Known to be “Italy’s Little Gems,” these salivating capers are cultivated in volcanic soil and handpicked on the island of Salina in Sicily. They come from the flower bud of prickly shrubs that grow all over the Mediterranean and are famous for their many petals. When brined in vinegar or salt, these green little ovals develop an aromatic and array of complex tastes, delivering intense flavors of salty, floral, bitter, sour and vinegary all at once.
SOURCED FROM:Italian Harvest
MADE OF:Salina capers, salt
Capers are to Sicily as Cheeseburgers are to America. And now I understand what this means. I have been eating and cooking with capers for as long as I can remember and they all taste pretty much the same – until I tried a caper that had been picked by hand. One by one. On an island in Sicily located in the heart of the Tyrrhenian… and have since changed my mind. I don’t care if you hate capers more than you’ve ever hated anything in your life, you will LOVE these. They are so flavorful they almost melt in your mouth. The saltiness and the sourness and all of the complexities make them so exciting to cook with. They are firm and tangy and you can actually taste the hard work that went into harvesting them. I’ll never have a caper that’s not from Salina again!
Husband and wife team John Blout and Victoria Doggett are culinary explorers. They met in San Francisco and bonded over their love of traveling. They spent a great deal of time traveling Italy when a lightbulb went off in their heads. They had an idea: why not bring all of the incredible foods they had discovered in Italy back to the United States? And they did! Their dream became a reality and they have found great success in the artisanal world. Italian Harvest sells products that are hand made by artisans and crafted by traditional family-run factories. They are proud to be a company that brings to us the very best ingredients straight from the source: Italy. Mama Mia!!