Next shop collection dates: Friday 17th July. Order by midnight Wednesday.
These large Salina capers are perfect for cooking with and should be added liberally to all sorts of stuffings, pasta sauces, roasts, chopped into a vinaigrette or tonnato sauce.
Called 'capperoni', they need soaking for at least 2 hours. Remember to change the water 2-3 times to get rid of the salt but not the delicious caper flavour.
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