Pantelleria is a unique volcanic Italian island situated in the Mediterranean Sea between Sicily and the coast of North Africa. Often called the “Black Pearl of the Mediterranean” due to its dark volcanic rock and dramatic landscapes, the island is world-famous for producing what many consider to be the finest capers on Earth.
What is a caper?
Capers are not actually a fruit or an independent vegetable; they are the tightly closed, unripened flower buds of the caper bush (Capparis spinosa). If left on the plant to grow, these buds blossom into striking white-and-purple flowers, which eventually turn into oblong berries known locally as cucunci.
What’s special about Pantelleria’s capers?
The island’s mineral-rich, porous volcanic soil and arid climate create a harsh environment. Because the caper bush has to struggle to survive, it concentrates its flavors, resulting in a bud packed with a uniquely sharp, floral, and deeply intense aroma. Indeed, Cappero di Pantelleria holds a Protected Geographical Indication (PGI) (or IGP in Italian), a European Union certification that guarantees the capers are genuinely grown, harvested, and processed on the island according to strict traditional methods.
Pantelleria capers belong to the Nocellara cultivar. They are prized for being compact, globular, and exceptionally firm, meaning they don’t turn mushy and can be stored for years. They are also much larger than traditional capers, so much so that they can reach the size of olives. Pantelleria capers are also never cooked. They are rinsed and used as is in different traditional dishes.
Pantesca salad
Pantesca (from Pantelleria) salad is a celebration of the flavors of the island, with its unique capers, potatoes, cherry tomatoes, red onion, green olives, and the fragrance of oregano and fresh basil.
