From one tiny Mediterranean island comes some seriously huge flavor. La Nicchia Caper Powder begins with raw Pantelleria capers, hand-picked at optimal plumpness, which are salt-cured for 25 days, slowly dried until crunchy and then crushed into a flaky powder. The flavor is mellow, toasty and intriguing; a light dusting over grilled seafood or fish crudo will transport you to the seaside.
It turns out that the little volcanic island of Pantelleria, floating between Sicily and Tunisia, has the ideal mineral-rich soil for growing capers that are sweeter and more perfumed than any others in the world. La Nicchia has captured the buds' unique essence in this versatile and easy-to-use caper dust. You’ll want to add a sprinkle of the nutty, salty powder to deviled eggs, bloody Marys, meat rubs and red pasta sauces to add depth and subtle brininess.
About the Producer:
In the Mediterranean Sea, between Sicily and Tunisia, sits the small Italian island of Pantelleria, where mineral-rich volcanic soil produces some of the finest capers and Zibibbo grapes in the world. On the island’s southern coast, restaurant La Nicchia became so well known for its menu of local specialties that owner Gianni Busetta decided to create a product line named after the eatery. We’re glad he did! La Nicchia caper products and distinctive Zibibbo grape syrup bring a unique taste of the Mediterranean to your home cooking.