The “caper of Racale” is a smell-full and unique berry. It can be added to green-salads or potato-salads, stewed meat with white wine or to pasta after the pizzaiola manner. We also use them to prepare the “pittule” ( savory fritters: a specialty of Salento), delicious with pieces of tomatoes, capers and anchovies.
All our products are farmed with the integrated production technique on open field. Our hand picking allows us to make a first selection on site; and immediately after, the vegetables are transported to the facility to be processed. The processing is carried out strictly according to the tradition of Salento, then the vegetables are dried in the sun and salted by hand. Finally, the packaging is carried out by hand, and following step by step our typical recipes without any preservatives.