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Caponata from Salento, Puglia
“A touch of summer on your table, even in winter.”
Caponata from Puglia in its Salento version: sun-dried vegetables, capers, olives and aromatic herbs, in extra virgin olive oil.
Sun-dried vegetables In extra virgin olive oil Rustic antipasto
This caponata from Salento is a mixed antipasto made with dried vegetables: eggplant, zucchini, tomatoes, yellow peppers, chili peppers and onions, enriched with capers, olives and Mediterranean aromatic herbs, and covered in extra virgin olive oil.
The vegetables are processed by hand and dried naturally under the Puglia sun, so a taste of summer reaches your table even in winter. The jar is ready to use: open it and serve it as an antipasto, or use it as a side dish and a topping.
A farming tradition
The dried vegetables of Salento
This caponata is built on the dried vegetables of the Salento tradition: dried eggplant, dried onion, dried tomatoes, dried peppers and dried zucchini, prepared with traditional methods.
It is the cooking of Salento's farmers, who dried vegetables in summer to have them all year round. With Salento seasonings they become the great antipasto of Salento: a true rustic antipasto, and a tribute to the genuine flavours of Puglia.
In the jar
What goes into the caponata
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Eggplant and zucchini
Dried vegetables, processed by hand and dried in the sun.
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Tomatoes and peppers
Tomatoes, yellow peppers and chili peppers, for colour and character.
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Onions
Dried onion, one of the foundations of the Salento caponata.
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Capers, olives and herbs
Capers, olives and Mediterranean aromatic herbs, all in extra virgin olive oil.
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In the kitchen
How to use caponata from Salento
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Rustic antipasto
Straight from the jar, as a mixed antipasto.
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With meat
Next to meat main courses, as a colourful side dish.
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With fish
To accompany fish main courses.
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On pizza
As a topping for homemade pizza.
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One recipe, many versions
Caponata: one idea, a thousand interpretations
Caponata is a typical Sicilian recipe that has crossed regional borders and become one of the best-loved dishes in Italy. That is why there are so many versions: Sicilian caponata, caponata from Molise, Aeolian caponata, Neapolitan caponata. And some people use a single vegetable, making zucchini caponata or eggplant caponata.
This is the Salento version: full of flavour and well balanced, made with dried vegetables, designed to please many palates and bring a feast of colours and flavours to the table.
Product sheet
At a glance
| Product |
Caponata from Salento |
| In the jar |
Dried vegetables (eggplant, zucchini, tomatoes, yellow peppers, chili peppers, onions), capers, olives, Mediterranean aromatic herbs, extra virgin olive oil |
| Origin |
Salento, Puglia |
| Format |
300 g jar |
| Ideal for |
Antipasti, side dishes for meat and fish, homemade pizza |
Frequently asked questions
Everything you want to know
Is this Sicilian caponata?
No. Caponata was born in Sicily, but there are many versions: this is the Salento one, made with dried vegetables, capers, olives and aromatic herbs in extra virgin olive oil.
Does it need any preparation?
No: it is already seasoned and in oil. Open the jar and serve it as an antipasto, or use it as a side dish and a pizza topping.
What does it go with?
It is a rustic antipasto, and it pairs well with meat and fish main courses. It is also excellent on homemade pizza.
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Salento summer, in a jar
Sun-dried vegetables, capers, olives and aromatic herbs in extra virgin olive oil: the great antipasto of Salento, in every season.
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