Caper and fennel pâté
With extra virgin olive oil.
- Harvesting season: Summer
- Net Weight 205
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Small capers from Sicily - Nocellara variety (59%), wild fennel from Pantelleria (4.5%), extra virgin olive oil (5%), wine vinegar, basil, chilli pepper, oregano.
All ingredients used to make this product are picked and processed on Pantelleria Island, except the Nocellara and Biancolilla extra virgin olive oil, which is purchased in the Belice Valley because it is compatible with the strong flavours of the other ingredients.
No additives or preservatives are used to make this natural product. It may be enjoyed as an appetizer on bruschetta or canapés and is excellent with bronze-drawn pasta. Additional ingredients may be added such as chopped pine kernels, raisins from Pantelleria and filleted anchovies.
Complete the dish with a sprinkle of toasted bread crumbs and a trickle of raw extra virgin olive oil.
Local gastronomy from Pantelleria is very unique and the result of combining nothing but Mediterranean flavours. Company Konza Kiffi in Pantelleria was founded to enhance the island’s typical products, which after skilful processing, become homemade products par excellence.
Capers on Pantelleria Island have found their ideal habitat thanks to the volcanic rocks, characteristics cracks in walls and terracing perfectly exposed to the sun. Wild fennel grows spontaneously here on the rises of low hills. It is collected in season, thoroughly washed, chopped and preserved in extra virgin olive oil. It goes well with capers.
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