Caper is a wild plant, stunning and amazingly fragranced. What you eat is the bud, of that flower, a kind of green capsule that must be collected very quickly and then put in salt. Usually used to season fish and meat as a salt substitute, capers are local food and typically used to make the traditional “pasta alla puttanesca” which is an Italian, and moreover “Roman” recipe. Traditions are a staple in every Italian family…Just like capers.
Capers are usually preserved in salt, so, before being consumed, they must be subjected to a procedure known as “Desalting”
Mariangela Grosoli is the heir of one of the 4 historic companies of the production of balsamic vinegar, the Del Duca, founded in 1891