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Capers from Salina Italy
A culinary voyage of discovery through Italy's beloved capers
.Capers from Salina Sicily; A look behind the scenes of the production of this exclusive antipasti specialty.
Capers are a highly aromatic ingredient from the Mediterranean region, which delights gourmets with a distinctive salty-sour character. In Italy, capers as well as caper apples are a delicacy and are used in many traditional recipes. Nevertheless, the tangy-salty taste divides the minds - or rather the palates. Capers have, in our opinion, deserves greater attention, so we dedicate this story to the small gourmet buds from the south of Italy.
Did you know that you can also eat caper leaves? Or that there are candied capers? Learn here everything about cultivation, processing as well as the taste of capers in premium quality and the sustainable methods of our caper producers on Salina.
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Capers are the edible buds of the caper plant (Cultivar: capparis spinosa), which are used in many Mediterranean dishes. They have an intense flavor - tart-sour, salty, mildly spicy and slightly bitter. Capers are the still-closed buds of the caper flower before they fully open. The caper plant is a hardy prickly shrub with fleshy leaves that produces small white flowers. It thrives mainly in Mediterranean regions and belongs to the genus Capparis in the caper family (Capparaceae).
Capers or caper shrubs thrive best in sunny and dry regions of the Mediterranean. The shrub is adaptable and can survive in poor soils, making it a hardy plant. Capers have a long history of culinary use and have been cultivated and appreciated in Mediterranean countries for centuries - as a seasoning as well as a medicinal plant.
Caper buds grow first from May to July on the caper bush. These buds give rise to the caper apples, or cucunci, which are harvested in early August. The caper flowers develop into small oval fruits, caper apples, which emerge from the flowers.
The distinction between capers and caper apples thus lies in their stage of development. Caper apples are the ripe fruit of the caper flowers, while capers are the immature closed buds. However, both are versatile in the kitchen and add a salty tangy note to dishes.
Because of their different degrees of maturity, capers and caper apples find different uses in the kitchen. Capers are often pickled and used as a savory-sour flavor in salads, sauces or meat dishes. Caper apples, on the other hand, are milder in flavor and are usually served as a garnish to antipasti, fish dishes or simply as a snack.
The orchid of the Mediterranean: places of cultivation and varieties of caper plant presented
Sicily accounts for the bulk of caper production in Italy. Especially on the Aeolian island of Salina, the caper plant thrives particularly well. The volcanic island of Salina is known for its high-quality capers, which grow far up the cliffs on the Mediterranean Sea - like our capers near the secluded village of Pollara. This place exudes magic, which also served as the setting for the Italian classic "Il Postino". The capers here are among the best in the world. Other Sicilian islands such as Pantelleria and Lipari, as well as the regions of Puglia and Calabria, are also known for the cultivation of capers.
Italy has several varieties of capers, which have slightly different flavor profiles. The capers from Salina are characterized by a balanced combination of tart, spicy and slightly acidic notes. In addition, there is a slight spiciness with herbaceous mustard notes. This flavor is influenced by the volcanic terroir and Mediterranean climate of the island of Salina, which gives the capers a mineral complexity. The capers from Salina are often slightly larger and have a delicate, yet firm texture. Capers from Puglia or Calabria are similar in flavor profile to Sicilian, but slightly milder. Spanish capers, on the other hand, often have a strong and spicy flavor with a more pronounced acidity. Capers from Spain can also vary in pungency and are often smaller in size than Italian capers.
Greek capers are known for their refreshing, tart flavor with a more bitter character that sets them apart from other caper varieties. Greek capers are often of medium size and have a crunchy texture. Each variety has its own characteristics and contributes to the diverse flavor profiles of Mediterranean cuisine.
From the field to the pickled capers delicacy: The production steps of our capers on Salina in Italy
The harvest period of the caper flower bud extends from May to July. Then, at the beginning of August, immediately after the bud harvest, begins the harvest of the caper apples (cucunci) that arise from the flowers. The caper pickers work seven days a week, including Sundays. They harvest the same bush every 8 to 10 days during the season, a total of between 6 and 8 times during the season, depending on the vintage.
