conserve
Salt-Cured Capers
Our capers grow wild on the hills of Ragusa, in the heart of the Iblean lands between countryside and sea, and are strictly hand-picked in the early morning hours when the bud is still closed and concentrates maximum flavour. Preservation is done exclusively in Sicilian sea salt, following the traditional method passed down through generations that guarantees the product's full integrity without any added preservatives. On the palate, they release a pungent, floral aroma with an intense savouriness and a pleasant, slightly peppery note. A brief rinse before use is all it takes to reveal their full aromatic power in salads, pasta, fish dishes and our caponata. Salt-cured capers, unlike those in vinegar, retain the original aromatic profile intact and a crunchy texture that makes them superior in every preparation.
Format
unit price
In the Kitchen
Be inspired by Sicilian tradition
Spaghetti alla puttanesca with Iblean capers
Sauté garlic and chilli in our extra virgin olive oil, add broken cherry tomatoes, black olives, anchovies and a generous handful of our rinsed salt-cured capers. Toss with al dente spaghetti and finish with fresh parsley. The savouriness of the hand-picked capers and their crunchy texture make this puttanesca unmistakable.
Octopus salad with capers and citrus
Boil a fresh octopus and cut it into pieces, dress while warm with our rinsed salt-cured capers, crunchy celery, Sicilian orange segments and an emulsion of lemon juice and our extra virgin olive oil. The capers add savouriness and depth to this fresh and fragrant seafood salad, typical of Sicilian summer tables.
