Capers from the IGP island of Pantelleria in Sicily are among the most famous Italian gastronomic specialties. They are rare, picked by hand from May to September. Preserved in sea salt, they reach the right maturity; the freshly harvested flower bud which enriches it with mineral salts, seafood and iodine is added.
Delicacy, aromatic power, generous caliber distinguish them from all the other capers available on the market.
Harvest Date: May 2016.
Gourmet pairings: For aperitif or in a dry martini. Seasons mayonnaise, salads, eggs and cold sauces (rémoulade), steak tartare; spices up meat and fish, pizza. One of the ingredients of the famous tapenade. Combine with olive oil, onion, egg-based sauces, vinegar.
Origin: The island of Pantelleria is located between Tunisia and Sicily. This Italian volcanic island, which earned it the nickname "Black Pearl of the Mediterranean" has a surface area of just 83 km2 with 7500 inhabitants. Its harsh climate due to very strong winds makes it difficult to access and protects it from wild tourism. We also harvest very good wine, but it is without a doubt its capers that are known to be the best in the world.
Use: Rinse with clear water and soak for a few minutes in a large bowl of water. Then squeeze them to drain and use.
Ingredients: Pantelleria capers IGP 75%, sea salt 25%.
Nutritional values average per 100g/ml: Energy: 176 kJ / 42 kcal • Fat: 1.6g • Of which saturated fatty acids: 0.4g • Carbohydrates: 0.9g • Of which sugars: 0.9g • Proteins: 4.4g • Fiber: 3,3g • Salt: 23g.
Storage conditions: After opening keep cool.
Kg price: 82€50
Recipes made with salt capers from Pantelleria Island: