Nuvola di Caprese is a food creation that reinvents the classic Southern summer dish, the insalata caprese.
The mozzarella creation by chef Pino Cuttaia has won the award for best dish of the year by the prestigious food guide L’Espresso Restaurant Guide.
“The idea originates in the thin skin of the milk, and in the fact that every day as a cook you approach ingredients in a different way,” says Cuttaia, chef and owner of the Michelin-starred restaurant La Madia, in Licata, Sicily. “As I was preparing a milk reduction to make bagnacauda, and as I was watching this milk protein, I came up with the idea for a lighter mozzarella dish.”
The Nuvola (cloud in English) is a starter where the main ingredient is Mozzarella di Bufala Campana DOP. It is centrifuged and garnished with oregano, dry tomatoes, basil, bread crouton soaked in tomato juice, basil pesto and extra-virgin olive oil.
It was first presented by Cuttaia at the 2013 Strade della Mozzarella food event celebrating buffalo mozzarella, held in Paestum, Campania, last May.
