Decades later, precisely in the 1950s, it is reported that King Farouk, asking for something light as an afternoon appetizer, was served a sandwich stuffed with mozzarella, tomato and basil. It is therefore definitely one of the discoveries of the twentieth century.
With mass tourism the caprese ceased to be a Capri recipe and became an international dish, a Mediterranean dream even as a quick sandwich on the streets, in motorway and airport autogrills. Meanwhile, the dish was improved when the traditional vaccine mozzarella started to be replaced with bufala mozzarella, a dairy product typical of Campania.
It's easy to fall in love with this simple and refined dish, which has in itself the colors and flavors of some of the products that have made the history of Italian cooking: tomato, basil and mozzarella. The caprese is also a lifestyle, being an uncooked dish where ingredients are everything, and the taste is simple but intense.