Cappero di Pantelleria PGI is the island’s caper flower bud, hand-harvested and preserved in sea salt.
Pantelleria’s capers are flower buds gathered by hand in successive passes.
Buds that are not yet sufficiently mature remain on the plant for a later picking. The island connection continues after harvest: salting and the development of the protected product’s characteristics take place on Pantelleria itself. Sea salt is part of the preparation, not simply a seasoning added at the table.
The buds are picked by hand on Pantelleria. A first sea-salt treatment draws out liquid, which is removed; fresh sea salt is then added for the next stage. Cultivation and salting take place on the island.
The production area covers Pantelleria, in Trapani province. The specification identifies the Nocellara cultivar of Capparis spinosa, variety inermis, for the island’s protected caper production.
SicilyAdd the salted buds sparingly to a tomato sauce or a vegetable salad, adjusting the dish’s seasoning to their saltiness. The protected product is a flower bud, rather than the caper plant’s berry.
For a purchase tied to this origin, look for the full name “Cappero di Pantelleria” with the PGI indication. A similar name or variety alone does not establish this protected origin.
The protected product is the flower bud. A caper berry is a different part of the plant.
Yes. The specification places both salting and the development of the required product characteristics on the island.
Sea salt is used in successive processing stages. The buds are sold with an aromatic, salty flavor.
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