Lilliputian capers ø 7-8mm, hand-sorted, dry-pickled, in sea salt, Caravaglio, 500 g

The flower buds of caper bushes are pickled as "capers." At the end of the season, the fruits can be harvested as caper apples. The smaller the capers, the more delicate and pronounced their aroma. Their flavor is spicy and tangy, slightly bitter, and slightly hot. They are ideal as an accompaniment to mayonnaise, salads, and cold sauces, such as remoulade sauce. They are also a true delicacy in potato salad and steak tartare, as well as with hard-boiled eggs. Tip: Be sure to soak capers in water for a sufficient amount of time before processing or eating them; the water can be used to cook pasta.