Finely slice the tomatoes, pouring off any excess juice, and cut the mozzarella into slices of a similar thickness.

Arrange alternating rows of tomato and mozzarella on a serving plate. Sprinkle with salt and pepper and drizzle olive oil over the top. Tear the basil leaves into pieces and scatter over the oil. Serve cold or at room temperature.

As well as making famous cheese like Parmigiano Reggiano, Ricotta or Asiago, Italian cheese makers create hundreds of regional cheeses, fresh and aged, and many that are never found outside Italy.

Mozzarella is a fresh cheese made from buffalo or cow's milk. Mozatta means tearing; the curds are torn, and then shaped in hot water. Fresh mozzarella is perfectly white.