Sun-dried capers from Pantelleria 10 g

Crunchy Capers

Hand-picked and staggered harvest
The caper harvest is carried out by hand and in a staggered manner, starting from mid-July to mid-October. Farmers return to the same plant every 6-8 days, depending on weather conditions.

Ripening process

• Fresh capers are matured in sea salt, a mandatory step to eliminate the bitter and unpleasant taste.
• During the first phase, capers are immersed in sea salt equal to about 40% of their weight for 10 days, during which they are periodically stirred.
• Subsequently, they are drained and placed under sea salt again, this time equal to about 20% of their weight, for another 10 days.

At the end of this second step, the capers are ready to be consumed.

Unique crunchiness
After ripening, thanks to the combination of Sun and Wind and a secret “touch,” the sought-after crunchiness that distinguishes Unique Flavors is achieved.