Pantelleria Capers PGI

La Nicchia – Capperi Pantelleria IGP – Capers in Sea Salt

The La Nicchia Capperi Pantelleria IGP are small, protected designation of origin capers in sea salt from the Italian island of Pantelleria.

The 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.

They 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.

Capperi Pantelleria – Protected Designation of Origin

Pantelleria, 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!

Capers – how they grow

Capers (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.

The 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.