Capers, the caviar of Italy

Capers, caviar Italy

Capers and caper berries are the precious harvest on the Italian Mediterranean island in Africa Visibility. The capers have different caliber, as the operator Gabriele Lasagni farmers decreases all capers. In this way, he has made their cultivation on the island attractive again. This also led to innovations such caper powder and dried capers which are excellent use in the kitchen.

Capers from Pantelleria reinvented

On the small island in the south of Sicily than twenty years were orphaned capers fields more or less, it was missing the next generation of young farmers who wanted to take the tedious manual labor in the race against time in coming. Capers are the buds of a bush, which must be picked carefully before opening the flower. The capers of Pantelleria fell almost into oblivion. By Gabriele Lasagni came, the company of his father took over and established a new philosophy, the farmers complete harvest velvet capers bought from and year after year the price per kilo increased abgeliefertes capers. Gabriele and his company La Nicchia ferment small and large capers, place a in sea salt and olive oil and dry it even crispy. They produce creams, sauces and Pesti.

Capers from La Nicchia

Caper cultivation on Pantelleria

Capers from Pantelleria reinvented

A new and innovative product, the olive oil in inlaid, delicately aromatic, exquisite caper leaves. use wherever a subtle caper flavor is desired in an extraordinary administration. On mild tomato sauces, for Vitello or on tuna carpaccio.

Trenette with confit tomatoes and three types of capers

Feel the summer and the sun on your plate

Ingredients for 4 persons:
400g linguine
15 cherry tomatoes divided in half (for a 22cm dish)
1 clove fresh garlic
La Nicchia caper powder for sprinkling
Oregano La Nicchia
about 1 tablespoon sugar
basil
La Nicchia extra virgin olive oil
Salt and ground pepper
1 anchovy in salt (or anchovy fillets)
1 handful of La Nicchia salt chapels
a spoonful of crispy La Nicchia capers
a few basil leaves to decorate

Preparation:
Wash the tomatoes carefully and cut them in half.
Place them in a baking dish with the cut side up, season with salt, pepper, sugar, oregano, powdered capers (a little because the flavor is very present!), basil, olive oil and add fresh garlic slices on top. Dry the tomatoes at 100 degrees for 3 hours. When the tomatoes are finished drying, cook the linguine in plenty of salted water. In the meantime, debone the anchovies and simmer the fillets in a pan with extra virgin olive oil and a little fresh garlic until the anchovies are completely melted. At this point, add the tomatoes, with all their sauce, the capers carefully desalted in running water, to the pasta and toss everything together. Decorate the plate with the tomatoes, 2 basil leaves, capers and crispy capers.