Pantelleria Sicilian Salted Capers
These marvelous 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
These exceptional fruits 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 such a particular nutty spice.
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 them their particular taste. In addition, the temperature of the island alternates between hot days and cool nights therefore giving them their strong fragrance. Furthermore, there is a rich tradition of growing and picking capers on Pantelleria. Last but not least, the particular variety, which grows only in Pantelleria (the cultivar spinosa nocellara), is a very special and rare plant. Pantelleria “capperi” (as called in Italian), are so unique that they are the only kind that are certified IGP (Indicazione Geografica Protetta)- (PGI).
This remarkable Sicilian spice is 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 (3.52 OZ) – also see: https://giannettiartisans.com/shop/artisan-food-of-sicily/sicilian-dry-capers-of-pantelleria/