Today we are talking about one of the most precious ingredients of Sicilian cuisine: the Pantelleria Caper! The protagonist of many recipes, especially spring and summer, the Pantelleria caper is the flower bud of a particular plant cultivated on the island of Pantelleria, in the province of Trapani, and since 1996 recognized as PGI.

Do you know why the Pantelleria IGP Caper differs from other types of capers and is characterized by a more intense and strong flavor? Because it is cultivated in a particular type of lava soil, which contains very high percentages of a protein substance called glucocapparin.