With a surprisingly nutty taste and crispy texture, La Nicchia Crunchy Capers are hard to resist! Widely recognized for their high quality and unique taste, capers from Pantelleria are the only ones to have earned an IGP (protected geographical status). With mild, almost floral flavor, these capperi panteschi grow in mineral-rich volcanic soil, which produces tastier, sweeter capers.
After manually harvest, the capers are placed under salt for about 25 days to undergo lactic acid fermentation. During this period, the capers are conscientiously watched, stirred and adjusted for salt. Once cured, they are sorted by size. (Small capers are the most prized because they retain their firmness). Next, the capers are carefully washed to remove the salt and then placed in a small dehydrator to be slowly dried until crunchy. The resulting capers are immediately jarred to keep out moisture and preserve their satisfying crunch. Try these crispy capers tossed in a salad for textural interest, sprinkled over classic baked potatoes, or use as a garnish on grilled seafood or roasted vegetables.