{"title":"Capers \u0026 Sea Fennel","description":"\u003cp\u003eCapers\u003cem\u003e \u003c\/em\u003eare the immature, un-opened flower buds of the caper bush (\u003cem\u003eCapparis spinosa)\u003c\/em\u003e. From early April until September, the newly formed firm buds of the caper bush are harvested by hand every 8 to 12 days, resulting in 9 to 12 harvests during this hot sunny period. To bring about the complex flavors of the caper they must undergo lactic fermentation and curing. Capers are first dried in the sun and then packed under layers of coarse sea salt. During the first 5 to 9 days, the capers undergo lactic fermentation which will develop their intense characteristic flavor. The capers are cleaned and washed, and packed again under fresh new sea salt for at least two more weeks. Many culinary experts prize capers packed in salt because of their intense, bright flavor and noticeably firm texture when cooked. \u003c\/p\u003e\n\u003cp\u003eCapers are said to be native to dry regions in West and Central Asia. The story of the caper dates back thousands of years. The word for caper comes from the Arabic word \u003cem\u003ekabur\u003c\/em\u003e. There is a strong association between the caper plant and seas since the plant seems to favor greatly the salty breezes blowing from the seas. The caper plant is an integral part of the vegetation of the Mediterranean basin, but its range actually stretches far beyond it to the Atlantic coasts of the Canary Islands, Morocco, as well as to the coasts of the Black Sea, the Crimea Peninsula, Armenia, and eastward around the Caspian Sea well into Iran.\u003c\/p\u003e\n\u003cp\u003eThe shrubby plant, with its many branches, shiny dark green oval leaves, sweetly white fragrant blossoms with violet stamens, can be found growing in the cracks and crevices of rocks and stone walls throughout the Mediterreanean basin. You may have seen them growing like large wedding bouquets out of city walls in Italy, especially in the walls surrounding Rome. The caper plant thrives in dry heat and can tolerate harsh sea storms. Capers were once used by traveling merchants as informal currency along ancient trade routes. The Greeks used the roots as an infusion for tea to aid in the relief of rheumatism. The seeds, leaves and sprouts were also used to reduce inflammation. Small tight, firm buds are the most prized. Mechanized screens are used to sort the capers by size after harvest. In Italy, capers  are graded on a scale from 6 to 16, which indicates their size in millimeters. \u003c\/p\u003e","products":[{"product_id":"capers-in-wine-vinegar","title":"Sicilian Capers in Wine Vinegar","description":"\u003cp\u003eSalina capers—grown on the island of Salina, just off the northern coast of Sicily—are heralded for their fragrant bouquet and delicate crunch. These prized flower buds are hand-harvested at optimal plumpness, then carefully sorted. The capers are set to dry for a few days in the sun, and then packed under sea salt where they undergo lactic fermentation. After 10 days, the capers are cleaned and packed again under new sea salt to age for an additional two months, allowing their floral flavor to blossom. They are then jarred and preserved in a brine of wine vinegar, water, and salt. \u003c\/p\u003e\n\u003cp\u003eCaravaglio Capers are a pantry powerhouse and excellent flavor booster. Spoon these briny, tangy capers straight out of the jar over grilled swordfish or braised chicken. Add a spoonful to tomato sauce or make a classic Puttanesca. Sprinkle over roasted vegetables like cauliflower and potatoes.\u003c\/p\u003e\n\u003cdiv style=\"border: 1px solid black; padding: 8px; width: fit-content;\"\u003e\u003cspan style=\"font-size: 8pt;\"\u003e\u003cspan style=\"font-size: 8pt;\"\u003e\u003cstrong\u003eCA WARNING:\u003c\/strong\u003e Risk of cancer and reproductive harm from exposure to arsenic and lead. See\u003c\/span\u003e \u003ca href=\"https:\/\/www.p65warnings.ca.gov\/fact-sheets\/foods-and-beverages\"\u003ewww.P65Warnings.ca.gov\/food\u003c\/a\u003e.\u003c\/span\u003e\u003c\/div\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263350243616,"sku":"52305","price":95.