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Caper people are serious about capers. And no one is more serious than the people of Pantelleria, a tiny volcanic island between Sicilia and Tunisia. La Nicchia salted capers are hand-picked by the islanders the same way they have been for centuries, and cured and packed in Italian sea salt from Trapani. They have a delicate, slightly floral flavor, and a dense, meaty texture. Rinse the salt off the capers in a strainer when you’re ready to use them to whip up traditional Sicilian dishes like caponata and spaghetti con bottarga. Capers instantly add rich Mediterranean flavor  to pizzas, salads, grilled fish or meat - or toss them with fresh tomatoes for a delicious bruschetta topping.
Capers are the buds of the caper plant’s flowers, harvested early while the buds are still small, firm, and green. Workers endure hot sun, sharp thorns, and rugged terrain throughout the summer to pick the precious buds as they ripen. Once picked, the capers are preserved in Trapani sea salt, which allows the capers to maintain their fragrance and texture for years. The whole process is done entirely by hand, including the packing of the capers in jars and bags.
Capers grow abundantly in many areas of the Mediterranean, but Pantelleria capers are unique for several reasons. The island grows a rare variety called spinosa nocellara - found only on Pantelleria - harvested and processed following the traditions of generations of islanders whose livelihoods have depended on the production. According to Gabriele Lasagni of La Nicchia, the island’s volcanic soil gives the capers their delicate flavor, and the temperature fluctuation between hot days and cool nights gives them their strong fragrance. All these factors make Pantelleria capers the very best available - and the only ones recognized by the IGP (Indicazione Geografica Protetta) certification.
Since its founding, the company has expanded to include caperberries (cucunci in Sicilian dialect) and Zibibbo raisins. La Nicchia strives to present the best of what the land has to offer, crafted in the simplest way possible.

Pantelleria Salted Capers: Critics' Choice

“These capers I think are the best capers you can buy. They’re from Italy, they’re bigger, they’re tastier. You are making your food instantly more delicious.”
Ruth Reichl
“I’ve always been partial to capers in salt from Pantelleria, with their mild, slightly floral flavor."
Evan Kleiman
“Tiny and compact with a wonderful, vegetal, salty scent reminiscent of the sea, of sun-warmed rocks sculpted by wind and salt, and of bay leaves and rosemary.”
Gambero Rosso
"A mature caper plant yields 1.5 kilos a season (each picked laboriously by hand): I will never use one without marveling at the commitment of those who labor on their knees to bring it to us.”
Evan Kleiman

Any questions?
We got you.

What is the difference between capers in brine and capers in salt?
Preserving capers in sea salt is the most natural way to keep their freshness, traditional to the island of Pantelleria. Capers in sea salt, like Pantelleria Capers from La Nicchia, are less processed, with crunchier texture and stronger flavor than brined capers, which are softer and milder.
How should I use and store capers in sea salt?
No need to refrigerate: store Salted Pantelleria Capers in their jar or in an airtight container in a cool, dry place. Before cooking with capers, soak the amount you need for your recipe in a glass of water or rinse them to remove excess salt, to balance their bold flavor without overpowering dishes.
What do Capers taste like?
Capers have a tangy and briny taste, enhancing pasta, salads, and seafood. Pantelleria Capers are preserved in sea salt for authentic Mediterranean taste and texture. They offer a burst of umami flavor that pairs well with creamy or tomato-based pasta sauces. Try them in puttanesca or tossed with olive oil and lemon.
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