What they are
Small, intensely briny capers packed in Sicilian sea salt for maximum flavour and precision. Sharp, tangy, and full of character, they cut through richness and bring balance to any pizza—especially alongside anchovies, olives, or tomato.
How we source and prepare them
We work with a small artisanal producer who cures capers exclusively in salt, not in brine. This is the most premium and traditional method: it concentrates flavour, preserves texture, and avoids the metallic aftertaste common in mass-produced jarred capers. Before using them, simply rinse off the salt to let the natural flavour come through clean and bright.
Why they matter
Salt-packed capers are a completely different product from the soft, diluted capers most people know. They’re firmer, more aromatic, and deliver a controlled, precise acidity that elevates bold Mediterranean toppings without overwhelming them. Once you use these, every other caper tastes flat.
How to use
Rinse briefly under water to remove excess salt, then add to your pizza.
