These capers are de-salted and dried under the sun before being dehydrated, which gives them a crisp and highly unusual note. It’s a long and patient process! Use them to garnish fish, meat and pasta dishes. Perfect for casual munching as well as for aperitifs.
Back in 1949, Antonio Bonomo and Girolamo Giglio set up La Nicchia in Pantelleria, a small island cast away in the Mediterrean Sea, belonging to the Italian Region of Sicily. La Nicchia offers a selection of the Island’s traditional products made from the best raw material processed by the simplest methods. Their capers are hand-picked at dawn before the sun shines and the heath gets unbearable, with humble gestures and devotion to the nature. These delicacies are kissed with the taste of the sea and the warmth of the Sicilian sun, which is used naturally to dry them. Supporting this company helps keep alive a terroir, an ancient agricultural practice, and the pursuit of a hard-working profession.
The sons of the founders garnered the heritage of their fathers’ precious toil and carried out extensive studies and research on the raw materials the beautiful island of Pantelleria is endowed with. Nearly seventy years on, ours is the only farming company in Pantelleria that operates as a farm, a caper processing plant, and a laboratory preserving specialty food.