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<p>Today we’re talking about capers from Pantelleria, tiny but very rich in flavour. But there’s more, we’ll also discover caper berries, caper leaves and the caper production farm that brings Pantelleria’s tradition to the world. Ready to go?</p>
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Meat & Seafood
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Cured meats & Cheeses
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From the blog
Latest articles
Capers, what a taste!
Ferragosto’s picnic
<p>Ferragosto is approaching, whip out the picnic baskets! What are we taking? All quick preparations to make and practical to carry and eat - dishes and cutlery are hardly needed! The secret? The best Italian cured meats.</p>
Precious grains from the Vercelli plain
<p>Have you ever thought about how much work goes behind a packet of rice? How important the territory, the processing techniques and the packaging method are? To think all of this doesn’t affect the taste is a huge mistake. And while looking for the best flavour, we found Acquerello, a rice that has really made the history of our cuisine.</p>
A pasta format…That is a keeper!
<p>Ziti are among the most typical pasta shapes of Campania. The traditional recipe thinks they must be paired with Genoese sauce, a true celebration dish. They’re also great with fish, vegetables, baked or any way you like, because when the pasta is good, it really goes with everything!</p>
How is goodness preserved?
<p>What do ham, a jar of pickles and a stockfish have in common? And capers in salt and smoked meat? Ok, I’ll tell you: these are all strategic systems that humans have discovered to store food during lean periods. Today we’ll talk specifically about canned foods, a delicacy signed by the Radici farm.</p>
Discovering the fifth taste
<p>Sweet, salty, sour, bitter and… Umami! The "tasty" taste of soy sauce, dried mushrooms, seasoned parmesan and our favourite umami food, black garlic! How is it produced? How do you use it in the kitchen? Read on and you’ll find out!</p>
