Capers on the ancient Roman Aurelian walls

Capers on the ancient Roman Aurelian walls

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.

How to desalinate capers

How to desalinate capers

Capers are usually preserved in salt, so, before being consumed, they must be subjected to a procedure known as “Desalting”

Sicilian Swordfish

Sicilian Swordfish

Sicilian Swordfish is a typical dish of the culinary tradition of the city of Messina, in southern Italy. It is a simple, genuine recipe, prepared with typical Sicilian ingredients: swordfish, cherry tomatoes, olives and capers.   Ingredients: 300 gr of Sliced...
Vitello Tonnato

Vitello Tonnato

Vitello Tonnato is a typical dish of Piedmontese cuisine, handed down from generation to generation. It is actually very easy and fast, but above all, thanks to the tuna and egg sauce and really tasty.

Spaghetti alla Puttanesca

Spaghetti alla Puttanesca

Spaghetti Alla Puttanesca are a typical dish of the regions of Campania and Lazio, in southern Italy. Just a few minutes to prepare them and to get a really tasty result, with a touch of spicy given by the fresh chili.