The caper plant is a plant that is indigenous to the Mediterranean basin, growing wild on chalky cliffs, but also cultivated since antiquity for their luxurious flavour. We have therefore wanted to offer our clients an excellent product from this well known aromatic plant, capable of seasoning and enriching many dishes of the Italian cuisine: our famous Capers from the Mediterranean.  These capers are dehydrated and preserved using sea salt, so as to be the ideal addition to any typically Mediterranean dish. These little delicacies have been known for centuries for their aphrodisiac quality, and they have since then been extremely popular in Sicilian cuisine. To this end, the Italian Ministry for Agricultural policies has included capers amongst the list of traditional Italian agricultural and food products (know as “Prodotti Agroalimentari Tradizionali” or P.A.T.). Our kitchen capers are very easy to use, for all you need to do is wash them under running water to remove the salt preserve. You can make an extremely simple use of them (on a warm crostini, with a drizzle of olive oil and a few cherry tomatoes) or a more traditional use of them: the “Neapolitan” pizza could not be called as such if it did not have a sprinkling of capers as a topping. And “Vitel Tonné” (Veal in tuna sauce) could not be complete without a handful of capers. But it is in the Sicilian masterpiece known as “Caponata”, a vegetarian dish made to enhance the taste of aubergines. This combination of flavours – all sun-ripened – would not be as delicious if one didn't add our delicious salted capers to that symphony of taste.

Ingredients: capers, salt