For a quick lunch, while passing from one museum to another, why not try a classic of Italian cuisine: the caprese.
Traditionally, it is part of the Neapolitan cuisine, and the name of this fresh dish comes from the island of Capri, but it was soon imposed as a typical summer dish even in the rest of the italian peninsula.
The recipe is simple: fresh tomatoes cut into slices, mozzarella, oil, salt and some basil leaves.
As always the ingredients make the difference.
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