candied capers – from Pollara

Our candied capers are produced in a small manufactory in Pollara on Salina. These candied capers are very rare. There are only a handful of producers in the world.

The smallest caper buds are soaked in water for two days and desalted. The water is changed three times a day, because the capers must not be salty at all for further processing. In a large pan, sugar is enriched with Malvasia wine. Carefully heat the pan and the sugar dissolves.

Then carefully add the desalting capers. Stirring regularly with a large wooden ladle, cook the capers, sugar and a Malvasia mixture with a little water over the fire at 100 degrees for 3.5 hours. The capers caramelize and change color from dark green to small black pearls.

Nutritional values per 100 g
Energy 254 kj (60 kcal), Fat 0 g, Carbohydrates 62 g, Protein 1.7 g, Salt 0.18 g 

• Ingredients
• Taste
• We recommend:

• Sugar, capers from Pollara (31%), water, Malvasia white wine
  Allergens: contains sulfites
.
• The candied capers taste sweet and sour, slightly tart and have a soft consistency.
• The black candied caper pearls go perfectly with sweet cream dishes, gelato as well as garnish caprese, sauces and Mediterranean salads with that certain sweet and sour something.