{"title":"The Niche","description":"\u003ch2\u003eLa Nicchia - best capers from Pantelleria\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eLa Nicchia - these are the best Pantelleria capers. La Nicchia was founded in 1949 by Antonio Bonomo and Girolamo Giglio and still enjoys the reputation of producing the best capers on the island of Pantelleria. Sixty years later, their sons handed over the management of the company to Gabriele Lasagni, which is now an agricultural enterprise and a Capperificio, where all varieties and sizes of capers are preserved and processed with great craftsmanship. It is important to everyone involved to preserve an ancient culture connected to the earth and pass it on to the next generation, so that the true richness of the small island belonging to Sicily is not forgotten. La Nicchia puts the best raw materials such as capers and tomatoes into jars, which the rough land produces and are firmly connected to it.\u003c\/p\u003e\n\u003ch3\u003eLa Nicchia - what makes the caper so special \u003c\/h3\u003e\n\u003cp\u003ePantelleria is a tiny Italian island located closer to Tunisia than to Italy in the Mediterranean Sea. The quality of the capers growing wild in the rough, untouched nature of the volcanic island is so outstanding that the Capperi di Pantelleria bear the addition IGP (indicazione geografica protetta) - a protected designation of origin. Reasons for this are the geographical location, the proximity to Africa and the resulting hot climate with very dry summers and moderately warm, humid winters, but also the special soil of volcanic origin. \u003c\/p\u003e\n\u003cp\u003eGabriele Lasagni took over his father-in-law's business about 15 years ago and can be proud of having helped the Capperi di Pantelleria achieve new fame. There are around 400 caper farmers on Pantelleria, some of whom deliver their harvest to Gabriele's company Bonomo \u0026amp; Giglio. This company produces delicacies with capers, such as capers in sea salt, caper berries in vinegar or caper pesto.\u003c\/p\u003e","products":[{"product_id":"la-nicchia-kleine-kapern-in-meersalz","title":"Small capers in sea salt","description":"\u003ch2\u003eLa Nicchia – small capers in sea salt – Capperi in Sale marino \u003cbr\u003e\n\n\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eLa Nicchia small capers in sea salt\u003c\/strong\u003e are particularly aromatic capers from the Italian island of Pantelleria.\u003c\/p\u003e\n\u003cp\u003eThe small capers are preserved in sea salt, as this is the best way to keep the aroma of the Pantelleria capers pure and preserve it for years. Capers preserved in salt should be rinsed under running water before being used in cooking so that they do not make the dish too salty. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThey are very versatile in the kitchen: as a garnish for meat or fish, as a seasoning in sauces, in tomato sugo or vegetable stews, with tuna or beef tartare, for Vitello Tonnato or Königsberg meatballs, in salad dressings, or in Salade Niçoise.\u003c\/p\u003e\n\u003ch3\u003eCapers – how they grow \u003cbr\u003e\n\n\u003c\/h3\u003e\n\u003cp\u003eCapers (Capparis spinosa L.) are a typical, small-growing shrub of the Mediterranean flora. It likes to grow on old walls, in rock crevices, and on stony soil, preferably in places with a sea view.\u003c\/p\u003e\n\u003cp\u003eThe caper bush has dark green, fleshy leaves and very striking white-violet flowers that bloom between the end of May and the beginning of September. Now the harvest season begins, because when they are small, they are firm and green and have a particularly aromatic taste. Every 8 to 19 days, the pickers return to the caper bushes and collect the next flower heads. It is arduous work, especially in the great heat of summer. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIf you let the caper fruit grow at the end of the summer, caper berries are formed—a berry containing many black seeds that is significantly milder in flavor than the small capers. In return, they are wonderful as antipasti, just like olives.\u003c\/p\u003e","brand":"La Nicchia","offers":[{"title":"90 g","offer_id":53071203008846,"sku":"047VIA512005","price":10.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-nicchia-kapern-in-meersalz.jpg?v=1750979757"},{"product_id":"la-nicchia-capperi-pantelleria-igp","title":"Pantelleria Capers PGI","description":"\u003ch2\u003eLa Nicchia – Capperi Pantelleria PGI – Capers in Sea Salt \u003cbr\u003e\n\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eLa Nicchia Capperi Pantelleria PGI\u003c\/strong\u003e are small, protected geographical indication \u003cstrong\u003ecapers in sea salt\u003c\/strong\u003e from the Italian island of Pantelleria.\u003c\/p\u003e\n\u003cp\u003eThe small Pantelleria capers are preserved in sea salt, as this is the best way to maintain their aroma without altering it and to preserve it for years. Before being used in the kitchen, salt-cured capers should be rinsed under running water to ensure they do not make the dish too salty. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThey are very versatile in the kitchen: as a garnish for meat or fish, as a seasoning in sauces, in tomato gravy or vegetable stews, for tuna or beef tartare, for vitello tonnato or Königsberger Klopse (German meatballs in white sauce), in salad dressings, or in Salade Niçoise.\u003c\/p\u003e\n\u003ch3\u003eCapperi Pantelleria – Protected Geographical Indication\u003c\/h3\u003e\n\u003cp\u003ePantelleria, a small Italian island of volcanic origin, is home to the best capers, and because they are so incredibly good, they are worthy of protection and are permitted to bear the name Capperi di Pantelleria PGI (Protected Geographical Indication). The term \"protected geographical indication\" is awarded by the EU to agricultural and food products that possess a specific quality, reputation, or other characteristic essentially attributable to their geographical origin and production, which makes the product special. Just like the capers from Pantelleria, this small island located in the Mediterranean 100 km southwest of Sicily, whose name is of Arabic origin and means \"daughter of the winds.\" A subtropical climate prevails here with very hot, dry summers and moderately warm, humid winters. It is precisely this climate and the volcanic soil that contribute to the unique aroma of Pantelleria capers. Furthermore, they are particularly small, highly aromatic capers—little pearls with a clear, elegant taste. Taste the difference!\u003c\/p\u003e\n\u003ch3\u003eCapers – how they grow\u003c\/h3\u003e\n\u003cp\u003eCapers (Capparis spinosa L.) are a typical, low-growing shrub of Mediterranean flora. They thrive on old walls, in crevices, and on stony ground, preferably in places with a view of the sea.\u003c\/p\u003e\n\u003cp\u003eThe caper bush has dark green, fleshy leaves and very striking white-violet flowers that bloom between the end of May and early September. Now begins the time of the harvest, because when they are small, they are firm and green and have a particularly aromatic flavor. Every 8 to 19 days, the pickers return to the caper bushes to collect the next flower buds. A tedious task, and one that is particularly hard in the intense heat of summer.\u003c\/p\u003e","brand":"La Nicchia","offers":[{"title":"90 g","offer_id":53071258485070,"sku":"047VIA5923","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-nicchia-capperi-pantelleria-kapern.jpg?v=1750981263"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/collections\/la-nicchia-logo.jpg?v=1768141822","url":"https:\/\/norgutes.com\/en\/collections\/la-nicchia.oembed","provider":"nur Gutes","version":"1.0","type":"link"}