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.