Warning: You may not be able to stop munching. La Nicchia Crunchy Capers are crisp, salty morsels that practically shatter in the mouth, leaving a lingering earthy flavor and a craving for more. The tiny 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 Crunchy Capers begin as raw Pantelleria capers, hand-picked at optimal plumpness, which are salt-cured for 25 days and then slowly dried to a perfect light crunch. The capers are addictive eaten like popcorn, right out of the jar, but if you have any left after snacking, they will also add textural interest to classic caper-friendly dishes like eggplant caponata, veal piccata, grilled salmon or pasta with roasted tomatoes. Just be sure to use these as a garnish so they won’t lose that satisfying crunch.
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.