By Gabriele G. (Renazzo, Italy) on 10 Apr. 2019 :
By francesco P. (Roma, Italy) on 30 March 2019 :
By Serenella S. (Roma, Italy) on 27 March 2019 :
Dried herbs and spices have a stronger aroma and flavor. They are prized by food lovers and gourmet cooks. It can be used in various recipes from pizza, pasta dishes, soups, sauces and it can give that special intense flavor to you marinade.
Precious little capers from Salina, bursting with Aeolian sun and sea breeze flavors. After a careful sorting, the capers are set to dry for a few days in the sun, and then packed under sea-salt where they undergo lactic fermentation. After 10 days, the capers are cleaned and packed again under new sea-salt and remain in the vats for an additional 20 to...
The capers of Salina are characterized by their flavor and penetrating, after harvest can be stored in oil, vinegar or under sale. I capers are best preserved in coarse sea salt, this method ensures the maintenance of conservation organoleptic characteristics without resorting to dangerous additives are often added to products preserved in vinegar.
The best Oregano is deeply aromatic with a robust flavour, but its personality greatly depends on where it originates.It is harvested by hand, hung up and slowly dried in the shade to protect the delicate flowers from direct contact with the sun.
The caper bush is an integral part of the landscape on the island of Salina. The capers are picked individually by hand and placed in wooden barrels in layers alternated with coarse salt. They are ready to eat after about a month and can be stored for up to three years.