Pantelleria Sicilian Salted Capers
There are capers and there are capers. These Pantelleria Sicilian Salted Capers are “The Excellence of Italy” one of a kind from the island of Pantelleria, Sicily. See: http://www.greatitalianchefs.com/features/pantelleria-italy-capers
Capers occupy a permanent post in the Mediterranean flora. Therefore between May and September caper bushes begin to flower and the buds become what we know as capers.
Pantelleria island is a hot, dry, wind-swept volcanic island south of Sicily and east of Tunisia. As a result, the capers from Pantelleria are the best of all. The four main reasons are: the island’s volcanic soil give the capers their particular taste. In addition, the temperature of the island alternates between hot days and cool nights therefore giving the capers their strong fragrance. Furthermore, there is a rich tradition of growing and picking capers on Pantelleria. Last but not least, the particular caper variety, which grows only in Pantelleria (the cultivar spinosa nocellara), is a very special and rare plant. Pantelleria capers are so unique that they are the only capers that are certified IGP (Indicazione Geografica Protetta).
These remarkable Pantelleria Sicilian Salted Capers are naturally preserved by the sea salt and can be used for pasta dishes, meat dishes, sauces and various condiments. Taste to believe!
Ingredients: Pantelleria Capers (9mm caliber) 85%, marine salt (2.64 OZ) – also see: https://giannettiartisans.com/shop/artisan-food-of-sicily/sicilian-dry-capers-of-pantelleria/