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Salina Capper - Presì Slow Food

Salina Capper


Caper bushes have been growing around the Mediterranean basin since time immemorial. On the island of Salina, they are a particularly integral part of the landscape, and until the arrival of tourism, capers and Malvasia wine were the driving force behind the local economy. The capers are harvested throughout most of the summer. The pickers start early, around 5 am, to avoid the intense summer heat. The closed flower buds are laid out to dry on jute in a cool place, to stop them opening. After a few hours, the capers are separated from the “capperoni”, the largest buds on the verge of opening. They are then salted, and are ready to be consumed in a month.


Harvested from May to August, preserved capers available year-round.
Cultivation difficulties and the high production costs due to the labor used during harvesting have led to a crisis in caper production. The capers are still picked by hand, a laborious procedure because of the bush’s shape. They are also suffering from ruthless international competition from small North African capers. The Presidium capers must be at least 7 millimeters in diameter. “Cucunci”, the unripe fruits of the caper bush, are also consumed.

Production area
Salina Island, Messina Province

Presidium supported by
Sicilian Regional Department of Agriculture and Forestry
Antonino Caravaglio
Malfa (Me)
Isola di Salina
via Nazionale, 33
tel. +39 339 8115953

Gaetano Marchetta
Malfa (Me)
Isola di Salina
via Umberto I, 7
tel. +39 090 9844048

Daniela Virgona
Malfa (Me)
Isola di Salina
via Bandiera, 2
tel. +39 090 9844570

Giuseppe De Lorenzo
Malfa (Me)
Isola di Salina
via Picone, 24
tel. +39 090 9843966

Salvatore D'Amico
Leni (Me)
Isola di Salina
via Libertà, 27
tel. +39 090 9809123 -335 7878795

Giuseppe Famularo
Pollara (Me)
Isola di Salina
via Chiesa, 38
tel. +39 090 9843968-333 5905155

Slow Food Presidium Producers’ Coordinator
Salvatore D’Amico
Tel. +39 090 9809123 - 335 7878795

Slow Food Presidium Coordinator
Giuseppe La Malfa
Tel. +39 339 7847912


Fondazone Slow Food per la biodiversità ONLUS | Partners Alleanza dei cuochi italiani con i Presidi Slow Food

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