About Us

I was watching a TV episode filmed by the late Anthony Bourdain about twenty year's ago, the world-traveling food savant and close observer of local customs. He had done a show about historic Palermo then took a small plane to the magical island of Pantelleria.  The name means “Daughter of the Wind” in Arabic, and Pantelleria lives up to its name. I was quickly intrigued by this wind-blown desert island. No beaches, no fresh water or visible economy. Just a volcanic outcropping, 32 square miles of charcoal-colored lava and glossy black obsidian.  No wonder it has also been called “The Black Pearl.”

By any name, as I found out, the island is already well known to many food experts for producing the world’s best capers, those small, piquant flower buds long prized for the burst of flavor they can add to almost any savory thing we eat and drink. I learned that capers are the undeveloped flower of the Spinoza bush that thrives in the natural conditions of Pantelleria, which are very harsh to plant life: volcanic soil, the dry heat of the hot Mediterranean sun, constant, strong winds and very dry conditions, all perfect for the cultivation of capers and other herbs, especially oregano and rosemary. Picked by hand, sorted by size, and packed in that famous Trapani salt, Pantelleria capers are notable additions to whatever you may be cooking that day. Or drinking: caper berries and martinis are classic go-togethers. 

- John A. Savittieri