cappero

Capers grow wild around the Mediterranean, and they are cultivated in Sicily and on the small islands around it, especially the Aeolians and Pantelleria. Pickled in brine, the buds are an important ingredient in Sicilian cooking (chiappara is the Sicilian word). The mature fruits are called cucucini.

The Cappero di Pantelleria and Cappero di Salina (one of the Aeolian islands) are both in the Slow Food Presidium; in the village of Pollara, on Salina, the first Sunday in June celebrates a caper festival and feast with numerous caper-laced dishes.