I Contadini Capperi di Racale al Sale are more than just capers. They are the result of a local project that breathes new life into a historic crop from Racale. A tradition deeply connected to the landscape of Salento, and one that is once again carried on today by a community of local farmers.

Each caper is picked by hand, one by one. After harvesting, they are washed, stripped of their stems, and then cured under salt for 3 to 4 months. This slow, natural process softens the bitterness and allows the typical aroma and full flavor to develop gradually.

Afterwards, the capers are filled pure and preserved with sea salt from the salt pans of Margherita di Savoia. This way, they retain their firm texture, juiciness, and intense flavor.

The result is a distinctly high-quality product with a crisp bite and plenty of character. These Racale capers were awarded the title of Italy's best capers by Gambero Rosso. Simply rinse them under water before use and add them to dishes that could use some extra zest and Mediterranean finesse.

Serving suggestions:
Salads, pizza, pasta, vitello tonnato, fish dishes, carpaccio, focaccia, tomato sauces and Mediterranean appetizers.

Ingredients: capers (80%), unrefined sea salt (20%).

Contents: 75 g