Description
They are typical of the Salento landscape and the tradition of the peasants. Throughout the 20th century, early in the morning, whole families poured into the countryside to pick capers, one by one, from the low, bushy plants. When they arrive here, the capers are washed, desiccated and ripened in salt for 3-4 months. They are then dried of excess water and mixed with dry sea salt from the salt pans of Margherita di Savoia, then potted in their natural state.
Ingredients: capers, sea salt
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