Pantelleria is the home of Capers.

Pantelleria‘s volcanic soil and warm, windy climate have favored the extensive development of this plant, giving it a taste and smell that have made it particularly renowned.

The caper plant belongs to the family Capparidaceae. It grows wild or cultivated, on the rocks and cliffs of some Mediterranean regions, which are favorable for their warm humid climate: here, even during summer or dry periods, the stones keep the roots moist and the caper can thrive.

The caper, with its woody trunk and herbaceous upper parts, reaches an average height of 30-50 cm, and has rounded, fleshy dark green leaves with reddish hues.
The beautiful buds with delicate white-pink coloration should be harvested between May and August, as soon as they sprout.
Maturation will occur later, during processing.

The young fruits, the cucumbers, are kept in brine for about a week and then placed in large wooden vats with coarse sea salt to remove the bitter taste. The water released, with the dissolved salt, forms a saturated brine, which promotes ripening.
The well-drained capers that are placed in another vat, with more salt added, stirred for another ten days, are ready to be eaten.
The best way to store them is to put them in airtight glass containers, with plenty of sea salt to maintain their moisture.

Pantelleria capers have been awarded the Igp mark, theProtected Geographical Indication, a recognition given only to capers from this beautiful island.

Because of its very distinctive taste, the caper is a fundamental part of Mediterranean cuisine. It is used in many recipes, from appetizers to pasta to side dishes. The important thing is to wash it with plenty of water to remove excess salt.