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/caravaglio-capers-wine-vinegar.jpg?v=1771937149"},{"product_id":"marinated-capers-in-olive-oil-and-herbs","title":"Sicilian Capers in Olive Oil and Herbs","description":"\u003cp\u003eStunning Aeolian Island sunshine and sea breeze aromas abound in this jar. Precious Salina capers—grown on the island of Salina, just off the northern coast of Sicily—are heralded for their fragrant bouquet and delicate crunch. These prized flower buds are hand-harvested at optimal plumpness, then carefully sorted. The capers are set to dry for a few days in the sun, and then packed under sea salt where they undergo lactic fermentation. After 10 days, the capers are cleaned and packed again under new sea salt to age for an additional two months, allowing their floral flavor to blossom. They are then jarred and preserved in in extra virgin olive oil, salt, and wine vinegar, along with aromatic oregano and bay leaves. \u003c\/p\u003e\r\r\n\u003cp\u003eSpoon Caravaglio capers straight out of the jar over grilled fish, roast chicken and sliced pork loin. Wonderful as a sauce to any seafood pasta dish, as well as the perfect condiment to pasta and rice salads.\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263350341920,"sku":"52303","price":107.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/caravaglio-capers-evoo.jpg?v=1771937160"},{"product_id":"salted-capers-from-salina-caliber-6-7","title":"Sicilian Salted Capers from Salina (caliber 6-7 mm)","description":"\u003cp\u003ePrecious capers bursting with Aeolian island sunshine and sea breeze aromas. Salina capers—grown on the island of Salina, just off the northern coast of Sicily—are heralded for their fragrant bouquet and delicate crunch. These prized flower buds are hand-harvested at optimal plumpness, then carefully sorted. The capers are set to dry for a few days in the sun, and then packed under sea salt where they undergo lactic fermentation. After 10 days, the capers are cleaned and packed again under new sea salt to age for an additional two months, allowing their floral flavor to blossom. They are jarred and preserved in sea salt.\u003c\/p\u003e\r\r\n\u003cp\u003eSurprise everyone with the intense flavor and texture of these little Caravaglio capers, especially if you are accustomed to pickled capers. Be sure to rinse under running water and carefully salt your food when using these capers. Use in sauces, stuffings, pasta and rice salads, or wherever olives are called for a new twist in flavor. \u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263350440224,"sku":"52301","price":61.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/caravaglio-capers-sea-salt.jpg?v=1771937168"},{"product_id":"paccasassi-sott-olio-pickled-sea-fennel","title":"Paccasassi Sott'olio - Pickled Sea Fennel 200gr","description":"\u003cp\u003eSea fennel, known as “\u003cem\u003epaccasassi” \u003c\/em\u003ein the local dialect, is an aromatic succulent plant that grows spontaneously in the crevices among sea cliffs in the Mediterranean. It was once an essential food for seafarers to combat vitamin deficiencies on long voyages (read more about its \u003ca href=\"https:\/\/www.rinci.it\/en\/paccasassi_sea_fennel\/\"\u003eamazing nutritional properties\u003c\/a\u003e!) and was even mentioned by Shakespeare in \u003cem\u003eKing Lear.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003eFor centuries locals in the Conero area harvested and preserved the plant's tender shoots for use in their home kitchens, but the delicacy remained relatively unknown outside of the region. In 2011, after the plant was declared endangered, the founders of Rinci were inspired to reinvigorate this regional delicacy and share its unique flavor with the world.\u003c\/p\u003e\n\n\u003cp\u003eRinci partners Luca, Francesco, and Alessandro organically cultivate fields of sea fennel in the Parco Naturale del Conero. During the months of May and June, the tender shoots of the plant are hand-plucked and taken to their state-of-the-art kitchen and laboratory to be blanched and pickled in a brine of water, wine vinegar, and salt. Only the most perfect pickled shoots are selected and placed in jars, one by one, before being left to marinate in mild Puglian extra virgin olive oil for a few months.