Known by the Greeks and Latins as the King of Sicilian cooking, thanks to their beneficial and aphrodisiac properties. Pantelleria Capers are found in several Mediterranean dishes adding that special touch of flavour. They can be served with black olives, tomatoes, anchovies and oregano to give life and flavour to the famous Pantelleria Pesto.
Yearly production begins at the end of May and lasts until the middle of September. The capers are hand picked and put in special tubs where they are covered in sea salt to remove their bitter flavour. After ten days the brine is drained off and they are put in another tub, again with sea salt and they are stirred around for a further ten days. After this second period, the capers are ripe and ready for eating.
The volcanic soil in Pantelleria is perfect for cultivating capers, which are an important source of income for the island.
Did you know?
Pantelleria Capers must be conserved naturally under sea salt, but not in plastic containers. Before eating them they should be rinsed under running water to eliminate the excess salt.