A COOK’S TOUR OF A MAGICAL ISLAND
Pantelleria is a tiny Italian Island, a mere dot in the Mediterranean 60 miles southwest of Sicily. The name means “Daughter of the Wind” in Arabic, and Pantelleria lives up to its name producing the world’s best capers, those small, piquant flower buds long prized for the burst of flavor they can add to almost any savory thing we eat and drink. Capers are the undeveloped flower of the Spinoza bush that thrives in the natural conditions of Pantelleria, which are very harsh to plant life: volcanic soil, the dry heat of the hot Mediterranean sun, constant, strong winds and very dry conditions, all perfect for the cultivation of capers and other herbs, especially oregano and rosemary. Picked by hand, sorted by size, and packed in that famous Trapani salt, Pantelleria capers are notable additions to whatever you may cook.
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