On the windswept volcanic island of Pantelleria, where most crops struggle to survive, one hardy plant thrives. The Capparis spinosa nocellara, a rare caper cultivar found only here, is prized for its vibrant flavor and firm texture—so much so that it’s the only caper in Italy granted I.G.P. status—a recognition of its deep connection to place and the time-honored methods used to cultivate it.
What makes this plant truly extraordinary is that every part is edible, each offering its own flavor and texture:
🌹 Caper Buds — These are the unopened flower buds, hand-harvested one by one under the island’s blazing sun. Cured in Trapani sea salt rather than brine and preserved in extra virgin olive oil, they retain a pure, intense flavor. Just soak, rinse, and dry before using in pastas, sauces, salads, and more.
🫐 Caper Berries — Larger and milder than the buds, these crisp, briny fruits make a vibrant addition to aperitivi spreads or roasted meats.
🍃 Caper Leaves — Tender and delicately crisp, the leaves are harvested and dehydrated, offering a subtle salinity and crunch that brightens even the simplest dish.
We source our caper products from Kazzen, a small family company founded by the D’Ancona brothers. Their production facility sits just beside the caper fields, so the harvest travels only meters before it’s preserved. It’s a quiet, beautiful example of how respect for land, tradition, and craft can result in something extraordinary.
Discover the capers of Pantelleria—and every part of the plant that brings flavor to the table.