Salina, a splendid island of the Aeolian archipelagos, is the production center of high quality capers in Italy. For this reason, the Salina capper, still harvested by hand, has been certified one of Slow Food presidiums.
At Salina, capers collection takes place from May until August. The harvested capers are then dried on jute cloths, selected and are placed in containers alternating capers with thick salt water layers. In the following week, capers are poured from one container to another checking the salting process. After about a month, they are ready to be eaten.
When ate, Salina capers are characterized by their compactness, perfume and uniformity.