Hand-picked between July and August within the space of 10/15 days. Laid out to dry in the sun on jute bags or wooden vats to stop the flowering process, scattered with salt, they can be kept up to 2 years. Also called Aeolian orchid, Cucuncio is a scented fruit boasting an intense flavour. Once desalinated, it can be used to accompany aperitifs and inventiveness.

Hand-picked between late May and August, large and medium cultivar capers from Salina feature a hard and uniform body. They are a distinctive feature on every dish, from tomato sauce to sweet-sour recipes, which are typical of Sicilian cooking. An essential secret to be kept in the pantry of a restaurant. Desalinate under current water before use.

Hand-picked between late May and August, large and medium cultivar capers from Salina feature a hard and uniform body. They are a distinctive feature on every dish, from tomato sauce to sweet-sour recipes, which are typical of Sicilian cooking. An essential secret to be kept in the pantry of a restaurant. Desalinate under current water before use.

Hand-picked between late May and August, they are suitable for any kind of dish and give each preparation the typical liveliness of Sicilian traditional, convivial atmosphere. Ideal for fried recipes, to be served as tasty appetizers or to be used in classic sweet- sour stew recipes

From selected high-end raw materials, pickled capers are drained from their preserving water and soaked in cold water. Squeezed exclusively by hand in order to avoid that the fruits break, they undergo a long drying process of 40 hours at a controlled temperature between 46°C and 48°C. After being ground, the result is a scented and flavourful powder.