Wild Capers in Salt

Ciappareddi ri timpa (rock capers) 150g

Capers are the flower buds of the caper plant that begin to flower in May. They are collected and put in salt. Within a month or two they are ready to eat. Each has its own secret places, in its own countryside, in abandoned land or in trekking spots, where you can collect them regularly every two weeks until the end of June or July.

They can be put on pizza, but also in the preparation of many raw or cooked vegetables (from caponata to ratatouille), for the seasoning of many cold and hot pastas: they flavor aubergines, potatoes, carrots, artichokes, tomatoes with their characteristic scent , various sauces, dips.