Italian Capers in Salt
Capperi Salati (cah-pehr-ree sah--lah-tee)
"Capers from the island of Pantelleria are considered Italy's best."
Capers, which are the buds of a flowering shrub, are harvested from mid-May until August. Every eight to ten days, the plant produces capers of various sizes: the smallest are the most valued.
These salted capers, which are recognized by the Italian government as Italy's best, come from Pantelleria, a tiny, volcanic island off the coast of Sicily.
Capers at the La Nicchia farm are picked in their infancy, when they are at the peak of flavor. Then they are jarred in sea salt to retain their flavor and texture.
(Capers soaked in brine lose some of their flavor and texture to the brine.) Before using salted capers, soak the capers in water for 15 minutes, rinse, then soak again.
La Nicchia salted capers were praised in Bon Appetit's May 2002 Islands of the Mediterranean issue.
How to Purchase Real Italian Capers in Salt
To order La Nicchia Italian Capers in Salt , go to CLUB SAUCE. Not ony will you find these incredible products but they carry a full line of ingredients for all your favorite recipes.
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