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Capperi di Pantelleria I.G.P – Pantelleria Capers I.G.P



The capers of Pantelleria are of the highest quality. The smell is aromatic, strong and characteristic, while the flavor is aromatic and salty. The capers for the production of the Cappero di Pantelleria PGI are made up of the botanical species Capparis spinosa, Inermis variety, Nocellara cultivar. A percentage not exceeding 10% of other varieties is allowed.

The techniques of how the caper is handled after being picked contributes to the high quality of the product. Once the caper is picked, it is carefully cleaned from leaves, earth, peduncles, and carefully divided according to the different sizes. The capers are kept under salt to preserve the strong aroma.

Capers are excellent ingredients of many typical dishes of Italian gastronomy, combined with pasta, meat and fish. Undisputed protagonist in Neapolitan and Sicilian pizza, caper is also fundamental in the preparation of spaghetti alla puttanesca, green sauce and “pantesco” pesto, together with tomatoes, oregano, anchovies and black olives. The islanders are used to preparing a particular frying of capers and potatoes, tasty and fresh salads, but also sauces with catmint, almonds and pecorino, to season the pasta.


Capperi (75%), sale (25%).

Capers (75%), salt (25%).

Nutritional info

Average Values per 100g: Energy 139KJ/33kcal, Fats 0.8g of which saturates 0g, Carbohydrate 2.9g of which sugars 0.9g, Fibre 4.8g, Protein 3.6g, Salt 35.7g.

Storage Instructions

Conservare in luogo fresco e asciutto lontano da fonti di calore a temperatura ambiente.

Store in a cool dry place.


Piaceri Italiani Malta, The Magro Food Village, Xewkija, Gozo XWK 3000

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