The collaboration with chef Stefano Fagioli of Trattoria Via Vai resulted in a unique recipe with a Mediterranean flavour.
Spaghettone pasta is sautéed with sardines, chopped sun-dried tomatoes and capers and garnished with chopped red chilli peppers and a sprinkling of garlic-flavoured breadcrumbs.
For all supporters of 'eating with the eyes', capers in salt, with their smaller and more refined calibre, are perfect for the preparation of gourmet dishes.
The most fragrant type of capers, those in vinegar are ideal for adding an extra touch to cold dishes, bruschette and sauces.
The real fruit of the caper plant grown in the rock.
After blossoming all the delicate flavour is preserved in these buds rich in flavour.
Processing in vinegar preserves the characteristic crunchiness.
Excellent with buckwheat bread and a glass of prosecco.
The most fragrant type of capers, those in vinegar are ideal for adding an extra touch to cold dishes, bruschette and sauces.
The most fragrant type of capers, those in vinegar are ideal for adding an extra touch to cold dishes, bruschette and sauces.
The real fruit of the caper plant grown in the rock.
After blossoming all the delicate flavour is preserved in these buds rich in flavour.
Processing in vinegar preserves the characteristic crunchiness.
Excellent with buckwheat bread and a glass of prosecco wine.
Mezzanella capers are the most fragrant type of capers, perfect for any occasion! Their pronounced flavour will be a useful ally in enhancing the taste of cold and hot dishes.
The most fragrant type of capers, those in vinegar are ideal for adding an extra touch to cold dishes, bruschette and sauces.
For all supporters of 'eating with the eyes', capers in salt, with their smaller and more refined calibre, are perfect for the preparation of gourmet dishes.
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