The caper is really a flower bud of a plant, called Capparis Spinosa, processing essentially with sea salt. The Pantelleria caper grows in an arid, "harsh" land: The action of the sea and wind, the sun, the characteristics of the soil of volcanic origin; all contribute to the 'creation' of a strong product, unique like its land, Sicily.
The best soils for capers are those facing to the sun: The Pantelleria farmers have created many terraced areas built with stone.
SALTING/MATURATION - A slow maturation phase begins, because capers can not be consumed in a fresh state, they would be bitter and unpleasant to the taste. This period of maturation - ten days - in a brine, gives capers the finest quality: aroma, fragrance, flavor and fleshy texture.
During that ten days the farmers frequently mix the capers inside the containers.
At the end of that period,
takes place another phase of salting, with a less quantity of sea salt; however the quantity of salt is a decision of farmer that check the maturation level of capers. So, that second period lasts another ten days.
