They are the unbloomed flowers of a wild shrub that has found its ideal habitat on the island of Pantelleria thanks to the volcanic rocks and the cracks in the terraced walls well exposed to the sun, which vigorously produces a quality product. Once harvested, the capers are sorted by size and salted with sea salt. Only after being salted do the buds release their typically sour and spicy aroma. Salted capers are an essential ingredient in Pantelleria cuisine and international cuisine. Ideal for salads, cold dishes like vitello tonnato, or hot dishes like puttanesca sauce. Before consuming the product, desalinate with water and squeeze it; once done, they can be preserved in oil, ready to be consumed.