THE IGP PANTELLERIA CAPERS
The history of the Pantelleria PGI caper has its roots in antiquity, having been prized by the Greeks and Romans for its flavor and beneficial
properties.
Caper cultivation on Pantelleria, favored by the volcanic soil and warm climate, has a long tradition,
as evidenced
by the presence of centuries-old crops. Once cultivation begins, the capers receive
the same care reserved for vines: "The soil is worked
and fertilized in winter, and the plants are pruned.
It is harvested at dawn, from mid-May to the end of September. Then, at the end of
the day, the buds are placed in special vats to slowly ripen in brine, using methods passed down from father to son. The key is sea salt, which
releases their characteristic fragrance.
THE PROPERTIES:
Nutritionally, capers are a low-calorie food, although their energy values vary, especially depending on their preservation methods, which
can vary from in oil to salt or brine. As for micronutrients, capers
contain B vitamins, especially folic acid, but also vitamin A and vitamin K; while among the minerals
minerals, iron, calcium, magnesium, manganese, phosphorus, and especially sodium, especially in salted formulations, are worth mentioning.
HOW WE PRESERVE AND PROCESS CAPERS AND CAPER LEAVES
CAPERS IN SALT
We divide the capers into different sizes: small, medium, and large; Then, after removing their stems, they are covered in salt.
CAPERS IN OIL
We start with salted capers, which are thoroughly washed in water and vinegar, drained, and placed in extra virgin olive oil.
DEHYDRATED CAPERS
We always start with salted capers, thoroughly washed and placed in the dryer for 48/72 hours.
CAPER POWDER
The dried capers are finely blended.
CAPER LEAVES IN SALT
The leaves are carefully selected, divided by size, and covered with 25% salt.
LEAVES IN OIL
We start with the leaves in brine; Thoroughly washed, they are blanched for a long time in water and red wine vinegar;
Finally, they are drained and placed in extra virgin olive oil.
DEHYDRATED CAPER LEAVES
We always start with the washed leaves in brine and put them in the dryer for 24/48 hours.
