{"title":"The Niche","description":"\u003ch2\u003eLa Nicchia - best capers from Pantelleria\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eLa Nicchia - these are the best Pantelleria capers. La Nicchia was founded in 1949 by Antonio Bonomo and Girolamo Giglio and still enjoys the reputation of producing the best capers on the island of Pantelleria. Sixty years later, their sons handed over the management of the company to Gabriele Lasagni, which is now an agricultural enterprise and a Capperificio, where all varieties and sizes of capers are preserved and processed with great craftsmanship. It is important to everyone involved to preserve an ancient culture connected to the earth and pass it on to the next generation, so that the true richness of the small island belonging to Sicily is not forgotten. La Nicchia puts the best raw materials such as capers and tomatoes into jars, which the rough land produces and are firmly connected to it.\u003c\/p\u003e\n\u003ch3\u003eLa Nicchia - what makes the caper so special \u003c\/h3\u003e\n\u003cp\u003ePantelleria is a tiny Italian island located closer to Tunisia than to Italy in the Mediterranean Sea. The quality of the capers growing wild in the rough, untouched nature of the volcanic island is so outstanding that the Capperi di Pantelleria bear the addition IGP (indicazione geografica protetta) - a protected designation of origin. Reasons for this are the geographical location, the proximity to Africa and the resulting hot climate with very dry summers and moderately warm, humid winters, but also the special soil of volcanic origin. \u003c\/p\u003e\n\u003cp\u003eGabriele Lasagni took over his father-in-law's business about 15 years ago and can be proud of having helped the Capperi di Pantelleria achieve new fame. There are around 400 caper farmers on Pantelleria, some of whom deliver their harvest to Gabriele's company Bonomo \u0026amp; Giglio. This company produces delicacies with capers, such as capers in sea salt, caper berries in vinegar or caper pesto.\u003c\/p\u003e","products":[{"product_id":"la-nicchia-capperi-pantelleria-igp","title":"Pantelleria Capers PGI","description":"\u003ch2\u003eLa Nicchia – Capperi Pantelleria IGP – Capers in Sea Salt \u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eLa Nicchia Capperi Pantelleria IGP\u003c\/strong\u003e are small, protected designation of origin \u003cstrong\u003ecapers in sea salt\u003c\/strong\u003e from the Italian island of Pantelleria.\u003c\/p\u003e\n\u003cp\u003eThe small Pantelleria capers are preserved in sea salt, as this is the best way to maintain their unique aroma for years without altering it. Capers preserved in salt should be rinsed under running water before use in cooking, to prevent them from over-salting the dish. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThey are very versatile in the kitchen: as a garnish for meat or fish, as a seasoning in sauces, in tomato sugo or vegetable stews, with tuna or beef tartare, with vitello tonnato or Königsberger Klopse, in salad dressings, or in Salade Niçoise.\u003c\/p\u003e\n\u003ch3\u003eCapperi Pantelleria – Protected Designation of Origin\u003c\/h3\u003e\n\u003cp\u003ePantelleria, a small Italian island of volcanic origin, is home to the best capers, and because they are so incredibly good, they are worthy of protection and bear the name Capperi di Pantelleria IGP (Indicazione Geografica Protetta). The term Protected Geographical Indication is awarded by the EU to agricultural products and foodstuffs that owe a specific quality, reputation, or other characteristic to their geographical origin and production, making the product special. This is the case for the capers from Pantelleria, this small island located 100km southwest of Sicily in the Mediterranean, whose name comes from Arabic and means \"daughter of the winds.\" Here, a subtropical climate prevails with very hot, dry summers and moderately warm, humid winters. Precisely this climate and the volcanic soil contribute to the special aroma of Pantelleria capers. Furthermore, they are particularly small, highly aromatic capers, small pearls with a clear, elegant taste. Taste the difference!\u003c\/p\u003e\n\u003ch3\u003eCapers – how they grow\u003c\/h3\u003e\n\u003cp\u003eCapers (Capparis spinosa L.) are a typical, small, woody shrub of the Mediterranean flora. They thrive on old walls, in rock crevices, and stony soils, preferably in locations with sea views.\u003c\/p\u003e\n\u003cp\u003eThe caper bush has dark green, fleshy leaves and very striking white-violet flowers that bloom between late May and early September. This is when harvest season begins, as when small, they are firm and green and have a particularly aromatic flavor. Every 8 to 19 days, pickers return to the caper bushes to collect the next flower buds. This is arduous work, especially in the great heat of summer.\u003c\/p\u003e","brand":"La Nicchia","offers":[{"title":"90 g","offer_id":56364374491462,"sku":"047VIA5923","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/la-nicchia-capperi-pantelleria-kapern_fece8dd6-3c89-4112-ba74-14e5a1fe80c6.jpg?v=1776147089"},{"product_id":"la-nicchia-kleine-kapern-in-meersalz","title":"Small capers in sea salt","description":"\u003ch2\u003eLa Nicchia – Small Capers in Sea Salt – Capperi in Sale marino \u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eLa Nicchia small capers in sea salt\u003c\/strong\u003e are particularly aromatic capers from the Italian island of Pantelleria.\u003c\/p\u003e\n\u003cp\u003eThe small capers are preserved in sea salt, as this is the best way to maintain their unique aroma without altering it and to preserve them for years. Salt-cured capers should be rinsed under running water before being used in cooking, so they don't over-salt the dish. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn the kitchen, they are very versatile: as a garnish for meat or fish, as a seasoning in sauces, in tomato sugo or vegetable stews, with tuna or beef tartare, with vitello tonnato or Königsberger Klopse, in salad dressings, or in Salade Niçoise.\u003c\/p\u003e\n\u003ch3\u003eCapers – how they grow \u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eCapers (Capparis spinosa L.) are a typical, low-growing shrub of the Mediterranean flora. They like to grow on old walls, in rock crevices, and stony soils, preferably in places with sea views.\u003c\/p\u003e\n\u003cp\u003eThe caper bush has dark green, fleshy leaves and very striking white-violet flowers that bloom between the end of May and the beginning of September. Now begins the harvest season, because when small, they are firm and green and have a particularly aromatic taste. Every 8 to 19 days, the pickers return to the caper bushes and collect the next flower buds. This is arduous work, especially hard in the great heat of summer. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIf the caper fruit is allowed to grow at the end of summer, caper berries (caper apples) are formed, a berry containing many black seeds and which is significantly milder in aroma than the small capers. They are wonderful as an antipasto, similar to olives.\u003c\/p\u003e","brand":"La Nicchia","offers":[{"title":"90 g","offer_id":56364470108486,"sku":"047VIA512005","price":10.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/la-nicchia-kapern-in-meersalz_3afdcdc1-2e98-4777-9f23-9392e5b58eb7.jpg?v=1776147559"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/collections\/la-nicchia-logo.jpg?v=1775844952","url":"https:\/\/genussland.de\/en\/collections\/la-nicchia.oembed","provider":"genussland","version":"1.0","type":"link"}