Third course: Caprese salad

6 large ripened red tomatoes

3 balls of fresh mozzarella

6 leaves of fresh basil, chopped

2 tablespoons of extra virgin olive oil

2 tablespoons of balsamic vinegar

1/4 teaspoon of freshly ground pepper

1. Thinly slice the tomatoes and place around a plate.

2. Place thin slices of mozzarella on the tomatoes.

3. Sprinkle with basiland drizzle with olive oil and balsamic vinegar. Top with freshly grated pepper. Serve with Marco Felluga Pinot Grigio, Italy