The History of Caprese Salad {Insalata Caprese}

The first mention of  the beloved Caprese Salad {Insalata Caprese} was in the early 1920s, Caprese Salad appeared on the Hotel Quisisana menu;  where  Filippo Tommaso Marinetti, founder of Futurism, in the summer of 1924 protested  pasta calling it “outdated”.

Many years later, in the 1950s, it is noted that King Farouk, having requested a menu item that would be light on his stomach, as an afternoon appetizer, was served a bread encasing fresh mozzarella, vine ripened tomatoes and the fresh herb basil.

THE HISTORY OF CAPRESE SALAD {INSALATA CAPRESE}Caprese Salad {Insalata Caprese}is definitely one of the discoveries of the twentieth century; with vast tourism taking place, the Caprese no longer would be called a Capri recipe, it became an international dish. Meanwhile, the Caprese Salad would become very much so improved when the traditional vaccine mozzarella was replaced with bufala mozzarella, a dairy product typical of Campania, Italy.

One could easily  fall in head over heels with the simple delicious dish called Caprese Salad, which has in itself the colors and flavors of some of the very ingredients  that have been used in the  history of fine Italian cooking: tomato, basil, and mozzarella. The Caprese is an uncooked Mediterranean dish where ingredients are everything, and the recipe has a simple yet intense flavor. Recipe here–>


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