The workday begins at 5:30 a.m. and ends at 11:00 a.m., as the blazing sun then becomes too hot and the thorns of the caper bush soften as the heat increases, making harvesting more difficult. The arduous harvest is done in a stooped position over the bush, as each caper bud must be picked by hand. A skilled picker manages up to 2 kg of capers per hour.
The harvested bright green buds are carefully collected in a belly bag called "a sacchetta". When this bag is bulging, each picker pours her haul into her own, even larger cloth bag called "sacco," which holds up to 15 kg. At 11:00 a.m., a melody sounds - the chief picker's cell phone signals the end of harvesting for the day. Each picker brings her daily harvest to the manufactory, where the caper bags are weighed individually. Payday for the pickers is a wage of 3.5 EUR per 1 kg of harvested capers.
After harvesting, the capers are carefully placed in large 50 kg vats and salted with medium coarse sea salt from Trapani. This initiates the fermentation process that lasts two weeks. Every day, the small buds are carefully transferred from one vat to another to mix them and prevent the development of mold. However, this procedure, known as "battere i capperi," creates a tart smell that can irritate the eyes - one saying even goes, "i capperi ti fanno piancere" - the capers make you cry.
The capers then rest in the salt for another 90 days until the fermentation is complete and the delicate buds are ready to be consumed and bottled. The salted capers are preserved in airtight jars with sea salt to keep them for up to 3 years. This elaborate process gives the capers their flavor and is an important part of the traditional production of this delicious delicacy from Sicily.
The preservation of capers with salt for longer shelf life
Capers are pickled in sea salt to preserve them and retain their flavor. Salting is a traditional preservation process that prevents the delicate buds from spoiling quickly. By soaking the capers in sea salt, they stay fresh longer and retain their texture and flavors.
The sea salt draws moisture from the capers, which inhibits the growth of bacteria and microorganisms. This allows the capers to be stored for a longer period of time without losing quality. During pickling, the salt also absorbs some of the bitterness of the capers, resulting in a harmonious taste. This gives the pickled capers an intense, savory and slightly salty flavor that enriches their use in various culinary dishes and recipes.
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The culinary importance of capers in Italian and international cuisine.
In Italy, capers are particularly popular and can be found in many classic dishes. A well-known example is "Vitello Tonnato," a dish of thinly sliced veal served with a tuna-caper sauce. Another delicious use of capers is in "Pasta Puttanesca," a spicy tomato sauce prepared with capers, olives, anchovies and garlic.
Capers, as well as caper apples or caper berries, are not only a flavorful highlight in Italian cuisine, but they also play a significant role in the country's culture and culinary traditions. For example, they are often used on festive occasions and celebrations, such as weddings or family gatherings, in dishes like "caponata," a Sicilian vegetable dish with eggplant, capers and raisins
Also known from French cuisine, capers are often used in the classic "Sauce Tartare", while in German cuisine they can be found in the "Königsberger Klopse".
When cooking, it should be noted that capers should not be heated too much in the kitchen. This destroys much of the flavor and texture. They are usually added at the end of cooking or served cold in salads.
Why are capers so healthy? Health benefits and nutrients of capers
Capers are not only versatile in taste, but also offer a number of health benefits due to their nutritional composition. They contain important vitamins such as vitamin K, vitamin A and folic acid, as well as minerals such as calcium, iron and magnesium. In addition, capers are rich in antioxidants that help reduce cell damage and fight inflammation in the body.
Di Bennardo capers organic quality: responsible and sustainable
Premium quality capers can be recognized by several factors. The capers should not be too large and should not exceed a diameter of 7-9mm as a rule. They should have a vivid green color and be firm and crunchy.
The region plays an exceptionally important role. Do not reach for capers, whose region is not known for the cultivation of capers.
Our organic capers, the candied capers as well as our caper leaves are grown on the island of Salina, one of the best regions for capers in the world. The cultivation is sustainable and only natural resources are used for our capers. Each step is done by hand using traditional methods and contributes to the gentle processing throughout the process. The result is gourmet capers of the highest quality.
