Caper people are serious about capers 👌

And no one is more serious than the people of Pantelleria, the tiny volcanic island between Sicily and Tunisia, plus a delicious caper recipe

Capers are hand-picked by the islanders the same way they have been for centuries, and cured and packed in Italian sea salt from Trapani.

They have a delicate, slightly floral flavor, and a dense, meaty texture. Rinse the salt off the capers in a strainer when you’re ready to use them to whip up traditional Sicilian dishes like caponata and spaghetti con bottarga. Capers instantly add rich Mediterranean flavor to pizzas, salads, grilled fish or meat - or toss them with fresh tomatoes for a delicious bruschetta topping.

Photo credit: acouplecooks.com

Capers are the buds of the caper plant’s flowers, harvested early while the buds are still small, firm, and green. Workers endure hot sun, sharp thorns, and rugged terrain throughout the summer to pick the precious buds as they ripen. Once picked, the capers are preserved in Trapani sea salt, which allows the capers to maintain their fragrance and texture for years. The whole process is done entirely by hand, including the packing of the capers in jars and bags.

Capers grow abundantly in many areas of the Mediterranean, but Pantelleria capers are unique for several reasons.

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