Cappero di Salina
Salina Caper
Capers have grown around the Mediterranean forever, and on Salina they are part of the look of the island; before tourism, capers and Malvasia were the economy.
Designation
- Certification
- Slow Food Presidium
- Category
- Other products of Annex I (spices, vinegar, etc.)
Where it is made
Salina Island, Messina province
How it is made
Picking runs through most of the summer and starts about five in the morning, before the heat. The closed buds are spread on jute in a cool place so they will not open, and after some hours the capperoni, the biggest buds already on the turn, are separated out. Then they are salted, and are ready in a month. Picked May to August.