The Caper of Pantelleria becomes part of the official list of typical Italian products with the certification PGI (protected geographical indication) that was issued on 21 June 1996.
Being a product of PGI certification requires that at least one phase of the production process should be carried out in the region of Sicily.
The caper is a shrub typical of the Mediterranean flora: has a basal part, consisting of the trunk, woody and tops, made of branches, herbaceous. An average height of 30-50 cm. It has dark green leaves, fleshy and oval in shape, very showy flowers whose delicate white and pink colors are delicate violet hues.
In the period between late May and early September of each year, depending on the area, the caper starts flowering and it is then that you practice the collection of flower buds, not yet open and become flower, and must be collected before the possible, as soon as they sprout, because when they are small and medium-small, once matured, become qualitatively better product.
The production is a scalar, adding flower buds of different sizes, and just picked the first flower bud branch continues regularly and consistently its growth. In every collection are thus coming on the plant buds of different sizes. The collection, according to the area, also lasts until mid-September.
Due to the scaling of the production, the farmers return on the same plants every 8-10 days, depending on the climate, and of course arranged to collect the capers present on the plants, with a laborious work, both for the bent position for both the hot torrid summer.
The Caper of Pantelleria PGI is the ingredient of many dishes such as Sicilian caponata. Usually, in order not to lose their intense aroma are not cooked, but are added after cooking to be only slightly warmed. Chopped can also spice tartare of fish, meat or tomato sauces.


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