Perhaps the essence of Campania is this, of the countryside, of the pastoral innocence of the good, pure foods one eats there. Search, beg, grow, procure these few ingredients, first eating them with your eyes, dashing all record of plastic mozzarella and dusty-fleshed fruit masquerading as a tomato. This is not a recipe as much as it is quiet illustration of one fine way to eat in Italian.

　　

Ingredients

serves 2

　　As many of the tiniest red or yellow or green tomatoes, preferably still on their stems, that you and one other might desire

　　1 pound very fresh cow’s milk or buffalo milk mozzarella

　　1 dozen or so large fleshy leaves of fresh basil

　　Extra-virgin olive oil

　　Pepper

　　Fine sea salt

　　

Step 1

Rinse the tomatoes, shaking them gently dry, and lay them to the side of two very large plates. Place a few slices of mozzarella across the plate from the tomatoes, laying the basil leaves between them. Drop tears of the oil over all the ingredients. Grind pepper lightly over the mozzarella.

　　

Step 2

Have a dish of sea salt and a tiny jug of good oil at table, along with a beautiful bread and a cooled bottle of Mastroberardino’s Greco di Tufo.

　　A Taste of Southern Italy