According to Rosaria, here at 2GourManiacs, the caperberry is a scrumptious, briney, pungent, versatile, piquant, delicious, crunchy condiment that goes wonderfully in many dishes, adding a unique, complex taste and depth to various foods. The capers of Pantelleria, an island off the coast of Sicily, are some of the most prized because the volcanic soil contributes to their rich aroma and taste. An excellent source for purveying capers, as well as a great assortment of real Italian foods and ingredients, is BuonItalia in Manhattan’s Chelsea Market. The charming Signor Mimmo makes sure that the store is fully stocked with a large selection of favorite Italian foods at reasonable prices. Click here: BuonItalia Imported Italian Food. Well, after my recent shopping expedition at BuonItalia, I came home with some caperberries in brine, as well as a variety of other delectables stuffed in five shopping bags, and discovered a new way to enjoy capers the very next morning: finely chopped on top of a soft boiled egg. A Breakfast of Champions, providing a remarkably provocative visual in my dish … Capperi!
