Small Island, Big Flavor

It turns out 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. Gianni Busetta, owner of famed Pantelleria restaurant La Nicchia, has captured the unique essence of these extraordinary buds with his Crunchy Capers and Caper Powder.     

La Nicchia Crunchy Capers start with raw Pantelleria capers, hand-picked at optimal plumpness, which are salt-cured for 25 days and then slowly dried to a perfect light crunch. Eat them straight out of the jar like popcorn, or use these addictive buds in classic caper-friendly dishes like eggplant caponata, veal piccata, or grilled salmon with salsa verde. Just be sure to use these as a garnish so they won't lose that satisfying crunch. 

The same dehydrated capers are pulverized to create La Nicchia's bold, nutty Caper Powder. With intriguing toasty notes and a slight brininess, this versatile powder is fantastic sprinkled over deviled eggs, white bean dip and shrimp skewers. Or use it to add depth to red pasta sauces, pan sauces and rich braises.

Snap, Crackle, Pop

5 Uses for La Nicchia Capers

1. Crudo's ideal mate: Decorate thinly sliced raw halibut with a drizzle of Olio Verde extra virgin olive oil, julienned orange zest and a smattering of Crunchy Capers. 
2. Build a puttanesca pizza: Spread the dough with a spicy tomato sauce. Top with IASA Anchovy Fillets and olives. Just before serving, sprinkle with Crunchy Capers. 
3. Shaken, not stirred: For a cocktail that will have caper lovers swooning, use Caper Powder to rim the glass for a classic vodka martini and garnish with a caperberry instead of an olive. 
4. Pantelleria breadcrumbs: Combine ¹/₄ cup of breadcrumbs with 2 tablespoons of Caper Powder. Sauté mixture in a couple tablespoons of extra virgin olive oil until golden brown. Use as a toasty topping for baked cod fillets, seafood-based pasta dishes or roasted root vegetables. 
5. Salmon loves capers: Wow your guests with an hors d'oeuvre that only takes minutes to make. Adorn potato chips with smoked salmon and a touch of crème fraîche, garnish with freshly grated lemon zest and a sprinkling of Caper Powder.

The Sweeter Side of Pantelleria

Mix one part grape juice, one part sugar and one part Italian sunshine and what do you get? Zibibbo Grape Syrup. Zibibbo, or Muscat of Alexandria, is one of the world's oldest grape varietals. These golden grapes gain a remarkable sweetness from the rich, volcanic soil of Pantelleria. 

This luscious tawny syrup, made from equal amounts of freshly pressed grape juice and sugar, is slowly cooked in an open pot over a low flame allowing the mixture to caramelize and develop bittersweet complexity. It's wonderful drizzled over freshly made ricotta, sharp aged cheeses, plain yogurt or vanilla gelato. The sun-ripened flavor and lush texture bring out the best in cocktails and punches, as well.