Pantelleria Caper

The story

What you're tasting

The aromatic flower buds of the caper bush, grown on the windswept volcanic island of Pantelleria.

Pantelleria, closer to Tunisia than Sicily, offers the perfect arid, volcanic terroir for capers. The island's caper culture is recognized by UNESCO. Unlike other capers, these are preserved exclusively in sea salt, never vinegar, to maintain their floral aroma.

A street produce stall under a striped umbrella

Know it

Before you buy

Tasting: Intense, floral, and savory. They lack the vinegary sharpness of brined capers, offering a pure taste of the Mediterranean sea and sun.
Season: Summer
Keep it: Salted capers should be stored in a glass jar in a cool, dark place. They last indefinitely. Rinse salt off before use.

The making

How it's made

Cultivated on dry stone terraces. The buds are harvested by hand in the scorching summer heat, starting before dawn. They are then fermented in sea salt for several weeks.

Caper cultivation on Pantelleria is a heroic form of agriculture on volcanic terraces. The caper is integral to the island's identity and cuisine, used in 'Pesto Pantesco'.

Same shelf

More like this

All foods