SALTED CAPERS
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The capers have been cultivated since ancient times and they can be found throughout all the Mediterranean region. All around the Mediterranean Sea, the caper plant, Capparis spinosa, spreads its long, spiny branches over rocks and opens beautiful white flowers with long purple stamens. Thanks to the preservation in salt which does not alter their exquisite taste, our crunchy capers are perfect with several creams, first or second dishes, typical of the Italian tradition.
Of all Mediterranean places, capers are most appreciated in Sicily, where they have countless uses. They go easily with a broad range of flavors. Most often, they are combined with garlic and cured anchovies; they go equally well with tomato, green olives, celery, and herbs, such as basil, oregano, thyme, and parsley.
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