Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As they’re picked by hand they’re fairly pricey but they’re a versatile store cupboard ingredient, and are good for adding a distinctive sour/salty flavour to many savoury dishes.
Capers packed in salt.
Pickled capers in salt.
Crunchy chopped fresh vegetables (plus artichokes, button mushrooms, olives, and capers) in vinegar and sunflower oil.
Perfect for hors d’oeuvres, rice salads, pasta salads, seafood salads, and side dishes.
“Salsa verde” prepared according to a traditional recipe with parsley, green peppers, capers, anchovies, and sunflower oil.
A dish with large pieces of eggplant (aubergine) prepared in season, according to a Sicilian recipe, with onions, celery, olives, capers, and anchovies. A very appetizing dish.
Excellent for side dishes, sandwiches, hors d’oeuvres, and pizzas.
This is the famous gipsy sauce prepared with fresh vegetables browned in sunflower seed oil, fresh chopped tomatoes, green and black olives cut into large pieces, capers, anchovies, hot pepper and oregano.
Ideal to use for spaghetti, penne, other types of pasta, pizzas, toasts and also with pizzaiola minute steaks.
A ready to use tuna fish sauce made with first choice tuna fish, in olive oil, capers, olives typical herbs and spices.
Ideal for spaghetti, risottos, canapes, sandwiches and toasts.