CAPPERI - Capers from Salina in sea salt

Salina, the greenest of the Aeolian Islands, is considered the caper jewel of the Mediterranean. The volcanic climate and the salt-laden sea air give the buds an intensity that industrially grown capers cannot achieve. Preserved in coarse sea salt—not vinegar—their full aroma is retained.

Before using, soak the capers in water for at least 20–30 minutes , change the water, then pat dry. The result: robustly aromatic buds with a slightly tart, almost floral note—characteristic of Salina capers. Classically served with vitello tonnato, in pasta alla puttanesca, or over pan-fried sea bass. They also add a distinctive touch to dips and tuna salads. A dry Sicilian white wine, such as a Carricante from Mount Etna or a mineral Vermentino, pairs well with them.