\u003c\/p\u003e\n\n\u003cp\u003eThe finished product has a crisp, crunchy texture; a fascinating marine flavor, with hints of fennel, lemon, and carrot; and an intense minerality, reminiscent of aromatic wines such as Riesling or Gewürztraminer. Pickled Sea Fennel is easy to use and extremely versatile. Locals enjoy \u003cem\u003epaccasassi\u003c\/em\u003e in a flatbread panino with mortadella.Use as a garnish for pizza, pasta, seafood dishes, and salumi.\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263368429856,"sku":"54602","price":111.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/rinci-sea-fennel-200gr.jpg?v=1782861244"},{"product_id":"salted-capers-from-salina-bulk","title":"Sicilian Salted Capers from Salina Bulk (caliber 6-7 mm)","description":"\u003cp\u003ePrecious capers bursting with Aeolian island sunshine and sea breeze aromas. Salina capers—grown on the island of Salina, just off the northern coast of Sicily—are heralded for their fragrant bouquet and delicate crunch. These prized flower buds are hand-harvested at optimal plumpness, then carefully sorted. The capers are set to dry for a few days in the sun, and then packed under sea salt where they undergo lactic fermentation. After 10 days, the capers are cleaned and packed again under new sea salt to age for an additional two months, allowing their floral flavor to blossom. They are jarred and preserved in sea salt.\u003c\/p\u003e\r\r\n\u003cp\u003eSurprise everyone with the intense flavor and texture of these little Caravaglio capers, especially if you are accustomed to pickled capers. Be sure to rinse under running water and carefully salt your food when using these capers. Use in sauces, stuffings, pasta and rice salads, or wherever olives are called for a new twist in flavor. \u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263391170848,"sku":"52302","price":163.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/caravaglio-capers-sea-salt-bulk.jpg?v=1771939483"},{"product_id":"paccasassi-sea-fennel-tartar-sauce","title":"Paccasassi Salsa Tartar - Sea Fennel Tartar Sauce","description":"\u003cp\u003eSea fennel, known as \"\u003cem\u003epaccasassi\" \u003c\/em\u003ein the local dialect, is an aromatic succulent plant traditionally eaten in the Marche region of Italy. The founders of Rinci were inspired to reinterpret this regional delicacy and create a line of refined preserves and sauces. Their artisanal tartar sauce is entirely vegan (made without the use of eggs) and is flavored with pieces of pickled sea fennel. It is wonderfully creamy, yet light, sweet and tangy, and has sea fennel's unique marine flavor.\u003c\/p\u003e\n\u003cp\u003eSea Fennel Tartar Sauce perfectly complements all seafood. Use as a garnish for raw fish crudo. Serve as a dipping sauce for fritto misto (mixed fried seafood) or swordfish and steamed vegetables. Spread on crostini and top with flaked \u003ca href=\"savory-pantry\/fishy-things\/grilled-mediterranean-sea-bass-in-olive-oil\"\u003eBranzino\u003c\/a\u003e or \u003ca href=\"savory-pantry\/fishy-things\/mediterranean-dorade\"\u003eOrata\u003c\/a\u003e.\u003cspan style=\"font-size: 8pt;\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263393956128,"sku":"54606","price":63.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/rinci-sea-fennel-tartar-sauce.jpg?v=1771939644"},{"product_id":"paccasassi-sea-fennel-red-pesto","title":"Paccasassi Pesto Rosso - Sea Fennel Red Pesto","description":"\u003cp\u003eRinci's \u003cem\u003ePaccasassi \u003c\/em\u003e\u003cem\u003ePesto Rosso\u003c\/em\u003e is inspired by the traditional cuisine of Ancona, the capital of the Marche region. Sea fennel, known as \"\u003cem\u003epaccasassi\" \u003c\/em\u003ein the Ancona dialect, is an aromatic plant with a succulent texture and unique marine flavor. To craft this red pesto, Rinci blends pickled sea fennel with sun-dried tomatoes, double-concentrated tomato paste, extra virgin olive oil, almonds, and wine vinegar into a thick purée.  