Recognised by the Slow Food Presidium, these superb capers, from the famed volcanic island of Salina, are known for being the best around. Locals say that they are 'piu croccante' (crunchier) and keep their texture in the myriad salads and sauces where they are used on a regular basis. As our friend, Matthew Fort, the esteemed food writer and broadcaster, so rightly said in his book, Summer in the Islands, An Italian Odyssey "Caper-lovers seek them out. Caper connoisseurs swear by them...the capers of Salina reign supreme in the kitchen of most discerning chefs and cooks."

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