Capers in sea salt

Capers in sea salt

Inside this jar, there are not just capers, but a Salento excellence. A product born from the dream of reviving the Racale caper. A historic cultivation that has shaped this land and now lives again thanks to the patient work of a community of farmers. This is how we made capers in sea salt:

Each caper is carefully hand-picked, one by one, just like in the old days. After harvesting, we wash them, remove their stems, and let them mature under salt for 3–4 months. A slow and natural process, essential to eliminate bitterness and develop their full character. No shortcuts, only time, care, and passion.

Once ready, the capers are jarred naturally and preserved with the purest salt from the Margherita di Savoia salt pans, to retain their taste and quality.

The result is a caper with firm, crunchy, and juicy pulp, awarded by Gambero Rosso as the best caper in Italy. A true slow food excellence, light and versatile: only 24 calories per 100 g, perfect to add character to salads, pizzas, pasta dishes, and gourmet recipes.

Just rinse them in water… and let them tell their story on the plate.

Capers with salt.
Ingredients: capers (80%), unrefined seasalt (20%).

Read the label