A Slow Food Presidium, picked under the Summer sun, these Sapori Eoliani are a a must in your pantry.
HOW TO USE IT
Desalt the capers before use. Place in water at room temperature, the water must be twice the amount of the capers. Change 3/4 times and taste before adding to your recipes. As Maurizia says: "it can take up to 10 hours, no rush".
WHY WE LOVE IT
Crunchy, rich of flavours, they add natural salt and flavours to your recipes. Add them to a pasta, with tomatoes and olives and you'll be in heaven.
Slow Food Capers (medium size), salt.
Salina is one of the Aeolian Islands, north-east of Sicily, the greenest of the archipelago. Sapori Eoliani, run by Maurizia de Lorenzo, is a tribute to her late sun Roberto, carrying on his passion for his land and produce.