Crunchy Pantelleria Capers - dried capers
Price per jar 280g
La Nicchia historical roots go way back in time and place.
They are deeply entrenched in the soil of a remote Island, isolated from the world...
Antonio Bonomo and Girolamo Giglio actually set up their Caper Production farm in Pantelleria as far back as 1949. When the founders Antonio and Girolamo passed away, their sons garnered the heritage of their fathers’ painstaking and precious toil and entrusted it to Gabriele Lasagni, who carried out extensive studies and research on the raw materials that Pantelleria is endowed with and now manages La Nicchia with a passion. Sixty years on, ours is the only farming company in Pantelleria that operates as a Farm, a Caper Processing Plant, and a Specialty Food Laboratory. Working with us in Pantelleria are Battista and Giovanni at the Caper Processing Plant, Maurizio, Nicola and Raffaella at the Specialty Food Laboratory, and Giovanni L. at the Farm.
The capers are all of the same, carefully chosen size to give the product a uniform consistency. The capers are desalted and sun-dried first then dried in the dehydrator to give recipes a crunchy touch that is totally unusual for capers.
Great fun to use for garnishing fish, meat and pasta dishes. Also perfect to nibble as appetizers just as they are.
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