The product

Selargino capers in salt - Medium

Capers of medium size in 200 g jar, perfect to use in the kitchen
Code:
94495
Country of origin:
Italy - Sardinia
Weight:
200 g
Minimum order:
1 piece; available also in 1 kg jar (code 94496)
More Information
Raw material Capers of medium size from Selargius, preserved with Sardinian salt, perfect to use in the kitchen
Appearance Round in shape, compared to the elite they have a bigger size and a more rugged surface; some have the rosy tip
Taste Sweet, slightly savory
Curiosity The caper is a concentrate of perfume and flavour, recognisable both in taste and texture. Not to be confused, however, with 'cucunci' which came from the same plant but instead of being the bud (like capers) they are its fruit!
Our selection The kitchen yield of these capers is higher than common cappers: thanks to the lightly structure, for the same jar's weight, there are more
Suggestions Capers can be used in many recipes: on pizza, with fish like an amberjack tartare, with meatballs, in a summer couscous, in sauces and salads
More Information
Ingredients Capers, salt
Weight 200 g
Packaging Glass Jar
Storage Conditions (unpacked products) Store in cool, dry place
Storage Conditions (packaged products) Store in cool, dry place
Instructions for use Before use, wash the capers with water to remove salt and wring them out of excess water
Paese di origine ingrediente principale Italia
Nutrition Declaration Energy: 268 kJ / 64 kcal
Fat: <0.1 g
of which saturates: <0.1 g
Carbohydrate: 13,4 g
of which sugars: 1,2 g
Protein: 2,4 g
Salt: 19,25 g
Typical value per 100 g
The producer

Il Cappero Selargino - Selargius (CA) - Sardinia

Why we chose them
The caper is present in the Mediterranean area before recorded time, always used for food and medicines. In Sardinia, the cultivation of capers - tapparas in Sardinian - has characterized Selargius since early 1800s. A few decades ago, due to land abandonment, was about to be forgotten. Il Cappero Selargino has rediscovered this traditional crop thanks to Marco Maxia, who has dedicated many years to the study of the cultivation of caper carrying out research in Selargius and other area, such as Pantelleria, to find a place to restore capers' value. The union between innovation and respect for tradition gives rise to a range of high-quality product, mild, succulent and appreciated by the finest palates
The recipe

Fagottini di Bresaola

Preparation
Ingredienti (per 4 persone): 12 fette di bresaola, 100 g di sottaceti, 1 cucchiaino di pasta d'acciughe, 1 cucchiaio di capperi, olio extravergine di oliva, erba cipollina Frullare la pasta di acciughe con i capperi e i sottaceti sgocciolati. Aggiungere un filo di olio extravergine di oliva. Posizionare un cucchiaio del composto al centro della fetta di bresaola e chiudere a caramella o fagottino, legato con un filo d'erba cipollina.
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