Salento capers in sea salt | Laterradipuglia

Capers from Salento in sea salt

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Salento capers delivered by local farmers, washed, de-stemmed and matured under salt for 3-4 months, then jarred with sea salt from the Margherita di Savoia salt pans. 140 g net weight jar.

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€4.90

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Data sheet

Manufacturer: Laterradipuglia Conserve
Reference: LTP-CAP-CAPPERI
Origin area: Lecce / Salento
Organic farming: 100%
Prodotto senza ACETO: SI
Formato: 140 gr (netto)
Ingredients: Capers in brine 77%, salt 23%.
Suitable for: Vegani
Nutritional info: Average values per 100 g
Energy 81 kJ / 19 kcal
Fat 0.4 g
– of which saturates 0.1 g
Carbohydrate 1.6 g
– of which sugars 1.5 g
Fibre 2.2 g
Protein 1.2 g
Salt 44.3 g
Short production line / 0 Km: Si

Specific References

EAN13: 8053689160703

Description

🫙

Salento Capers in Sea Salt

“The caper is an irresistible fruit, a bit like chili.”

Capers delivered by local farmers from Salento, processed and matured under salt for 3-4 months, then jarred with sea salt from Margherita di Savoia.

Delivered by local farmers Under salt for 3-4 months 140 g jar

Capers are a typical ingredient of the Salento landscape and its peasant tradition: sharp, versatile, able to give character to many dishes of Mediterranean cooking.

Our fresh capers are delivered to us by local farmers: we wash them, remove the stems and let them mature under salt, before jarring them for your kitchen.

Caper flower, with white petals and long violet stamens

How we process them

From the field to the jar

1	Delivery Fresh capers reach our farm, delivered by local farmers from Salento.
2	Washed and de-stemmed We wash them and remove the stems, before maturing.
3	Matured under salt They stay under salt for 3-4 months, until mature.
4	Dried and jarred We dry them from their vegetation water and jar them with sea salt from the Margherita di Savoia salt pans.

Tradition

A Salento crop

Capers are typical of the Salento landscape and its peasant tradition: throughout the 20th century, early in the morning, whole families would head to the fields to pick them one by one from the low, bushy plants. In the 1970s, Racale was among the leading towns in caper production.

Today, fewer and fewer farmers deliver capers to us: that is why we are committed to planting new plants in our area, so as not to lose this local crop.

In the kitchen

How to use capers

🍝 Pizzaiola pasta The classic pairing, together with tomato and oregano.	🍕 On pizza For a sharp, savoury touch.
🥗 Potato salads Whole or chopped, together with boiled potatoes.	🍖 Meatballs and rolls In the mix or in the filling, for extra flavour.

💡	Capers also pair well with fish and with meat stewed in white wine. In Salento they are used in pittule too, fried dough bites, together with tomato and anchovies.

Product sheet

At a glance

Product	Salento capers in sea salt
Ingredients	Capers, sea salt
Size	140 g jar
Variety	Salento caper
Maturation	Under salt for 3-4 months
Salt	Margherita di Savoia salt pans
Origin	Local farmers from Salento

Frequently asked questions

Everything you want to know

How much does the jar weigh?

140 g net weight.

How are the capers processed?

Fresh capers are delivered by local farmers, washed, de-stemmed and matured under salt for 3-4 months. They are then dried and jarred with sea salt from the Margherita di Savoia salt pans.

What dishes are they used in?

In pizzaiola pasta, on pizza, in potato salads, in meatballs and rolls, with fish or meat stewed in white wine, and in pittule.

🫙

A fruit of Salento, in a jar

Capers delivered by local farmers, matured under salt and jarred with sea salt from Margherita di Savoia. The sharp taste of Salento's peasant tradition, in a 140 g jar.

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