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Caper & Sardine

Italia Gourmet offers capers in salt or wine vinegar. 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. They are dried and then preserved in rock salt or in vinegar. Used in sauces and with fish. The capers that we propose are of the highest quality. The gastronomic tradition identifies the capers of Agostino Recca as the best. These salted or wine capers are recognized by the Italian government as Italy's best.


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