Capers from the Aeolian Islands
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2 products
Capers are edible flowers. They release unique and distinctive flavors and aromas, with warm colors and a taste that brings back holiday memories.
Our capers grow on the volcanic soil of the island of Salina and add a Mediterranean flavor to every dish.
Available in tasting size, jar, and bulk. They vary in size and caliber. The texture is firm and meaty.
Cucunci have the taste of summer, the sea, and holidays.
They grow from blooming caper flowers and are convenient to nibble on during aperitivo, thanks to their stem.
Juicier and crunchier than the flowers, try them with olives, especially black ones, with vegetables like eggplants, to flavor salads, with pasta, rice, and potatoes. They are delicious for seasoning pizza and garnishing meat or fish dishes, giving them a unique touch.
Try new recipes
The gourmet touch for your dishes
Preserved in salt, they maintain a fresh flavor and a meaty consistency. Discover new recipes to give your dishes a Mediterranean flavor.
FAQs
Capers are edible flowers.
The cucunci, larger and fleshier, are the fruits that develop from unpicked capers.
Of all the Aeolian Islands, Salina is the island with the greatest production of capers.
The capers are harvested by hand, navigating the plant's thorns.
The harvest goes from the end of May until the very first days of September.
The first operation, once picked, is to lay them out in a cool, shaded place to prevent them from blooming.
We then proceed to salting, alternating a layer of capers and one of coarse sea salt in a tub.
In the first 10 days they should be re-potted daily, otherwise they risk softening.
After a couple of months they are ready.
Before being marketed, they are separated according to size: the smallest are the most valuable.
For a quick preparation, you can desalt the capers in 5 minutes, rinsing them and squeezing them, very gently so as not to damage them, two or three times.
If you want to remove all the salt, they must be left to soak for 1 hour, changing the water three or four times and wrung out after each change.
After these cares they are ready to be cooked. There are those who say that they should be soaked for more hours, but this risks removing the salt and the flavor and nutritional properties.
Know who makes it
Grown by Lorenzo
On the island of Salina, between the sea and the volcanic land, Lorenzo Mirabito and his family take care of their caper and cucunci plantation, preserving the ancient local culture passed down through generations. Their capers, symbol of Salina, tell the story of a deep bond with the land.
