Salted Capers
Selargius is the homeland of Sardinian capers. The plant that adorns the rocks and walls with greenery is typical of the Cagliari area and adds a distinctive flavor to many dishes on the island. These capers are widely used in Sardinian cuisine, starting with the buds, specifically the closed ones, which are harvested and preserved by drying them in the sun and salt, under salt, oil, or vinegar.
