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Salted Capers from Caravaglio

$8.75

As seen in Food and Wine's Eggplant Caponatina recipe.

On the coast of Sicily in the town of Salina, Antonino Caravaglio has made a life out of cultivating a flowering bush whose buds lend their savory flavor to dishes the world over. While this plant produces a lovely pink flower, the appearance of it marks the passing of a caper's life - it is the bud of this flower which Caravaglio harvests and buries in salt for 20 days which becomes the caper we know. The capers are then aged for 2 months, allowing the floral flavor to blossom.


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Caravaglio
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  1. Excellent!

    Posted by RachelG on 4th Aug 2012

    These capers are delicious - we buy them by the kilo and keep them in the fridge in a pyrex. If you're not used to using salted capers, just make sure to soak them in warm water before adding to whatever you're cooking.





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