Salina Capers in SlowFood® Vinegar 200g

Salina Capers in SlowFood® Vinegar

Salina Capers in SlowFood® Vinegar: an explosion of Mediterranean flavour

I Salina Capers in SlowFood® Vinegar they are a typical product of the island of Salina, in the Aeolian archipelago. These are caper buds, still closed, which are preserved in vinegar with the addition of salt

How it is made

SlowFood® Salina Capers in Vinegar are produced with very high quality ingredients:

• Salina capers: SlowFood® Presidium, hand-picked and carefully selected.
• White wine vinegar: to give a touch of sweetness
• Sale: to enhance the flavours.

Features:

Salina Capers in SlowFood® Vinegar have an intense green color and a crunchy texture. The flavor is sweet and salty, with notes of vinegar and spices. The scent is intense and aromatic.

SlowFood® Presidium:

SlowFood® Salina Capers in Vinegar are a SlowFood® Presidium, to protect biodiversity and the quality of this typical product. SlowFood® is committed to promoting the sustainable and responsible production of Salina Capers in Vinegar, enhancing the work of small local producers and preserving the gastronomic traditions of the island of Salina.

How to use them:

SlowFood® Salina Capers in Vinegar are a versatile product that can be used in the kitchen in different ways. They are perfect to accompany:

• Appetizers: cured meats, fresh cheeses, croutons.
• Pastas: fresh pasta, risottos, pizzas.
• Main courses: white meats, fish, vegetables.
• Salads: to add a touch of flavor and colour.

Typical recipe:

Octopus Salad with Salina Capers in SlowFood® Vinegar

Ingredients:

• 500 g of octopus
• 100 g of Salina Capers in SlowFood® Vinegar
• 50 g of cherry tomatoes
• 1 Tropea onion
• extra virgin olive oil
• salt
• black pepper

Preparation:

1. Cook the octopus in boiling water for about 40 minutes.
2. Cut the octopus into small pieces.
3. Cut the cherry tomatoes in half.
4. Slice the Tropea onion finely.
5. In a bowl, mix the octopus, the Salina Capers in SlowFood® Vinegar, the cherry tomatoes, the Tropea onion, extra virgin olive oil, salt and black pepper.
6. Serve the fresh salad.

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