Vladimir Mayakovsky was mistaken when he focused only on the water supply system that we inherited from ancient Rome. Italian cuisine can also be considered the founder of a food culture that has become characteristic of the entire European civilization, of which we can rightly consider ourselves to be adherents. And even French cuisine, traditionally perceived as the most exquisite in the Old World, originates from the inheritance of the traditions of the empire, the center of which was the Apennine Peninsula. Confiding in the first impression that a seasoned gourmet experiences in contact with canonical Italian dishes, he risks creating the wrong impression about the whole Mediterranean cuisine as being too simple and unpretentious. It seems that only four food items prevail in all the variety of dishes offered: tomatoes, pasta, olive oil and garlic. But this is just the case when the first impression is deceptive. The simplicity of Italian cuisine is rather its virtue, confirming the well-known axiom that everything great is simple.
A convincing example of this proposition is the Italian Caprese salad , which has already become popular with Russian connoisseurs of this original cuisine. It is as simple in its ingredients as it is harmonious in its taste palette. Let's start with its name, which is often misinterpreted as leading its origin from the sounding of the word "whim". In fact, this salad got its name from the place of birth on the island of Capri. Rumor has it that Alexey Peshkov (Maxim Gorky) treated this dish with great passion during his days on this island. Although without such legendary recommendations, Caprese salad will not lose its appeal. A harmonious combination of the striking appearance of the original food with its unique taste found its embodiment in it.
Caprese salad, the recipe of which is really straightforward, is essentially not a salad in our traditional sense, but can be attributed to light snacks, so beloved by Italians. Outwardly, it looks very appetizing - slices of sliced tomato have a similar-sized slice of mozzarella cheese, resembling in appearance a regular feta cheese, which on top is decorated with a rich green basil leaf and seasoned with olive oil, which is obligatory for salads and appetizers. All this splendor in concentric circles is laid out on a plate and looks like the Italian national flags of red-white-green color, which are simply sacrilegious to a true patriot, not having performed the hysteria of Italy's anthem. But as seen in practice, most Italians are not so patriotic and consume this appetizer with an enviable appetite, praising the creator for their favorite Caprese salad.
But we only talked about the classic Caprice, which you can not find in restaurants and simple taverns in Italy so often. In reality, Caprese salad most often becomes only the basis for a wide variety of dishes. That is the essence of Italian cuisine, which, relying on the centuries-old fundamental foundations of its cuisine, has managed to diversify it with so many dishes that it is just right to get lost on the proposed choice. In any tavern, you will definitely be offered Caprese with arugula, or shrimp, or with specially prepared meat of exotic fish and shellfish, or God knows with what, but just as tasty and beautifully decorated. Apparently, due to its remarkable simplicity and variety, Italian cuisine is so popular all over the world. Is this not the best recognition of the merit of modest Italian cooks.