Crunchy, umami, comforting. Fried caper leaves are perfect to serve for a special aperitivo, on their own, or as part of a larger spread. It takes less than 15 minutes, but it’s one of those treats universally loved.
Category: La Nicchia Farm – Pantelleria
A million reasons to use Caper Leaves
Caper Leaves are one of those revelation ingredients, the ones you try and think to yourself: “how did I get to this point without knowing them?” Wildly growing on Pantelleria – the tiny, rocky island between Sicily and Tunisia – these caper leaves are picked by hand and preserved in Sicilian extra virgin olive oil…
Live from Pantelleria Caper Season
Look at this stunning caper plant, live from caper season on the tiny island of Pantelleria. This photo comes directly from Gabriele, our caper guy at La Nicchia. There’s no place like Pantelleria for the caper plant. This volcanic island south of Sicily is actually covered with bushes that make the most prized capers in the world….
The Gustiamo Cheese Board
Presenting the Gusti Cheese Board! This cheese board offers Italian vibes from south to north: featuring the Sicilian sun of Pantelleria, the pastures and vineyards of the Emilia Romagna food valley, and the breezy hills of Alta Langa. The star of the spread is a glorious yellow-tinged wedge of Vacche Rosse Cheese. With this Red Cow…
Seared Lamb Chops with Anchovies, Capers and Sage
Anchovies enhance the flavor of every dish and bring out the character of every ingredient, without leaving a strong fishy taste! Here is a wonderful recipe of Lamb Chops cooked with anchovies and capers written by Melissa Clark in the New York Times. She says that this dish can even be served to friends who…
It’s Caper Season in Pantelleria
Caper season is in full swing on the tiny island of Pantelleria, in Sicilia. When it comes to the iconic Pantelleria caper plant, aka spinosa nocellara, we eat the flower bud, the leaf, and the fruit. Yes, all of that is fully edible and each part is harvested at peak of ripeness following the cycle of…
Pantesca Salad
The first time we prepared this salad inspired to Pantelleria’s flavor gems – capers – we were not in the tiny island of Pantelleria, in Sicily. We were actually upstate New York, in New Paltz, at the dreamy farm of Ray Bradley. We were kicking off a new Gustiamo tradition: a Ferragosto (15th of August)…
Gustiamo on Rachael Ray Every Day
Our founder and president, Beatrice is in the Rachael Ray Magazine serving the very best Italian food pantry advice. As the wonderful Geraldine Campbell writes, “Beatrice Ughi, a native of Naples, Italy, and the founder of the online shop Gustiamo, shares five products from Italy that are worth the splurge.” First on Beatrice’s list is Faella…
Let’s talk about caper leaves!
Let’s talk about edible leaves. By now you must know that we, Gustiamo, have a thing for Capers, Caperberries, and the beautiful Island of Pantelleria. When Gabriele, from La Nicchia, first introduced us to Caper Leaves, we were immediately keen on having another way to add capery flavor to our lives. These caper leaves are from Pantelleria, the tiny island between…
Caper Talk on Heritage Radio Network
This year Gustiamo was a proud sponsor of the Good Food Mercantile in Brooklyn. We were there with the caper dude, Gabriele Lasagni of La Nicchia in Pantelleria. He sat down with Kat from Heritage Radio Network to talk about his capers, caperberries, and Zibibbo grape products in the USA. Gabriele says: “I have worked with…