These large capers are perfect for cooking with and should be added liberally to all sorts of stuffings, pasta sauces, roasts, chopped into a vinaigrette or tonnato sauce.
Called 'capperoni', they need more soaking due to their size. At least 2 hours (remembering to change the water 2-3 times) to get rid of the salt but not the delicious caper flavour. Always taste to check.
It is the climate of Salina and its rich, volcanic soil that make the flavour so special and the Slow Food movement have made them a presidium product to ensure the continued cultivation of these most precious flower buds.
