Caper Dips & Sauces


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In a nutshell: These three sauces and dips are full of the authentic flavours of of Salina, home to the best capers, and will help recreate the flavours of the Aeolian islands and Sicily.

These Nocella capers come from Salina, a volcanic Aeolian island just north of Sicily, famed for its caper production.

Valued in antiquity for their aphrodisiac qualities, capers have been picked since the ancient Greeks first colonised the Aeolian islands around 580BC. Salina,  which takes its name from the now disused saltpans at Lingua on the western tip of the island, is particularly famed for the success of its Nocella and Spinoza varieties. It's said that 95 per cent of all Italian caper production takes place here and on Pantelleria, an Italian island situated just off the coast of Africa.

Once the emerald-green caper buds begin to form they're harvested, along with the small leaves, every week between May and September. Some are left on the bush so that the purple stamens grow into the fruit known locally as cucunci (caperberries) before they open up into flowers - a process that takes about 10 days. They're then salted or pickled.

Known as the 'orchid of the Aeolians', the perennial caper bush has a particularly beautiful flower with pale pink petals. It's best picked at dawn, when the honey bees are less active and its heady scent, similar to honeysuckle, is strongest. Locals use it to flavour grappa and it imparts a wonderful aroma and colour after a few weeks in bottle.

The buds are hand-picked then graded and salted in coarse sea salt, from Trapani in Sicily, in plastic barrels for two months.  As the water is drawn out of the capers a brine forms, which has to be stirred by hand two or three times daily.

At the end of this fermentation period, they are drained of all the liquid that is produced. Then, covered in a finer salt they can be left for anything from 6 to 18 months before being sold either in salt or bottled in a mild vinegar.  Preserved this way they can keep for several years, and are simply soaked in water before using in a variety of pasta sauces, salads and as a key ingredient in the classic dish vitello tonnato (veal with tuna and caper mayonnaise).

Our capers from the De Lorenzo family are packed in salt or a mild vinegar that does not mask their true flavour. Recognised by the Slow Food Presidium, these superb capers are known for being the best around. Other Mediterranean countries and islands, like the Greek Cycladic islands, also have fantastic capers but there is something very special about Salina capers. 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. 

Afterwards, they are turned into these fabulous dips and sauces.

Every year during the first weekend of June, La Sagra del Cappero erupts on this volcanic and fertile island and everyone goes a little bit crazy under the influence of capers. A band is shipped in from nearby Sicily to play old-fashioned Italian dance classics, children run everywhere and couples snog in dark alleys. This festival celebrates the annual picking season and is well worth attending.

As our friend, Matthew Fort, the esteemed food writer and broadcaster, so rightly said in his book Summer in the Islands, An Italian Odyssey when he revisited the island "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."

Details: 3 x 300g jars

Salsa Eoliana 
This fab sauce of capers, tomatoes, garlic, parsley, peperoncini chilli and Extra-Virgin olive oil is brilliant as an impromptu sauce for pasta dishes or simply add a dollop into fish soups and chicken stews.

Eoliano Antipasto 
This great condiment is made with roughly-chopped capers, cucunci, green olives, sun-dried tomatoes, celery, wild fennel, hot peperoncini chilli, oregano and Extra-Virgin olive oil . Brilliant on bruschetta when snacking or needing something to serve some hungry guests.

Wild Fennel & Tomato Sauce
This sauce has the authentic taste of Salina and the Aeolian islands. Made with the wild fennel that grows everywhere and is an intrinsic part of that classic Sicilian dish, Pasta con Le Sarde, which combines sardines, wild fennel, tomatoes, raisins and pine nuts with such success. This sauce adds onion, carrot, tomato and Extra Virgin olive oil and can be used as a beautiful pasta sauce. Add sardines or tuna if you want and you've got an instant taste of Sicily.

About Sapori Eoliani
The de Lorenzo family live and breath caper production in Pollara, the beautiful cliff-top village that featured in the wonderful Il Postino movie. The company is now headed by Maurizia De Lorenzo after the premature death of her son Roberto Rossello, a young entrepreneur of Salina and grandson of Giuseppe De Lorenzo. Alongside the traditional methods of manual processing, Maurizia constantly invests in research and innovation, to improve all her caper production and delicious sauces and dips.




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