Ingredients for 4 portions

200g peeled tomatoes S.Marzano pdo
5g gelatine
n.2 buffalo mozzarella
Wiberg oregano to taste
80g Demetra black olives cream
n.8 Demetra rock capers
n.4 basil leaves


Cook the tomato S. Marzano with salt and pepper and sift it till thick, then serve in a glass beaker. Once the sauce has solidified, add on the top the buffalo mozzarella previously blended with oil, pepper and oregano with a sac à poche. Put in the fridge and once ready to serve, add a quenelle of black olives cream olives and pieces of dried capers obtained in a microwave. Garnish with the fresh basil and extra virgin olive oil.