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.
In the kitchen capers are used to flavor other foods such as pasta, second, sauces and condiments.
The capers are larger and softer ground can be used to enrich sauces and fillings.
The island of Salina, north coast of Sicily, has established itself as a center of Italian production quality, the caper is part of the landscape and, until the advent of tourism, has been the motor driving the island's economy. The cultivar is the most widely Tondina (or Nocellara), Spinosa preferred because it produces the capers firmer and heavier. The harvest lasts from late May through August, every 8, 10 days. The pickers start early, around 5 am, to avoid the hot sun. Capers are hung out to dry on sheets of jute, a cool, to prevent them from blooming.