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“Un cappero al giorno…toglie il medico di torno.” : “A Caper a day, keeps the doctor away.”
You can’t say that you know that island of Pantelleria off of Sicily, if you never eaten its fantastic capperi: so tiny and tasty and so strange. Capers are extremely important for the region economically and for this inaccessible island, whose dry climate has turned out to be the best place for cultivating them. Indeed, thousands of caper plants cover the rocky territory of the island; you catch sight of their tiny pinkish-violet colored flowers everywhere you go. The plants grow clinging onto steep rocks or on the ruins of old Dammusi (rural houses made by amplifying naturally existing caves.)
The caper itself is a flower bud that is picked before it actually blooms. It is then made to ripen in individual tubs and covered by sea salt. In this way, the caper acquires that strong, peculiar taste that so characterizes the cuisine of the island.
In the culture of the ancient people of the Mediterranean, it was believed that the caper had aphrodisiacal and therapeutic properties. Even today, scientific studies have demonstrated that capers have special diuretic and digestive qualities as well as being good for the liver and the circulatory system. But that’s not all, capers boast anti-age properties for the skin and can protect it from excessive sun exposure, granting it greater elasticity.
Capers are also prescribed to individuals who suffer from constipation and to those who need a little pick-me-up after a bout of drinking, helping them recover mentally and physically. Capers are also said to have psychotherapeutic properties similar to those ascribed to Bach flower remedies, increasing the ability for decision-making and decreasing insecurity. Last but not least, capers have anti-allergic properties against irritations caused by insect bites, jelly fish stings, and heat rashes.
That’s some little caper!
–Contributed by Paolo Caravacci and Paola De Angelis, expert Pantelleria hosts at www.lacalettadipantelleria.it.
What is special about <Pantellerian capers? They grow on the walls of the castle here in Bracciano, too!!!!!!!! Does the taste of capers depend on the wall which they cling to?
Love capers! Are these the big ones or the small ones – or do both kinds come from the same plant, only some are picked earlier? I just like to eat both kinds, I don’t know anything about them. ;)
Wow, what a wealth of information on Capers.
Never knew the extent of their qualities, I had no idea…
thank you
I love all your articles, and this one on the capers. I was born and raised in Sicily where there is an abundance of capers growing wild on the coast line and everywhere. I moved to the US when I was in my early 20s. I remember as a young girl going by the beach side and picking them to bring them home and cure them in salt. They would last forever. They are so tasty and make my recipes so exotic in taste. I love them and they remind me of the southern beautiful Italian islands (big and small). Thanks for sharing your article. Vera
Capperi, che bell’articolo!
I brought back caper seeds from Sicily. Happily I planted them, they grew, but alas the weather in Berkeley, California is too cold, they grew flowers but nothing more, sob, sob. I have friends in the hot regions of California who grow the bud, salt them and then present me with the product, happy, happy!
The taste of capers it depend above all from the quality of the earth and from the climate. the capers of Pantelleria are the best ones in absolute and they have a intense taste .
smaller are the best…
Hmmm, small are good but the large ones about 1/2 inch and just a little larger are wonderful in salads and are sometimes used in place of pickles in rice salads; also they are great (whole) in a chopped salad with onions, fried and crumbled pancetta, butter lettuce, chopped hard boiled eggs, olives, steamed green beans and maybe a couple quarterd potatos… Drizzle over just a spot of olive oil. If you must add just a few drops of white wine vinegar.
I looooooove capers of any kind — buds or berries. There is a jar in my fridge at all times and sometimes I sneak a teaspoonful just to have an instant treat. If I see an item on a restaurant menu that includes capers, that’s the one I usually order. I think when I get home from work today, I’ll sneak a treat!! Thanks for this note.
[...] with a creamy Burrata from the Cooperative Latte Cisternino with tiny capers from the island of Pantelleria off of Sicily; delicate slices of fragrant Parma ham that were slightly salty and sweet; and seared [...]