|
|
 |
Cappero di Pantelleria
|
Description
Name: Cappero di Pantelleria (Pantelleria caper)
Product type: Vegetable; the flower buds are the edible part of the plant
Ripening and harvesting: From the end of May through to mid-September
Production area: Island of Pantelleria
Denomination: To obtain IGP (Indicazione Geografica Protetta - Protected Geographical Indication) status, the Cappero di Pantelleria must come from the small Sicilian island of Pantelleria
Note: Before eating, they must be rinsed thoroughly under running water to remove the salt used to preserve them (salt, removal of). |
|
|
|
|
Pantelleria, a Sicilian island set in the blueness of the Mediterranean sea, enjoys world-wide renown for two of its products: passito or "raisin" wines and capers.
Capers are the flower buds of the shrub by the same name, which grows both in the wild and cultivated in many regions of southern Italy.
In ancient times, capers were not only appreciated for their taste, but also for their diuretic and digestive properties; they were even believed by some to be an aphrodisiac.
Harvesting, which is still carried out by hand today, is followed by a particular process designed to remove the excessively bitter taste which the capers would have otherwise. The treatment uses sea salt and lasts several days, before their definitive packing in brine.
This preservation method means that they need to be washed thoroughly before use in the kitchen, and care must be taken when salting to prevent too much from being added.
The caper, one of the Mediterranean basin's most traditional products, revels in recipes with tomato and olives and gives a kick to pasta or second courses which would otherwise taste rather bland.
The combination of capers with anchovies is tangible proof of just how quick Mediterranean cuisine can be. The preparation time for this simple sauce is less than it takes for the water to boil. Simply crush a couple of anchovies in hot olive oil, add a clove of garlic, a few capers and sauté with the freshly drained pasta (Fusilli are perfect) cooked al dente.However, capers can be savoured just as they are as a light snack to accompany aperitifs, or as the perfect foil for white wines, for example Verdicchio or Greco di Tufo. A feature in many sauces, including tuna sauce, the Cappero di Pantelleria has been granted IGP status.
|
|
|
|
|
