Portolano
Capers
It is harvested in summer, preferably in August when the warmth of summer feeds its pulp and aroma.
Capers
In Pantelleria, Lampedusa, on the shorelines and coasts of our Sea, it grows abundant among the rock walls, smoothened by the wind and sunshine.
Capers
An Italian specialty that is picked when it is still closed and then stored under layers of large salt To ensure that it does not lose its characteristic features.
In nature, there are hundreds of variants of caper.
Capperi
But it's the Capparis spinosa, the delicious flower bud that we use to embellish our salads and to make first and second dishes with an Italian touch.
