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 that any others in the world.
These tiny buds are hand-harvested at optimal plumpness and salt-cured in Sicilian sea salt. Prized for their fragrant bouquet and delicate crunch, salt-packed capers are a staple in both Sicilian and Southern Italian cooking.
How to use
Rinse or soak the capers before using and add them to classics like Pasta Puttanesca, eggplant caponata and Pesce Spada alla Messinese (a traditional swordfish dish with tomatoes, capers, olives and almonds).
Sicilian Capers in Sea Salt from Rustichella d’Abruzzo also make a lovely addition to tapenades and pestos, fish and seafood-based stews, pasta salads and are essential to any good gravlax platter.