Capers have long been a favourite in the Mediterranean region. The small, green herb buds lend a piquant sour and salty flavour to salads, dressing, sauces, vegetables ad variety of main dishes. They are mostly used in the cooking of Southern Italy.
Saclà Capers are picked early in the morning before the scorching sun rises, and graded before the preservation process. They are mixed with coarse salt that draws out water and forms a kind of pickle.
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