Capperi delle Isole Eolie D.O.P. in sea salt - 70g
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“Some of Sicily's most extraordinary ingredients come from the smallest places, and these capers from the Aeolian Islands are a perfect example.
Grown on the volcanic island of Salina, surrounded by the Mediterranean Sea, these little flower buds are a wonderful expression of the land they come from.
What makes them so special is their intense, aromatic flavour and the traditional way they're harvested and preserved in sea salt. It's a simple process that respects the ingredient and allows its distinctive character to shine.
For me, these capers are everything I love about Sicilian food: naturally grown ingredients, local farming traditions and incredible flavour without unnecessary complications.
They're small, but just a few can completely transform a dish.”
- D.O.P. protected origin: Cappero delle Isole Eolie is a Protected Designation of Origin, guaranteeing its connection to a specific geographical area and traditional production methods.
- Grown on the island of Salina: Cultivated in the volcanic landscape of the Aeolian Islands, where the soil and Mediterranean climate contribute to their distinctive character.
- Naturally grown: A traditional crop closely connected to the land and the rhythms of the growing season.
- Traditionally harvested: The small flower buds are carefully collected before they open, preserving the qualities that make them so special.
- Preserved in sea salt: A traditional method that helps develop their characteristic flavour and firm texture.
- Intense and aromatic: A wonderfully savoury, pleasantly pungent flavour that brings depth to even the simplest dishes.
- Just two ingredients: Capers and sea salt. Nothing unnecessary.
These capers are a beautiful reminder that true quality comes from the land, the people who work it and traditions that deserve to be preserved.
- With pasta: Add to spaghetti with cherry tomatoes, garlic, olives and extra virgin olive oil for a simple Mediterranean dish.
- With fish: Particularly delicious with baked sea bass, grilled swordfish or tuna, adding a lovely savoury contrast.
- In caponata: A handful of capers brings that unmistakable depth of flavour to traditional Sicilian caponata.
- In salads: Scatter over fresh tomatoes, red onions and oregano with a generous drizzle of good Sicilian olive oil.
- On bruschetta: Finely chop and combine with fresh tomatoes, basil and extra virgin olive oil.
- With roasted vegetables: Add to roasted peppers, aubergines or courgettes for an extra burst of Mediterranean flavour.
One little tip: Because these capers are preserved in sea salt rather than vinegar, rinse them thoroughly before using. For a more delicate flavour, soak them in fresh water for 10–15 minutes, then drain. Taste before adding any extra salt to your dish.
Energy: 173 kJ / 42 kcal
Fat: 1.1 g
of which saturates: 0 g
Carbohydrates: 6.4 g
of which sugars: 1 g
Protein: 3.1 g
Fibre: 5.4 g
Salt: 15.9 g
Moisture: 68.1 g
Ingredients: Capers, sea salt (20%).
