I Contadini Capers from Racale Under Salt
It was the sundried tomatoes and vegetable preserves that had us knocking on the door of i Contadini but we quickly found out we should have known about the capers. According to Gambero Rosso, the guide to all things Italian, these are the best capers in Italy. We agree. Harvested from May to August, early in the morning, always by hand. Preserved with natural sea salt from the Trapani salt pans without preservatives, vinegar or any other tricks. Just capers in a jar with salt.
Give them a quick rinse before use and don't be afraid to serve them uncooked on hors d'oeuvres. Absolutely delicious sautéed in a sauce for pasta or as an accompaniment to protein.