Capers in Salt

Pugliese-style Capers in Salt are a product that embodies the essence of traditional Apulian cuisine, the result of careful processing that respects ancient preservation techniques. These capers, harvested in the Salento countryside, are expertly treated with sea salt, which preserves their strong flavor and enhances their organoleptic qualities. Processing begins with the selection of the caper buds, picked at the right time of ripeness to ensure maximum quality. After harvesting, the capers are washed and left to dry naturally, then covered with sea salt. This method of preservation, handed down from generation to generation, results in a genuine product, free of chemical additives and preservatives, that keeps its authentic flavor intact.

Apulian-style Capers in Salt are a versatile ingredient in the kitchen, ideal for enriching traditional Mediterranean dishes. Before use, simply rinse them to remove excess salt and soften them in cold water for a few minutes. They can be used to dress salads, add a touch of flavor to sauces and gravies, or enrich appetizers such as bruschetta and canapés. Dishes that benefit most from their flavor include tomato and onion salads, olive and anchovy-based sauces, and fish main courses, such as tuna or cod. Their presence gives an explosion of flavor that enhances any recipe, making them an indispensable ingredient in every kitchen.

Ingredients:

• Capers (80%)
• Sea salt

Distinctive Features:

• Storage in sea salt to preserve taste and nutritional properties
• Traditional Apulian processing
• Absence of preservatives and chemical additives
• Intense and authentic taste

Uses in Cooking of Salt Capers:

• Salad dressing: Added to tomato, cucumber or potato salads, they give a strong, Mediterranean flavor.
• Sauce ingredient: Perfect for enriching sauces made with olives, anchovies or garlic.
• Appetizers: Ideal for making bruschetta, canapés or creative appetizers.
• Main courses: Paired with fish or meat dishes, they enhance the flavor with their unique taste.