Heralded for their fragrant bouquet and delicate crunch, Sicilian capers are a staple in any Italian pantry. The island of Salina—just off the Northern Coast of Sicily—has the ideal mineral-rich soil forgrowing Lilliput capers, a varietal known for its sweeter, more perfumed flavor.
Antonio Caravaglio is the king of capers. To make his salt-preserved capers, the tiny buds are carefully sorted, set out to dry under the Aeolian sun for a few days and then packed in sea salt to cure. The capers are aged for two months, resulting in a firm, briny bud with a subtle floral flavor and herbaceousness.
Salted, not liquid-brine cured, capers are superior. I assure you the Caravaglio brand capers are tasty, having sampled other brands. Yum!
G
Gary Jones
Received not tried
C
Claire Klarewicz-Okser
Sicilian Salted Capers from Caravaglio
G
Gary Corbett
Salted Capers from Caravaglio
I love adding these to salads, tuna sandwiches, pasta dishes, and more. They add a delightful burst of salty flavor.
R
RachelG
Excellent!
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.
