CAPPERI DI RACALE

75 g

7,75 €

They are typical of the Salento landscape and of the peasant tradition. Throughout the twentieth century, in the early morning, entire families flocked to the countryside to collect capers, one by one, from bushy and low plants. When they arrive here, the capers are washed, removed and aged in salt for 3-4 months. Excess water is then dried and mixed with dry sea salt from the Margherita di Savoia salt pans, then placed in natural pots.