capers with sea salt 250 g
Medium-sized capers with the addition of 20% sea salt. Harvesting system by hand, every 8/10 days from May to September, the farmer returns to the same plant to pick up the flower buttons that have not yet blossomed. Aromatic flavor, not rude and herbaceous like other capers collected and processed in lands . Dark green color tending to mustard. Violet reflections.
The caper is extremely versatile. It can be used for salads, seasoning for dry pasta (also as an ingredient for tomato-based sauces), as a garnish for fish and meat dishes. Always desalinate before use, with rare exceptions.
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This delicious blue fish par excellence meets the harmony of olive oil to create tender anchovy fillets. A Campisi speciality. Our anchovies are caught and seasoned no less than 5/6 months, subsequently cleaned, filleted and put in jars with order and accuracy by hand according to the ancient Sicilian tradition and subsequently covered with delicate olive oil. The addition of fennel, pink pepper, chilli pepper and juniper berries makes the Campisi pieces of spiced anchovies an irresistible product
Campisi anchovies extra are excellent eaten alone or as a sauce for pasta and salads. Excellent as an aperitif with bread or on pizzas and focaccia.
Storage: to be kept at a temperature below 10°c
-SEMOLATO OF RUSSELLO
-SEMOLATO DI MARGHERITO
- WHOLEMEAL TIMILIA FLOUR
MIXTURE OF STONE GROUND FLOURS OF ANCIENT AND NATIVE SICILIAN GRAINS. IN THIS MIXTURE THE RIGHT COMBINATION IS CREATED TO OBTAIN A QUALITY PRODUCT WITHOUT ALTERING THE TASTE OF TRADITIONS AND GOODNESS. SUITABLE FOR THE PREPARATION OF BREAD, SOFT PASTA AND TRAY PIZZAS.
THE PERCENTAGE OF EACH FLOUR MAY VARY ACCORDING TO THE BLEND.