Heralded for their fragrant bouquet and delicate crunch, Sicilian capers are a staple in any Italian pantry. The island of Salina—just off the Northern Coast of Sicily—has the ideal mineral-rich soil for growing Lilliput capers, a varietal known for its sweeter, more perfumed flavor.
Antonio Caravaglio is the king of capers. To make his salt-preserved capers, the tiny buds are carefully sorted, set out to dry under the Aeolian sun for a few days and then packed in sea salt to cure. The capers are aged for two months, resulting in a firm, briny bud with a subtle floral flavor and herbaceousness.
