Pantelleria Capers PGI

La Nicchia – Capperi Pantelleria PGI – Capers in Sea Salt

La Nicchia Capperi Pantelleria PGI are small, protected geographical indication 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 aroma without altering it and to preserve it for years. Before being used in the kitchen, salt-cured capers should be rinsed under running water to ensure they do not make the dish too salty.

They are very versatile in the kitchen: as a garnish for meat or fish, as a seasoning in sauces, in tomato gravy or vegetable stews, for tuna or beef tartare, for vitello tonnato or Königsberger Klopse (German meatballs in white sauce), in salad dressings, or in Salade Niçoise.

Capperi Pantelleria – Protected Geographical Indication

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 are permitted to bear the name Capperi di Pantelleria PGI (Protected Geographical Indication). The term "protected geographical indication" is awarded by the EU to agricultural and food products that possess a specific quality, reputation, or other characteristic essentially attributable to their geographical origin and production, which makes the product special. Just like the capers from Pantelleria, this small island located in the Mediterranean 100 km southwest of Sicily, whose name is of Arabic origin and means "daughter of the winds." A subtropical climate prevails here with very hot, dry summers and moderately warm, humid winters. It is precisely this climate and the volcanic soil that contribute to the unique aroma of Pantelleria capers. Furthermore, they are particularly small, highly aromatic capers—little pearls with a clear, elegant taste. Taste the difference!

Capers – how they grow

Capers (Capparis spinosa L.) are a typical, low-growing shrub of Mediterranean flora. They thrive on old walls, in crevices, and on stony ground, preferably in places with a view of the sea.

The caper bush has dark green, fleshy leaves and very striking white-violet flowers that bloom between the end of May and early September. Now begins the time of the harvest, because when they are small, they are firm and green and have a particularly aromatic flavor. Every 8 to 19 days, the pickers return to the caper bushes to collect the next flower buds. A tedious task, and one that is particularly hard in the intense heat of summer.