Salina Caper

Caper bushes have been growing around the Mediterranean basin since time immemorial. On the island of Salina, they are a particularly integral part of the landscape, and until the arrival of tourism, capers and Malvasia wine were the driving force behind the local economy. The capers are harvested throughout most of the summer. The pickers start early, around 5 am, to avoid the intense summer heat. The closed flower buds are laid out to dry on jute in a cool place, to stop them opening. After a few hours, the capers are separated from the “capperoni”, the largest buds on the verge of opening. They are then salted, and are ready to be consumed in a month.

Season

Harvested from May to August, preserved capers available year-round

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Cultivation difficulties and the high production costs due to the labor used during harvesting have led to a crisis in caper production. The capers are still picked by hand, a laborious procedure because of the bush’s shape. They are also suffering from ruthless international competition from small North African capers. The Presidium capers must be at least 7 millimeters in diameter. “Cucunci”, the unripe fruits of the caper bush, are also consumed.

Production area
Salina Island, Messina Province

Presidium supported by
Sicilian Region

Producers

Salvatore D’Amico
Via Libertà, 27
Isola di Salina
Leni (Me)
Tel. +39 335 7878795
info@cantinedamico.it
www.cantinedamico.it

Sapori Eoliani
di Roberto Rossello e Maurizia De Lorenzo
Via Leni, 20
Isola di Salina
Malfa (Me)
Tel. +39 339 8176716
info@saporieolianisalina.it

Daniela Virgona
Via Bandiera, 2
Isola di Salina
Malfa (Me)
Tel. +39 338 7455912
info@malvasiadellelipari.it

Slow Food Presidium Producers’ Coordinator
Daniela Virgona
Tel. +39 338 7455912
info@malvasiadellelipari.it

Slow Food Presidium Coordinator
Francesco Sottile
Tel. +39 328 9866195
franci.sottile@gmail.com