Salted capers
PAT - Traditional Agricultural Food Product
Place of Origin
Salted capers are a Traditional Agricultural Food Product (PAT) of Puglia, in particular of the province of Lecce.
Their harvesting period is in summer between the months of June and September. The buds of the capers, small balls of dark green colour, are harvested by hand early in the morning or in the evening. Once collected the peduncle is eliminated and picked by size.
As soon as the capers are picked up they are selected and cleaned of the peduncle.
They are left to macerate for a few days with salt, making sure to mix them often.
They are then stored in hermetically closed glass jars.
Capers are used to flavour dishes such as meat dishes with fresh tomato sauces, salads and focacce.
Apulian preserved food
- Artichokes in olive oil (PAT)
- Asparagus in olive oil (PAT)
- Aubergines in olive oil (PAT)
- Capers in vinegar (PAT)
- Caruselle in vinegar (PAT)
- Courgettes in olive oil (PAT)
- Lampascioni in olive oil (PAT)
- Peppers in olive oil (PAT)
- Pickled olives (PAT)
- Salicornia in olive oil (PAT)
- Salted capers (PAT)
- Samphire in vinegar (PAT)
- Spicy peppers preserve (PAT)
- Sun dried aubergines (PAT)
- Sun dried green tomatoes in olive oil (PAT)
- Sun dried peppers (PAT)
- Sun dried red tomatoes in olive oil (PAT)
- Sun dried tomatoes (PAT)
- Sun dried wild mushrooms (PAT)
- Tomato sauce (PAT)
- Wild Mushrooms in olive oil (PAT)
