Cappero di Pantelleria

Cappero di Pantelleria is a salt-cured caper produced exclusively on the Island of Pantelleria, Province of Trapani, from plants of the botanical species Capperis spinosa, variety inermis, cultivar nocellara. All stages from growing through salting must take place on the island. The product is registered under file number PGI-IT-0307 and received EU protection on 21 June 1996.

About this designation

Cappero di Pantelleria is registered as a Protected Geographical Indication under file number PGI-IT-0307, with eAmbrosia identifier EUGI00000013129, and has held EU protection since 21 June 1996. The entire production area is the Island of Pantelleria in the Province of Trapani. The specification permits only one cultivar: nocellara, belonging to the botanical species Capperis spinosa, variety inermis. No other variety is permitted. All stages of production, from sowing through harvesting and subsequent salting, must take place exclusively on the island. Harvesting must be carried out by hand and must be staggered, leaving insufficiently ripe buds on the plant. The capers must be dry-salted using exclusively sea salt. On release for consumption, the product is spherical or almost spherical, rarely oblong or conical, and green to mustard-coloured, with a strong aromatic smell and no trace of mould or extraneous odours. Moisture content must fall between 50 % and 70 %, size between 4 mm and 15 mm, and sea salt in the pack must not exceed 25 % of the weight of the capers. Labels must carry the words 'Cappero di Pantelleria' and 'Indicazione geografica protetta' in characters of the same size and colour, together with the name and address of the packer, the address of the undertaking preparing the product on Pantelleria, the production batch, and the net weight.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 21 June 1996 under file number PGI-IT-0307; eAmbrosia identifier EUGI00000013129.
• The specification permits only the cultivar nocellara of Capperis spinosa, variety inermis; no other variety is permitted.
• Dry salting must use exclusively sea salt, and sea salt in the pack must not exceed 25 % of the weight of the capers.
• All production stages, from sowing to harvesting and salting, must take place exclusively on the Island of Pantelleria.

Tasting notes

Sicilian capers from Pantelleria volcanic island, traditional salt-cured (not vinegar-pickled). Small to medium dark-green buds, intensely aromatic with characteristic salty-pungent flavor and complex fruity-floral notes from volcanic soil and sea spray.

HoReCa use

Pasta puttanesca and Sicilian-style pasta; tartare and crudo seasoning; chicken alla Romana and vitello tonnato; pizza Napoletana topping; tuna tartare; fish carpaccio.

Packaging

• salt-cured-jar-100g
• salt-cured-jar-200g
• salt-cured-jar-500g
• vinegar-pickled-jar-200g
• gift-pack-100g
• bulk-1kg