Capperi sotto sale

Salt-cured capers from Italy — one of the oldest preservation methods in Mediterranean cuisine. Unlike capers in vinegar or brine, pickling them in coarse sea salt preserves the full aroma of the bud: intense, slightly bitter, with a characteristic tartness that vinegar-cured capers simply cannot achieve.

Soak thoroughly in water before use—at least 20 minutes, preferably longer—to rinse off the salt crust without losing the aroma. The small buds are particularly flavorful and add distinctive accents. Classically used in vitello tonnato, steak tartare, or Königsberger Klopse (traditionally with anchovies). They also shine on bruschetta, in pasta puttanesca, or over grilled fish.