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Capers in Sea Salt - La Nicchia - Pantelleria Island, Sicily - 1.1 lb

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Available from these sellers.
  • Capers from Pantelleria Island, Sicily
  • Tight and snappy texture with a mild, slightly floral flavor
  • Hand-picked and sorted for just the right size
  • Cured and packed in sea salt from Trapani
  • 500 gr - 1.1 lb
1 new from $37.00

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Important Information

Ingredients
Capers, sea salt

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Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.

Product Description

Capers occupy a permanent post in the Mediterranean flora. Between May and September caper bushes begin to flower and the buds becomes what we know as capers.

Pantelleria island is a hot, dry, wind-swept volcanic island south of Sicily and east of Tunisia. The capers from Pantelleria are the best of all. For four main reasons: the island's volcanic soil give the capers their particular taste; the temperature of the island alternates between hot days and cool nights giving the capers their strong fragrance; there is a rich tradition of growing and picking capers on Pantelleria; and last but not least, the particular caper variety, which grows only on Pantelleria (the cultivar spinosa nocellara), is very special and rare. Pantelleria capers are so unique, they are the only capers that are certified IGP (Indicazione Geografica Protetta).

La Nicchia started to pick capers in 1949 and the activity continues according to the local tradition and culture. The capers are harvested early in the season when they are still small, firm, and green. Workers endure hot sun, sharp thorns and rugged terrain throughout the summer to pick the precious buds as they ripen. Once picked, the capers are preserved in sea salt from Trapani which maintains their fragrance and consistency. The whole process is artisanal and done entirely by hand, including the packing of the capers in jars and bags.

The capers from la Nicchia have a tight and snappy texture and a mild, slightly floral flavor. It is easy to use these capers. In a strainer, just rinse the capers under water to remove the salt used for preservation. Pat them dry with a towel, and they are ready to use. La Nicchia capers can be used to make sauces and dishes like spaghetti con bottarga and caponata. You can also use them to garnish meat and fish or mix them in salads, or to top pizzas.


Product Details

  • ASIN: B0002D0TX8
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #112,152 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Customer Questions & Answers

Customer Reviews

4.2 out of 5 stars
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Most Helpful Customer Reviews

8 of 9 people found the following review helpful By Aceto TOP 1000 REVIEWERVINE VOICE on March 20, 2011
Forget all those briney jars sporting "NONPAREIL" on their labels. This is the real deal. From that hot volcanic rock off the coast of Sicily, Pantalleria, these are capers to provoke a caper of your own. I found them in Italy. Five stars for Pantalleria capers which go with caviar.

These are the most intensely flavored buds in the business. I use these salted capers in sauces including a lemon caper butter sauce for my veal. Using only the salt that clings to them, the sauce is stunning and different from sauce using other caper brands that are not Pantalleria or are stored in brine. Brine is the withering enemy; and additives other than salt distort the flavor.

For most dishes, you will rinse away the salt, or save it, because whatever you made is already salted. You can let them soak and change the water every ten minutes if you need to remove any trace if salt. Most of the time a double rinse is all you want and just use a touch less of regular salt. But beware, you kill capers if you cook them. Just add the capers after you turn the heat off. The heat from a warm pan is plenty.

I'll admit, these are more expensive. You can get good capers in salt from elsewhere including some nice Spanish ones. I will use those more often. But for special service, I reach for these. Nice to have them available here.
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2 of 2 people found the following review helpful By Lek on March 14, 2013
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I use capers a lot and was looking for small salted capers for those dishes where the caper must be presented whole. These fit the bill perfectly providing perfect taste and size. Four stars only because of cost being a tad higher than need be.
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1 of 1 people found the following review helpful By F. Elst on June 1, 2013
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But I think I like the ones in brine better. These were really salty even when I washed them twice. Won't buy again probably.
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By CalFord on February 15, 2013
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Top quality Capers, best I have purchased, worth the price. Much better then what you'll even buy in the stores, and it has a long shelf life. Will be buying more.
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