Ingredients:

1 Mozzarella di Bufala Campana D.O.P.
1 large beef tomato
2 stems of fresh basil
1 Spoon of Lotario Extra Virgin Olive Oil
Sea Salt to taste

The experts say that Mozzarella di Bufala Campana D.O.P. should be savored freshly made. If it has been refrigerated, remove it and bring it to room temperature several hours before serving.
Wash and slice the tomato. Wash the basil and remove the leaves from the stems. Slice the Mozzarella di Bufala Campana D.O.P. Arrange a slice of tomato, then a slice of mozzarella, overlapping them on an oval or round serving dish. Drizzle the Extra Virgin Olive Oil, sprinkle some sea salt, garnish with the basil leaves.
The Caprese salad, made with Mozzarella di Bufala Campana D.O.P. is the most famous and refreshing of all Italian summer dishes.  

RISOTTO ALLA MILANESE - MILANESE RISOTTO

Ingredients:

12 oz. Carnaroli rice or Vialone Nano Veronese IGP
1/2 cup dry white wine
3 oz. butter
1 1/4 qts. of lean beef broth 1-in. beef marrow (optional)
1 pinch Zafferano de L'Aquila DOP
1 medium-size white onion, thinly sliced
6 tbs. Grana Padano DOP Parmigiano Reggiano® DOP
Sea salt

Dip the marrow briefly in boiling water. Chop the marrow. Brown the marrow briefly in a saucepan with 2 oz. of butter, and then add the onion. When the onion begins to get tender, add the rice and stir until it is lightly toasted and has absorbed the fat. Pour in the wine and let evaporate. Add a ladle of broth and let the rice absorb it, stirring constantly. Carry on adding broth, one ladle at a time, stirring until the rice is almost done. Allow each ladleful of broth to be absorbed before adding the next one. Halfway through cooking (after about 6-7 mins.), dissolve the saffron in a little broth and add to the rice. Do not add in the beginning, since the saffron should not cook. When the rice is done (al dente), turn off the heat and mix in the rest of the butter and the Parmigiano. Stir the rice well with a wooden spoon until the ingredients are blended thoroughly and the risotto is smooth. The rice grains should be fluffy, yet hold together and should not be too fluid.

The original recipe is served with ossobuco (see picture).
 

LENTICCHIE DI SANTO STEFANO DI SESSANIO - SANTO STEFANO DI SESSANIO LENTILS

Ingredients:

8 cups cold water
1 Italian or 1/2 California bay leaf
1/2 lb Santo Stefano di Sessanio lentils (1 1/8 cups)
2 oz fresh pork fat (from butcher), chopped
3 tablespoons D'Intino Extra Virgin Olive Oil
4 slices tosted Italian bread (1/2 inch thick)
1/2 lb boiling potatoes (2 medium), peeled and cut into 1/4-inch dice
1 large onion, finely chopped
2 large Red of Sulmona garlic cloves, finely chopped
1 (14- to 15-oz) jar whole tomatoes in juice, finely chopped and juice reserved
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons chopped fresh basil
1 tablespoon finely chopped fresh oregano

Bring 3 cups water and bay leaf to a boil in a 2- to 3-quart saucepan, then add lentils and simmer, uncovered, 2 minutes. Remove pan from heat and let lentils soak 1 hour. Drain lentils in a colander. Cook pork fat in a 6-quart heavy pot over moderate heat, stirring occasionally, until deep golden and some fat is rendered, 6 to 8 minutes, then discard solids. (If using bacon, transfer with a slotted spoon to paper towels to drain and reserve for garnish.) Add oil to fat in pot and heat over moderately high heat until hot but not smoking, then fry bread, turning once, until golden, about 1 minute total. Transfer toasts to paper towels to drain and lightly season with salt. Add potatoes to fat in pot and sauté, stirring, until golden, 7 to 8 minutes. Transfer with a slotted spoon to fresh paper towels to drain. Add onion and garlic to pot and sauté, stirring, until golden, 6 to 8 minutes. Stir in lentils, tomatoes with their juice, sugar, salt, pepper, and remaining 5 cups water and simmer, uncovered, stirring occasionally, until lentils are just tender and stew is thickened, 40 to 45 minutes. Discard bay leaf and stir in potatoes, basil, oregano, and salt and pepper to taste. Thin stew with water if desired, then serve over toasts or with toasts on the side. Sprinkle with bacon if using.