Caper pod cream

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To select the best caper shoots we look for only the youngest and most beautiful caper plants, for a more tender and delicate flavour. Here, in their creamy version.

Caper thalli are the final part of the stem, right next to the flower: they are hand-picked from the caper plants that grow wild in the Sibari plain. The thalli then undergo a long process of de-bittering, in order to lose their characteristic bitter aftertaste and become very delicate, tasty and tender.

Caper Tree Cream: From the Field to the Jar

The caper shoots are hand-picked one by one and brought to our headquarters where they are washed, deboned, blanched in boiling water and immersed for 3 days in tanks of pure water, changed to eliminate the natural bitter aftertaste of the caper. Once they have become soft and delicate we immerse them for a few minutes in a "hot solution" made up of vinegar, water and salt, we drain them and add extra virgin olive oil and other spices. We homogenize everything and heat the cream to perfectly blend all the ingredients.

Abbinamento consigliato

Excellent to taste natural on bread and hot croutons or in combination with mature or semi-mature cheeses. It gives a more decisive flavor to sandwiches and caprese salad and is perfect with meats, especially boiled meats and roast beef.