Salina Salted Capers – Plump, fruity capers from the Eolian Islands ready to add to seafood dishes, salads, and roasted vegetables. Try in potato salad or on pizza for a taste of Sicily. In the Monferrato zone of Piemonte Italy, Roberto Santopietro and his family produce a line of vegetable and fruit-based condiments renowned throughout Italy as a standard for quality, regional authenticity, and poignancy of flavor.
- One 7 oz. Jar of Salted Capers from Italy
- Renowned throughout Italy as a standard for quality, regional authenticity, and poignancy of flavor.
- Add to seafood dishes, salads, and roasted vegetables.
- Plump, fruity capers from the Eolian Islands
- Product of Italy
spend more and get better…these are better than capers in brine, but about the poorest of salted capers I’ve had…and that’s at least a dozen brands
ClaudiePoint Lookout, NY
Large capers with Great Flavor ! Highly Recommended!!
When these capers arrived I did not expect the size or the flavor of these capers to be so outstanding. Chopped up and added to a dish that is caper friendly will be the ‘bomb’.I created a tuna salad with capers,boiled eggs,diced tomatoes,dill pickles,celery,green or spanish onions and ranch dressing.The capers made the dish. Start with a teaspoon of chopped capers and go from there.Enjoy !
The great caper caper
Ordered these after tiring of small,bland brined capers and was more than pleased with the product. Roared through my first jar making picatas and loxy bagels etc. Went back for the full liter jar. Will see how long that lasts. They will need a degree of soaking depending on their intended use. I’m bad about just grabbing a few from the jar and munching with a cold beer.
I have tried numerous varieties of salted capers, but these by far are the best. In addition to the great flavor rendered by the salt, these capers are plump so you still get the feel and flavor of the fruit. Some may be put off by capers being salted, but I guarantee that after you try them, you’ll never go back to the regular brined style. Try them in a putanesca, or my favorite, grilled shrimp with a puree of capers, garlic, olive oil and basil. Yum!