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Capers grow wild around the Mediterranean, and they are cultivated in Sicily and on the small islands around it, especially the Aeolians and Pantelleria. Pickled in brine, they're an important ingredient in Sicilian cooking.

The Cappero di Pantelleria and Cappero di Salina (one of the Aeolian islands) are both in the Ark of Taste.

Text © Dana Facaros and Michael Pauls

Images by: iv78x