Salted Italian capers from the exotic isle of Pantelleria, off the coast of Sicily.

La Nicchia is located on Pantelleria, a windy speck of an island off the coast of Sicily, recognized by the Italian government to produce Italy's best capers. In addition to their world-renowned capers, this small farm also produces a number of sweets such as grape syrup and lemon marmalade.

Capers, which are the buds of a flowering shrub, are harvested from mid-May until August. Every eight to ten days, the plant produces capers of various sizes: the smallest are the most valued.

These salted capers, which are recognized by the Italian government as Italy's best, come from Pantelleria, a tiny, volcanic island off the coast of Sicily.

Capers at the La Nicchia farm are picked in their infancy, when they are at the peak of flavor. Then they are jarred in sea salt to retain their flavor and texture. (Capers soaked in brine lose some of their flavor and texture to the brine.)

Before using salted capers, soak the capers in water for 15 minutes, rinse, then soak again. Recently highlighted in the September 2007 Food and Wine as a "Taste-Test Winner" amongst Italian imports.

Prepare a delicious fresh tuna and rice salad garnished with La Nicchia's capers.