It was the sundried tomatoes and vegetable preserves that had us knocking on the door of i Contadini but we quickly found out we should have known about the capers. According to Gambero Rosso, the guide to all things Italian, these are the best capers in Italy. We agree. Harvested from May to August, early in the morning, always by hand. Preserved with natural sea salt from the Trapani salt pans without preservatives, vinegar or any other tricks. Just capers in a jar with salt.
Give them a quick rinse before use and don't be afraid to serve them uncooked on hors d'oeuvres. Absolutely delicious sautéed in a sauce for pasta or as an accompaniment to protein.
The official Gambero Rosso review: A full first place and scores well over 90/100 for this caper from Apulian Magna Grecia, in the extreme tip of Salento, and linked to Slow Food. In the 20 hectares of the farm that from Racale reach Marina di Mancaversa, planted with vegetables, a field of capers grows green, processed in the internal laboratory with unrefined sea salt from the salt pans of Trapani. They are not homogeneous, of small and medium caliber, but compact and with the typical dark green colour. The nose is exciting: intense and characteristic of capers but also evocative of wild Mediterranean aromatic herbs (sage, bay leaf, oregano, thyme), of rock and sea stones dried by the sun, of seaweed, wind and salt. The mouth is sapid and not salty, the aromatic profile follows the olfactory with the same cleanliness, elegance and exciting complexity.