Small Salina Capers in Salt (200g) Dry Store this doesn't mean that they

this doesn't mean that they have gone off

The hams are marinaded in an aromatic brine for a few days then cooked overnight in metal moulds

Made in Emilia

Luigi di Lello uses meat from the loin

Small Salina Capers in Salt (200g) Dry Store this doesn't mean that theyAfter spending two months in salt the caper buds are ready and these, the smaller puntine capers are the most sought after. Their delicate flavour is distinctly more flowery and they are thus best suited to eating raw in salads and garnishes. They need to be soaked in water before use and the time in water needs to be precise; 2 hours is what Maurizia recommends with the water changed 2 3 times. This will rid them of excess salt but not of their