In the amazing setting of the island of Salina, a display of colours and flavours winds through the time and the cultural patrimony. An island that has known to safeguard the authenticity of its traditional economy, based on the cultivation of the caper as on the production of the famous wine Malvasia.
The caper (scentific name Capparis spinosa) is a perennial suffruticose plant of the mediterranean maquis that lives spontaneous or wild on rocks and walls, but in the hands of the Aeolian people it becomes a specific crop.
The bud has strong organoleptic performance, not only for its typical features, but also thanks to the cultivation on dry soil. The edible part of the plant is just the floral bud that is picked by hand when it is still closed in the long flowering period from May to September.
After the picking capers are separated by size, then dry-salted and shaken with a daily frequency in the first week and afterwards for about three weeks they are shaken up about once a week. If they are preserved in oil, they are then washed in vinegarn. In January all the stalks are pruned in order to abtain a good number of flowers which will then give the new floral buds.
The other edible part of the plant is the fruit, an oval berry that in dialect is called cucùnciu and this is preserved in vinegar.