Salina capers—grown on the Aeolian island, just off the northern coast of Sicily—are known for their intense aroma, tight shape, and delicate crunch. These prized buds are hand-harvested and preserved in a brine of wine vinegar, water, and salt.
Spoon these briny, tangy capers straight out of the jar over grilled swordfish or braised chicken. Add a spoonful to tomato sauce or make a classic Puttanesca. Sprinkle over roasted vegetables like cauliflower and potatoes.