Capperi di Pantelleria in Sea Salt 500gr (Capers in Sea Salt)

Capers, which are the buds of a flowering shrub, are harvested from mid-May until August. Every eight to ten days, the plant produces capers of various sizes: the smallest are the most valued. These capers in sea salt, which are recognized by the Italian government as Italy's best, come from Pantelleria, a tiny, volcanic island off the coast of Sicily. Capers at farm are picked in their infancy, when they are at the peak of flavor. Then they are jarred in sea salt to retain their flavor and texture. (Capers soaked in brine lose some of their flavor and texture to the brine.) Before using salted capers, soak the capers in water for 15 minutes, rinse, then soak again.