Salina Capers in Salt SlowFood®

Salina Capers in Salt SlowFood®

Unique and true Italian excellence presidium slow food

History of an old tradition

Cultivated, Harvested, Cleaned and Salted by hand as it once was

All the flavor of the Mediterranean in this caper

What would the caper be?

Capers are an aromatic plant already known and used in the kitchen in ancient times.

The caper is obtained from the unopened bud of the plant, it has a particular shape of a dark green capsule of about 3 cm in diameter. Harvesting takes place in the summer.

Slow food salt pan capers

Capers with Aeolian flavors are a slow food product and are packed in salt and vinegar.

Their taste is intense and decisive, which makes them a fundamental ingredient for almost all the recipes of the Aeolian gastronomic tradition

Characteristics of the Caper of Salina Slow Food

Salina capers are characterized by compactness, aroma and uniformity. The first of these factors is particularly important: a compact bud, in fact, is a guarantee of duration over time (the caper of the island in salt can be kept for up to two-three years).

Also noteworthy is the almost total absence of treatments with pesticides or synthetic chemical fertilizers, a guarantee of absolute wholesomeness of the product.

Used in Sicilian cuisine in various preparations, to "give bite" and character to the dish, capers go well with a simple tomato and basil sauce, with the classic caponata, with fish dishes.

Processing of the caper

The harvest is done by hand, usually at intervals of 8-10 days: the buds, hung out to dry on jute cloths, in a cool place, to prevent them from blossoming, are then selected according to their size and placed in wooden vats, in layers, alternating with coarse salt. After about a month they are ready for consumption

Capers and Cucunci of Sapori Eoliani are reproduced by cuttings, a now very rare method that makes Sapori Eoliani a high quality product, which allows the natural flavor to be kept intact.

What are the best capers?

The nocellaro variety of the Salina caper, for example, is today a unique, juicy product with a perfect shape.

Always with processes carried out manually

How to use salina capers in salt?

Before using the capers must absolutely be desalted, i.e. put in water at room temperature.

The water must be about double the quantity of the product to be desalted. The water should be changed often (at least 3/4 times) and the product should be tasted before using it.

You can also simply pass them under water, removing the superficial salt, they will be slightly salty so as to make your dishes tasty without adding more salt

Slow food capers from the Aeolian Islands

The sun, the sea and the earth make the Aeolian landscape unique, with its intense colors and its genuine flavors, as are the Aeolian Flavors, an ancient tradition that has its roots in the splendid Pollara, in Salina.

Fishing and salt are some of the resources that the sea offers to these splendid islands, such as citrus fruits, olives, capers and cucunci are a part of the Mediterranean crops that abound in the fertile Aeolian land.

Aeolian Islands

The archipelago of the Aeolian Islands is also the mythical home of the god of the winds, Aeolus, who has always fascinated the collective imagination from antiquity to today. The seven splendid islands, Lipari, Salina, Alicudi, Filicudi, Stromboli Vulcano and Panarea, are a small paradise of serenity and tranquillity, a refuge from the chaos and frenzy of modernity.

What are the Cucunci in Sicily?

The cucunci of Aeolian flavors are a slow food presidium and are preserved in salt.

Fragrant, juicy and tasty, cucunci are the perfect ingredient to enrich any dish!

The cucunci are the fruits of the caper plant, have a rounded shape and an intense green color, and have a size of about 1-2 cm.

Their flavor is more delicate than that of the caper and they are formed after the flowering of the plant.

The harvest season is summer.

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 Aeolian flavors, Pollara (ME) SICILY