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 By Courtesy of Gustiamo.com,
importer of Italy's Best Foods. |
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(please read)
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Glass Jar
5 oz (150 g) |
Capers, like figs, are not fruits, but flowers. Believe it or not, it's caper
flowerbuds that, once picked, washed, and salted, flavor salads and
other dishes.
The caper, a bramble-like shrub that easily adapts to many natural
environments, grows everywhere in Italy, even climbing up the walls
of our cities. What, then, makes Sicilian capers—and those from
Pantelleria in particular—so surprisingly good, fragrant, and appetizing?
Nature, first of all. In these climates, and on the lava soils of Pantelleria,
capers have high concentrations of glucocaperine, the substance
responsible for the particular and unmistakable aroma of capers.
That's why capers from Pantelleria, unlike others available, actually
taste of caper. Their flavor gives personality to salads or to any dish
where they blend harmoniously.
Gianni Busetta from the Nicchia in Pantelleria offers us capers that are
8 mm, small, but not too small. According to Gianni (and we agree with
him), this is the best size. Smaller capers are unripe, and though they
look nice and work as decoration, they're not up to par with what
interests us most: flavor and scent. These capers must be rinsed and
kept soaking in a bowl of cold water for half an hour before use.
By courtesy of Esperya, an Italian commercial website that makes
available a unique selection of typical food products- olive oil, wine, honey,
pasta, rice, desserts, charcuterie, cheeses, preserves, seafood - from all the
different regions of Italy, according to standards of genuineness and high
quality, and sell them by valorizing their traditional historical and cultural roots.
Copyright © 1998-2002 Esperya spa
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