Campania contains several dairy civilizations at once: the buffalo plains of Caserta and Salerno, the cow’s-milk pasta-filata culture of the Monti Lattari, the Podolica cattle of Cilento and Irpinia and the sheep and goat cheeses of inland mountain territories. Mozzarella is only the beginning.

Story of the Dish This baked egg dish takes the flavor structure of Campania — tomato, buffalo mozzarella, basil, olive oil — and uses it as a foundation for eggs. It is not meant to imitate pizza or shakshuka. The Italian character comes from ingredient quality and from keeping the tomato sauce clean, bright, and lightly reduced rather than heavily spiced. San Marzano tomatoes provide sweetness and acidity, mozzarella di bufala adds milky richness, and basil gives the perfum

Italian Caprese Omelette with Buffalo Mozzarella, Confit Tomatoes and Basil Story of the Dish Omelette alla Caprese takes the familiar Campanian combination of tomato, mozzarella, basil and extra virgin olive oil and applies it to the discipline of a softly cooked omelette. The concept sounds simple, but the preparation is technically demanding because the two principal Caprese ingredients, tomato and fresh mozzarella, both contain enough water to destroy the texture of the e