The soil of Pantelleria, of volcanic origin and extremely arid due to the low rainfall, is the ideal environment for the cultivation of capers.
The carefully chosen seedlings are planted in the land deemed most suitable for cultivation, that is, those terraced and more exposed to the sun; once the cultivation is established, the soil is worked and fertilized in winter and the capers are pruned.
The harvest is done by hand and in a scalar way from May 1st to October 31st, leaving the flower buttons on the plant that have not reached a sufficient degree of ripeness.
Farmers return to the same plant every 8-10 days, depending on the climatic conditions. For the salting process, the freshly harvested capers are placed in a vat where they are covered with sea salt and mixed every day for 10 days.
Vegetation water is then eliminated and a second salting is carried out, proceeding with daily mixing and draining for an additional 10 days.
Capers are rich in Quercetin, a natural antioxidant Flavonoid, anti-inflammatory and studied for its anticancer properties.