Gianflora
The caper is an ingredient whose origins date back to ancient Greece and whose antioxidant benefits have been praised ever since. Gianflora's capers grow on the island of Pantelleria, halfway between Sicily and Tunisia. It is a unique place with a climate that is both warm and temperate, where rain falls mainly in winter. After being placed in salt and vinegar, they are left to macerate for thirty days, with the vinegar replaced and the salt stirred every week. This produces the characteristic sour and bitter taste of capers. The green pearls are sold packed in salt, as a powder, or as pesto.
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