Nutty, savory, and tangy, this pesto pairs beautifully with seafood-focused dishes.\u003c\/p\u003e\n\u003cp\u003eEnjoy Sea Fennel Red Pesto on top of warm crostini or use as a spread for sandwiches (especially fried fish sandwiches!). Add a spoonful to flavor the broth when making fish stew or steamed mussels. Toss with spaghetti alle vongole or filled ravioli.\u003cspan style=\"font-size: 8pt;\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263396151584,"sku":"54604","price":63.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/rinci-sea-fennel-red-pesto.jpg?v=1771939702"},{"product_id":"paccasassi-sea-fennel-spread","title":"Paccasassi Salsa - Sea Fennel Spread","description":"\u003cp\u003eRinci's \u003cem\u003ePaccasassi Salsa\u003c\/em\u003e is inspired by the traditional cuisine of Ancona, the capital of the Marche region. Sea fennel, known as \"\u003cem\u003epaccasassi\" \u003c\/em\u003ein the Ancona dialect, is an aromatic plant with a succulent texture and unique marine flavor. To craft this versatile salsa verde, Rinci blends pickled sea fennel with lemon juice, extra virgin olive oil, anchovy paste, and seasonings into a thick spread. Savory and tangy, this \u003cem\u003esalsa\u003c\/em\u003e pairs beautifully with seafood-focused dishes.\u003c\/p\u003e\n\u003cp\u003eEnjoy Sea Fennel Spread on top of warm bruschette or use as a spread for mortadella sandwiches!). Garnish grilled fish or baste seared scallops. Toss with spaghetti alle vongole. Dilute with olive oil to dress a shrimp salad.\u003cspan style=\"font-size: 8pt;\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263396184352,"sku":"54605","price":63.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/rinci-sea-fennel-spread.jpg?v=1771939705"},{"product_id":"paccasassi-sott-olio-pickled-sea-fennel-110gr","title":"Paccasassi Sott'olio - Pickled Sea Fennel 110gr","description":"\u003cp\u003eSea fennel, known as “\u003cem\u003epaccasassi” \u003c\/em\u003ein the local dialect, is an aromatic succulent plant that grows spontaneously in the crevices among sea cliffs in the Mediterranean. It was once an essential food for seafarers to combat vitamin deficiencies on long voyages (read more about its \u003ca href=\"https:\/\/www.rinci.it\/en\/paccasassi_sea_fennel\/\"\u003eamazing nutritional properties\u003c\/a\u003e!) and was even mentioned by Shakespeare in \u003cem\u003eKing Lear.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eFor centuries locals in the Conero area harvested and preserved the plant's tender shoots for use in their home kitchens, but the delicacy remained relatively unknown outside of the region. In 2011, after the plant was declared endangered, the founders of Rinci were inspired to reinvigorate this regional delicacy and share its unique flavor with the world.\u003c\/p\u003e\n\u003cp\u003eRinci partners Luca, Francesco, and Alessandro organically cultivate fields of sea fennel in the Parco Naturale del Conero. During the months of May and June, the tender shoots of the plant are hand-plucked and taken to their state-of-the-art kitchen and laboratory to be blanched and pickled in a brine of water, wine vinegar, and salt. Only the most perfect pickled shoots are selected and placed in jars, one by one, before being left to marinate in mild Puglian extra virgin olive oil for a few months.\u003c\/p\u003e\n\u003cp\u003eThe finished product has a crisp, crunchy texture; a fascinating marine flavor, with hints of fennel, lemon, and carrot; and an intense minerality, reminiscent of aromatic wines such as Riesling or Gewürztraminer. Pickled Sea Fennel is easy to use and extremely versatile. Locals enjoy \u003cem\u003epaccasassi\u003c\/em\u003e in a flatbread panino with mortadella. Use as a garnish for pizza, pasta, seafood dishes, and salumi. \u003cspan style=\"font-size: 8pt;\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263396446496,"sku":"54603","price":71.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/rinci-pickled-sea-fennel-110gr.jpg?v=1771939710"}],"url":"https:\/\/www.manicaretti.com\/collections\/capers-sea-fennel.oembed","provider":"Manicaretti","version":"1.0","type":"link"}