The premium quality of Di Bennardo capers in jar
Organic capers preserved in salt water
After harvesting by hand near the village of Pollara on Salina, the capers are salted with medium coarse sea salt in large vats to start the fermentation process. Daily they are transferred to keep them always fresh and free of contaminants.
After 90 days of resting in the salt, the ready-to-eat capers are ready and can be stored in airtight jars with sea salt and water for up to 3 years. This elaborate process gives the capers their intense salty-spicy note and is an important part of the traditional production of this delicious delicacy from Sicily.
With their interplay of salty-sour as well as the slight sharpness and herbal flavors, these capers are perfect for refining Italian recipe classics such as Pasta Puttanesca, Vitello Tonato or delicious fish dishes such as Pasta con le Sarde and Sarde a Beccafico.
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Caper leaves preserved in olive oil
Caper leaves, if properly prepared, can also be eaten. They are carefully harvested in Salina, more precisely in Pollara, at the same time as the capers. It takes a lot of experience to know which leaves are best suited for delicate leaves preservation.
After harvesting, the caper leaves are pickled in medium coarse sea salt for 30 days. Then they must ferment in brine for another 60 days. For another day, the leaves are desalted again in fresh water and soaked in a mixture of water and vinegar for four hours.
After that, the leaves are dried on linen sheets for one night. The next morning, the caper leaves in a large vat final seasoned with chili and oregano. Carefully filled into jars and dressed with the best olive oil. Ready are our delicious caper leaves. Perfect with antipasti, on the topped ciabatta sandwich or southern Italian pasta dishes.
CANDIED CAPERS AS A DESSERT
p>These candied capers are very rare. There are only a handful of producers in the world. They fit perfectly to sweet cream dishes, gelato as well as to garnish caprese, sauces and Mediterranean salads with that certain sweet and sour something.
Smallest caper buds are pickled in water for two days and desalted. The water is changed three times a day, because the capers must not be salty at all for further processing. In a large pan enrich sugar together with Malvasia wine. Carefully heat the pan and the sugar dissolves.
Then carefully add the desalting capers. Stirring regularly with a large wooden ladle, cook the capers, sugar and a Malvasia mixture with a little water over the fire at 100 degrees for 3.5 hours. The capers caramelize and change color from dark green to small black beads. The sugar content (also called Brix) is controlled again and again.
Only when this is exactly according to the recipe, the capers are ready candied. One lets them cool down and fills them finally into sterilized glasses. From conclusion is also stuck by hand the Di Bennardo label on it.
.Frequently asked questions about capers
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Capers are the pickled flower buds of the caper shrub (Capparis spinosa) and are used as a seasoning, especially in Mediterranean cuisine.
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Capers have an intense tart and sour taste. They are salty, mildly spicy and slightly bitter.
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Capers are harvested from the caper bush in the Mediterranean region when the bud is still closed and then pickled in salt, vinegar or oil to preserve them and improve their flavor.
- The best capers can be found in the south of Italy, often in delicatessens, weekly markets, specialized grocery stores and Di Bennardo in Switzerland.
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Before eating the capers should necessarily be desalted. You rinse the capers under cold water, then put them in a bowl of fresh cold water. The capers should be desalted in the water for at least one hour before consumption. Several hours or overnight is even better. The water in which the capers are desalinated should be changed from time to time. When the capers are ready to be desalted, gently place them on a piece of household paper and carefully pat them dry. After that they are ready for the table.
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In general, capers in glass are well sealed and stored in a cool place up to 1 - 2 years. Even after opening the jar, you do not need to store the capers in the refrigerator. It's best to keep your jar of capers in a cool place in your household cupboard.
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The women of Salina are caper harvesters who contribute significantly to caper production in the Salina region through painstaking manual labor based on decades of experience and a deep connection to nature.
Order now Premium Capers in Di Bennardo online store
True gourmets can always enjoy our sustainable organic capers from Salina also at home. Order in our online store our caper leaves pickled in chili and oregano, the heavenly sweet and sour candied capers or our classic organic capers in salt water. Refine your Italian recipes with our capers and make every dish a culinary feast. Now