When the tomatoes are ripe on the vine and you bring them home still warm from the sun.
When the buffala mozzarella is so fresh that each slice of the cheese releases a creamy surge of goodness.
When the basil is dark, dark green and the basil plant is now a basil bush.
When the olive oil is fragrant and peppery and reminds you of the days we spent picking those olives.
When the you can mound the plate so full it’s a meal all by itself.
Buon’Agosto. Buon appetito.
There’s just no substitute for buffalo mozzarella. I’ve tried! Too hard to find, but unforgettable.
Even better, water buffaloes are much cuter and nicer than cows!
I ate caprese yesterday too. Did you really pick your own olives and make oil? My sister-in-law has a small orchard on the shore of Lago di Garda. She sends us some of her oil every year. Oh, it’s wonderful!
Yup… we picked olives and have the oil. Absolutely delicious! http://bit.ly/9HN3r8