The caper is a bud. It is hand-picked before the flower opens, then salted and left to ferment. A few grams are enough to add character to a sauce, salad, or fish dish. In Italy, quality production is concentrated on two Sicilian archipelagos, Pantelleria and the Aeolian Islands , protected by a Protected Geographical Indication (PGI) and a Protected Designation of Origin (DOP) respectively. Smaller production is found in other areas of Sicily, Puglia, and Sardinia. Most of the capers processed in Italy come from abroad, especially Morocco.
This short guide collects the latest foreign trade data, history and botany, the two geographical indications of Pantelleria and the Aeolian Islands, other growing areas, nutritional profile and bioactive compounds, culinary uses, and selection criteria for consumers and buyers.
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The PGI Cappero di Pantelleria was registered in 1996 with Regulation (EC) No. 1107/96, later amended in 2010 (EU Regulation 880/2010). The production area includes the entire island, in the province of Trapani in Sicily (MASAF, sd-a).
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When consumed, capers have a globular shape, a mustard-green color , a moisture content of 50% to 70%, and a size of 4 to 15 millimeters. Salt in the packaging cannot exceed 25% of the capers' weight. Capers sold outside the island before acquiring these characteristics lose their right to the denomination (articles 5 and 6 of the regulations).
From 16 September 2026, the controls will be entrusted to CSQA Certificazioni, which will take over from the Trapani Chamber of Commerce (Disciplinare.it, 2026).
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Source: Great Italian Food Trade.it