Art. Nr. AP009
Our candied capers are produced in a small manufactory in Pollara on Salina. These candied capers are very rare. There are only a handful of producers in the world.
The smallest caper buds are soaked in water for two days and desalted. The water is changed three times a day, because the capers must not be salty at all for further processing. In a large pan, sugar is enriched with Malvasia wine. Carefully heat the pan and the sugar dissolves.
Then carefully add the desalting capers. Stirring regularly with a large wooden ladle, cook the capers, sugar and a Malvasia mixture with a little water over the fire at 100 degrees for 3.5 hours. The capers caramelize and change color from dark green to small black pearls.
Nutritional values per 100 g
Energy 254 kj (60 kcal), Fat 0 g, Carbohydrates 62 g, Protein 1.7 g, Salt 0.18 g