Capers, salted

Capers are the flower buds of a shrub native to the Mediterranean. Capers can be eaten raw, the smaller the better, but are usually lightly dried in the sun and then salted. (The seeds are also salted and dried.)

Salted capers from Sicily, particularly those from the island of Pantelleria, are the most delicious as the fresh flavour of these smaller capers seems to be complemented by the salting process rather than drowned by it. We also found excellent salted capers in the market in Caligari, Sardinia, on a recent wine trip.