Salina Capers and Caper Berries

The caper manages to awaken the fondest memories of a summer vacation in Salina, Sicily, one of the Aeolian Islands of volcanic origin, and therefore rich in experiences to be lived and recounted. 

The caper and the cucunci, the fruits of the caper bush from this island, preserve a flavor that is unrepeatable anywhere else in the world.

The caper plant is a shrub of tropical origin that has spread throughout the Mediterranean area and to the island of Salina in the Aeolians. Its ideal temperatures are around 32°C, and the most cultivated variety is the "tondina" because it produces firmer and heavier capers. The harvest takes place from the end of May to the end of July: what are called capers are the buds of the plant which, after harvesting, are spread out on jute cloths and sorted by size. Finally, salting is carried out by alternating a layer of capers with a layer of coarse sea salt. After a month, they are ready for consumption.

The Mirabito farm's production works naturally, preserving the capers with sea salt, without any flavorings, preservatives, or essences of any kind, precisely to enhance their authenticity.

Both capers and cucunci are very decorative and versatile in the kitchen: they are used for salads, appetizers, and for filling canapés; but they are highly appreciated in the preparation of a typical "pani cunzatu" (seasoned bread) from the island of Salina, which, among other things, also features the use of sun-dried tomatoes, olives, tuna, and mozzarella.

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