The Aeolian Island of Salina, one and a half hours north of Sicily produces the finest capers in the world. Known as the setting of the 1995 film 'Il Postino", Salina enjoys a blistering sun and fertile, volcanic soil which gives these much sought after capers a higher acidity and sharper bite. The capers grow naturally and are of course organic, they are also a Slow Food product (Slow Food Presidia safeguard native breeds and local plant varieties at risk of dying out). Salina capers are carefully hand picked one by one and carefully preserved in sea salt.
Capers will add a natural richness and depth of flavour to all of your favourite sauces, soups, salads, stews, rice and pasta dishes. They can even be fried and then tossed into the dishes above for a crunchier, crispier flavour and texture.
Produced by: Al Cappero
Giuseppe and Anna Famularo oversee the caper production on their family-run farm in Pollara, a small village of just 700 inhabitants situated inside a volcanic crater half of which is under the sea. They also run a restaurant and a lovely Agriturismo with a spectacular terrace where you can stay if you visit Salina.
Capers, Sea Salt
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