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Azienda Agricola Gianflora

Azienda Agricola Gianflora

LThe first sources that have come down to us from the Pantelleria caper date back to the times of the Greeks and Latins, who appreciated it both as an ingredient in the kitchen and for its beneficial properties, which have been mentioned since ancient times.
Organoleptic and beneficial characteristics that over the centuries have continued to be recognized in the Pantelleria Caper also mentioned in some cooking treatises dating back to the seventh century.

The product has gradually acquired commercial value over time, so as to cause significant expansions of crops that even went beyond the vine.
Our Capparis Spinosa capers of the Nocellara variety are PGI certified and distributed in the company starting from sea level up to plots at an altitude of over 300 meters above sea level. These differences in altitude and location in Pantelleria are reflected in appreciable climatic differences which allow diversification in the start and end times of the harvest which reach two to three weeks.


The Capparis Spinosa plants are spontaneous on the island of Pantelleria, and grow mainly in the areas most exposed to the sun, on the ground, among the stones, between the cracks of the dry stone walls that terrace the island. However, these plants are grown and regularly pruned to encourage production. The harvest takes place in the summer, from May to the end of September, strictly by hand and in the cool morning hours.
From time to time the buds are not yet sufficiently mature, which within a week reach appreciable size.
The collection of capers in Pantelleria is very tiring due to the volcanic and impervious nature of the island, which has steep, stony soils, and can often only be reached on foot.
The collected capers are immediately placed in containers together with the sea salt and mixed daily for two weeks, then drained and after a second salting for a further two weeks they are drained again from the brine, mixed with a new addition of sea salt equal to about 20- 25% of the weight and after six to eight weeks they are ready for consumption.

The salt guarantees capers a duration of a few years without losing their organoleptic characteristics. The caper is the flower bud of the botanical species Capparis Spinosa, it is treated after the harvest with sea salt which also serves as a preservative.
Spherical in shape and dark green in color, it is characterized by a strong smell and a distinctive flavor. The lava soil of the island of Pantelleria contains a protein substance (glucocapparin) which makes the flavor of the caper rich and decisive compared to the other qualities of capers.
For this reason, the recognition of a superior quality; in fact, this particular species grown on the island of Pantelleria (mainly in the Nocellara variety) is the only one to bear the PGI brand. If it is not collected in the state of a floral button, the caper grows, is called peeled, until it opens in the flower. Once the flowers fulfill their duty, the Cucunci are born, the fruits of the caper, the "Citrola" in pantesco.