Description
The Cappero delle Isole Eolie PDO refers to the flower buds and caperberries, or fruit, of the botanical species Capparis spinosa L., subspecies Spinosa and Inemis, including the local biotypes Nocellara, Nocella and Spinoso di Salina. There are two typologies: in sea salt or brine.
Production Area
The production area of Cappero delle Isole Eolie PDO is within the entire territory of the Municipality of Lipari, including the islands of Lipari, Vulcano, Filicudi, Alicudi, Panarea, Stromboli, and the municipalities of Santa Marina Salina, Malfa and Leni on the island of Salina, in the Province of Messina, in the region of Sicily.
Production Method
The soil on the Aeolian Islands is of volcanic origin and therefore extremely rich in minerals, making them particularly fertile and suitable for the cultivation of capers. The cultivation of the Cappero delle Isole Eolie PDO can take place by propagating plants from cuttings, in both specialised and mixed crops, in order to protect their genetic heritage. Both fan and trail training systems can be used. The capers are hand-picked gradually from April to the end of August. The flower buds (capers) are harvested when they have a minimum diameter of 4 mm, and the caperberries (fruit) when they have a maximum diameter of 20 mm. The cumulative annual production of capers and/or caperberries may not exceed 90 quintals per hectare for specialized crops, and 8 kg per plant for mixed crops. Once harvested, the capers are spread out on cloths to dry in a cool place to prevent them from blooming. Salting is carried out in special containers within 24 hours of drying, by alternating a layer of capers and a layer of coarse sea salt. They are then stirred daily for 8 days to avoid fermentation; the vegetation water is then drained and fresh sea salt is added. They are ready for consumption after about three weeks. Before the capers and/or caperberries in salt can be placed on the market, more salt is added to stabilise them and prolong their shelf life. They are then stirred to form a homogeneous mass, put in suitable containers, weighed, sealed, labelled and sent out for consumption. For the packaging of the variety in brine, the capers and/or caperberries are placed in suitable containers, weighed and then the brine – an aqueous solution obtained by dissolving 25 kg of salt in 75 litres of water – is added to stabilise the product and prolong its shelf life.
Appearance and Flavour
Cappero delle Isole Eolie PDO is characterised by its spherical or slightly flattened shape with a pronounced tip, its solid structure, and its characteristic glabrous surface. It is mustardy-green with purple streaks; the diameter of the capers is no less than 4 mm, and no more than 20 mm for the caperberries. The flavour is intense and pungent due to the oleic acid content of no less than 6%; it has a strong, aromatic, smell, without any hints of mould or foreign odours.
History
From an historical point of view, the first documented evidence of the name Cappero delle Isole Eolie being used dates back to ancient times, and this has been preserved in historical and bibliographic documents and commercial correspondence since the beginning of the 17th century.
Gastronomy
Cappero delle Isole Eolie PDO is a basic ingredient in Mediterranean cuisine, in both pastas and risottos and meat and fish-based main dishes, paired with local wines such as Malvasia delle Lipari PDO and Salina PGI which derive from the same volcanic soil.
Marketing
The product is marketed as Cappero delle Isole Eolie PDO in two typologies: in salt and in brine. It is sold in different-sized recipients made of materials which comply with current regulations.
Distinctive Features
The mitigating action of the sea determines two important phenomena: the general reduction of temperature variations and an increase in the level of atmospheric humidity. This gives rise to intense "invisible precipitation", for example dew, which is important for the cultivation of the Cappero delle Isole Eolie PDO. The island’s particular and unique microclimate naturally influences and defines the characteristics of the Cappero delle Isole Eolie PDO.
