Caprese salad with guffanti selection campana buffalo mozzarella (P.D.O.) with tomato ice-cream and crispy basil

Recipe for: 4 people


500 g Campana Buffalo Mozzarella Cheese
1 bunch basil
Maldon salt
Monocultivar Ogliarola – OLITALIA Extra Virgin Olive Oil
For the ice-cream:
250 g water
250 g San Marzano tomatoes
165 g sugar
25 g thickener


For ice-cream:

  1. Blanch the tomatoes in boiling water, cool quickly in iced water and remove the skins and seeds, then liquidize.
  2. Incorporate all the ingredients and churn in the ice-cream maker.
  3. Fry the basil leaves and lay on kitchen paper. 

Assembling the dish:
Place 4 slices (roughly 125 g) of Campana Buffalo Mozzarella Cheese on the plate and lay a scoop of tomato ice-cream in the centre with a clump of fried basil. Finish by sprinkling a few flakes of Maldon salt and drizzle with Monocultivar Ogliarola – OLITALIA Extra Virgin Olive Oil. 

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