Capers

Distinctive Selargius Capers - A Culinary Tradition for Two Centuries. Originally used for therapeutic purposes, capers made their way into gastronomy in the 19th century, thanks to Domenico Dentoni, a Ligurian mayor of Selargius. The plant has six known species, with the widely spread "spinosa" being the most common in the Mediterranean. Capers are preserved in vinegar or salt from nearby salt pans, offering an incredibly fragrant and flavorful taste. They pair perfectly with meats, cooked fish, sauces, dressings, pizza, and omelettes. Don't miss the "Coniglio a succhittu" - marinated rabbit roast with capers, garlic, onions, and juniper berries.