Capers from the Aeolian Islands in Messina

Capers are the unopened buds of the Capparis spinosa plant, harvested by hand one by one before flowering. In the Aeolian Islands, especially on Salina, they are sorted by size and traditionally preserved in sea salt, without vinegar, to keep their natural aroma intact. Their color ranges from olive green to dark green, and their texture is firm and fleshy. The flavor is intense and aromatic, with a pronounced saltiness and herbaceous, mineral notes linked to the volcanic soils. The smallest sizes are considered the most prized because their flavor is more concentrated.

The caper is one of the symbolic ingredients of Aeolian cuisine and represents the way people have adapted to a land that is harsh yet generous. It grows among volcanic rocks, dry-stone walls, and wind-beaten slopes where few other crops can thrive. The daily manual harvest, often at dawn during the summer, requires patience and care. For the inhabitants of the Aeolian Islands it is an identity-defining element of their gastronomy, appearing in simple dishes such as salads, pane cunzato, fish sauces, and caponata. In this sense, the caper tells the story of a cuisine born from essential ingredients full of character.