Made on the island of Salina, just north of the Sicilian coast, capers have always been an integral part of the island's economy.
They are collected from the end of May to all of August every 8-10 days. Then, the capers are set to dry on jute cloth, to prevent them from blossoming. Once dried they are salted and set to cure for four or five days. After a month they are ready to be jarred and brought to your table.