Why It's So Difficult To Harvest Capers

One of the oldest cultivated plants in the Mediterranean region thrives in the south of Italy: the caper shrub. Apart from its fruit, the flower buds are eaten, too - and they're a real delicacy. The best capers traditionally come from the volcanic island of Pantelleria, south of Sicily. Capers are the flower buds of the caper shrub native to the entire Mediterranean region. They are pickled in salt or oil and fermented for several months. Before sunrise, workers begin harvesting the buds by the light of their work lamps. Later, the flowers might open, at which point they are worthless. Gabriele Lasagni of the traditional caper manufactory "Bonomo & Giglio" is considered the "revolutionary of capers", because he transforms the traditional capers into innovative products. ------------------------------------------------------------------------------------ Subscribe to DW Food: https://bit.ly/DWFood_Sub DW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.