They use monzerella di bufala, made from the milk of domestic water buffalo. It is creamy, with a slighty tart taste. The times I have had the caprese, the tomato was cut in wedges and presented as a flower, with generous cheese slices between the wedges and chopped basil over the blossom.
This sits atop a bed of greens with a basil pesto drizzled over it. In addition, a garnish of freshly ground black pepper, black olives, olive oil, with a small side of marinated artichoke hearts with capers and crushed red pepper.