Caprese salad, featuring tricolored layers of fior di latte (a kind of cow’s-milk mozzarella), sliced in-season tomatoes, and basil leaves, is hands down the most famous dish from Capri. Plop yourself down in any café anywhere on Capri or its island neighbors Ischia and Ponza, and you’re going to find it on the menu. Observe how capresi season their signature salad: a drizzle of extra-virgin olive oil, perhaps a little sea salt. Basta. No one would dare pour balsamic vinegar, or any other dressing, for that matter, on their insalata caprese and live to tell about it. I would seriously not be surprised if one day I saw a server slap a bottle of vinegar out of a patron’s hands to prevent them from violating the purity of the island’s sacred salad. After extensive taste-testing of mozzarella brands in the US, I found that not many were even remotely passable, and most of what arrives from Italy is subpar quality, not to mention way past its prime by the time it arrives. So why not make your own? This recipe gives instructions on how to pull your own mozz from mail-order curds; I suggest you order them from Caputo Brothers Creamery, which get shipped frozen from York County, Pennsylvania, right to your door.