Capers with steams in vinegar
The capers with steams in vinegar are used in the typical Mediterranean cuisine to season sauces, savory pies and other dishes with meat and fish. The caper plant (Capparis Spinosa) grows spontaneously on cliffs and walls in the southern regions of Italy near the sea, mostly in the Islands of Pantelleria and all the region of Sicily.
- 530 gr x 12
- Fruit of the Caper
- Wine vinegar
- Water
- Salt
- Acidity regulator: citric acid
- Antioxidant: ascorbic acid
- Net: 530gr
- Drained: 310gr
- 36 months
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