milk by the pasta filata method. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting (hence the name, as the Italian verb mozzare means "to cut"): Mozzarella di Bufala (buffalo mozzarella), made from domesticated Italian buffalo's milk in Italy it is used for many types of pizza and several pasta dishes, or served with sliced tomatoes and basil in insalata caprese. Unfortunately there isn’t a recipe for mozzarella that you can easily replicate at home. We suggest that you try the classic Insalata caprese, a salad of mozzarella, basil and tomato – mirroring the colours of the Italian flag.
Almost nothing is required of the cook – this salad stands or falls on the quality of the provisions. For each person you will need one large, perfectly ripe tomato, a ball of mozzarella di buffala, 4 to 6 basil leaves and extra-virgin olive oil. Slice the tomatoes thinly and the mozzarella less so. Arrange them as you wish on a plate. Dress with basil leaves, black pepper and olive oil. It's as simple as that. Please make sure that you use the best and freshest ingredients that you can lay your hands on.