Virgona Capers -Medium

The capers of the Virgona Agricultural Company, recognized as Top Italian Food 2024 by Gambero Rosso and a Slow Food presidium, represent the excellence of the Italian culinary tradition.

The caper plant is a perennial shrub of tropical origin: it is widespread in the Mediterranean area and in the Aeolian Islands on the island of Salina.

It thrives well at medium temperatures or above 32° and the most cultivated species is the tondina because it produces firmer and heavier capers.

The harvest takes place from the end of May to the end of July: what are called capers are the buds of the plant which, after harvesting, are spread out on jute sheets and divided by size (caperoni and capers).

Finally, we proceed to salting by alternating a layer of capers with one of coarse sea salt. After a month they are ready for consumption.