Tiny, green, and packed with flavor, capers are one of the most distinctive ingredients in Italian cooking. Whether tossed into a pasta sauce, added to pizza, or scattered over grilled fish, these salty flower buds add a punch of brightness and complexity to the simplest of Italian dishes.
In Italy—especially in southern regions like Sicily and Pantelleria—capers are considered a pantry essential and one that my family always keeps on hand. But what exactly are capers, how are they made, and why do they taste so briny and bold?
Here’s your quick guide to understanding and using Italian capers, written by me, Louisa, a local living in Italy since 2012.
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What Are Capers?
Capers are the unopened flower buds of the caper bush (Capparis spinosa), a hardy, spiky plant that thrives in hot, rocky environments across the Mediterranean. These buds are harvested by hand, then preserved in salt or vinegar, giving them an endless shelf life.
While they may be small, capers are super flavorful with a salty, lemony, umami-rich bit—often described as briny or pickled. They’re especially prized in southern Italian cooking, where their intensity balances out rich sauces, oily fish, and slow-cooked meats.
Good to Know: Capers are not the same as caper berries—those are the actual fruit of the plant, harvested later, and are much larger with seeds inside.
How to Pronounce Capers in Italian
In Italian, capers are called capperi and pronounced KAHp-peh-ree.
The singular form, cappero (KAH-peh-roh), is rarely used since capers are almost always sold and used in bunches.
Listen to the pronunciation of capperi here:
How Are Capers Made?
The process of turning bitter, raw flower buds into delicious, tangy capers involves several steps starting with the harvest:
- Harvesting – Capers are picked by hand early in the morning before the buds open.
- Drying – They are briefly air-dried to reduce their moisture content.
- Curing – Capers are preserved in coarse sea salt, brine, or vinegar. The most traditional Italian method uses salt, which intensifies the flavor without overpowering it.
- Maturing – Capers are cured for a few weeks before they’re ready to use. During this time, enzymes in the caper break down mustard oils that give them their sharp bite.
Best Capers In Italy: The island of Pantelleria is famous for producing the highest-quality capers in the world. Look for “Capperi di Pantelleria IGP” if you want a true treat (they typically come packed in salt).
Types of Capers in Italy
While all capers come from the same plant, not all capers are created equal because growing conditions, processing methods, and tradition influence their size and flavor. Here are the main types of capers you’ll find across Italy.
Capperi di Pantelleria IGP
The most prized variety in Italy, these capers come from the tiny volcanic island of Pantelleria, off the coast of Sicily. They are protected under IGP status (Indicazione Geografica Protetta), which guarantees quality and origin.
These guys are known for their delicate floral aroma and are cured in sea salt, not vinegar. Look for “Capperi di Pantelleria IGP” on the label when shopping for the best quality.
Capperi Salentini (Puglia)
In the Salento area of Puglia, capers grow wild along stone walls and sun-soaked paths. These are often smaller and have a slightly sharper bite. This variety is typically preserved in salt or brine and used in a ton of everyday Pugliese dishes.
Capperi di Salina (Aeolian Islands)
The island of Salina in the Aeolian chain also produces high-quality capers, sometimes overshadowed by Pantelleria’s fame but in my opinion, almost on par. Just like the Pantelleria capers, these are salt cured and hand picked.
Capers by Size
In Italy, capers may also be categorized by size, which affects their texture and intensity:
- Nonpareilles (tiny, around 5mm) – Most delicate and often preferred for garnishing
- Surfines (medium) – Great balance of size and flavor for everyday cooking
- Capucines, Capotes, Fines (larger) – More robust flavor, slightly less tender
Good To Know: Smaller capers are more tender and refined in flavor, while larger ones are bolder and a bit more assertive. Choose based on the dish you’re preparing.
How Are Capers Used in Italian Cooking?
Capers are a classic Italian flavor that you will find in many famous Italian foods. Their salty, tangy profile pairs perfectly with tomatoes, olives, anchovies, garlic, lemon, and fresh herbs.
Look for capers in:
- Pasta puttanesca – A bold tomato sauce with capers, olives, and anchovies
- Veal or chicken piccata – Cooked with lemon, butter, and capers
- Eggplant caponata – A sweet and sour Sicilian vegetable dish
- Pizza – Especially with other toppings like olives, or anchovies
- Grilled fish or swordfish – Often topped with a sauce of lemon, capers, and herbs
- Salsa verde – a green sauce served with vegetables and meats.
These dishes are just some of my favorites but you can add capers to salads, any kind of pasta dish, salad dressings, sauces and stewed meats and baked seafood.
To use salt-packed capers, rinse them thoroughly before cooking. Vinegar-packed capers can go straight into the pan or dish but I do prefer to quickly rinse them.
If you have never tried using capers in your cooking, keep in mind that a little goes a long way. Start with a small amount and taste as you go.
Bringing Capers Home from Italy
If you fall in love with capers while traveling in Italy, you’re in luck—they’re easy to bring home and make wonderful food souvenirs or gifts.
Look for capers in grocery stores, food markets, or specialty shops in Sicily, Calabria, or Puglia. You can also find them across all 20 regions but the best are from down south.
Salt-packed capers travel well—just make sure the container is sealed tightly. Vinegar-packed capers are usually stored in glass jars, so be sure to wrap them securely.
Salted capers claim to last up to a year in your pantry. Keep them in a cool, dark place and rinse before using. In my experience, they last even longer!
Foodie Tip: Capers make great gifts for home cooks—pair them with olive oil or pasta for a perfect Italian gift basket.
