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Mrke: iContadini
They are typical of the Salento landscape and of the peasant tradition. Throughout the 1900s, in the early morning, entire families flocked to the countryside to collect capers, one by one, from bushy and low plants. When they arrive here, the capers are washed, removed and aged in salt for 3-4 months. They are then dried with excess water and mixed with dry sea salt from the Margherita di Savoia salt pans, then placed in natural pots.
Ingredients:
capers (80%),
whole salt (20%).
They are typical of the Salento landscape and of the peasant tradition. Throughout the 1900s, in the early morning, entire families flocked to the countryside to collect capers, one by one, from bushy and low plants. When they arrive here, the capers are washed, removed and aged in salt for 3-4 months. They are then dried with excess water and mixed with dry sea salt from the Margherita di Savoia salt pans, then placed in natural pots.
Ingredients:
capers (80%),
whole salt (20%).
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