Capers, Anchovies, and Olives

Appears in
Classic Italian Cooking

By Valentina Harris

Published 2008

  • About
These three ingredients, more than any others, typify for me the strong flavors that are identifiable as an essential part of the cuisine of the southern regions. There is something quite harsh about these particular flavors, which come from the heat of the sun beating down on soil that has become parched and cracked from lack of rainfall.