La Nicchia - best capers from Pantelleria
La Nicchia - these are the best Pantelleria capers. La Nicchia was founded in 1949 by Antonio Bonomo and Girolamo Giglio and still enjoys the reputation of producing the best capers on the island of Pantelleria. Sixty years later, their sons handed over the management of the company to Gabriele Lasagni, which is now an agricultural enterprise and a Capperificio, where all varieties and sizes of capers are preserved and processed with great craftsmanship. It is important to everyone involved to preserve an ancient culture connected to the earth and pass it on to the next generation, so that the true richness of the small island belonging to Sicily is not forgotten. La Nicchia puts the best raw materials such as capers and tomatoes into jars, which the rough land produces and are firmly connected to it.
La Nicchia - what makes the caper so special
Pantelleria is a tiny Italian island located closer to Tunisia than to Italy in the Mediterranean Sea. The quality of the capers growing wild in the rough, untouched nature of the volcanic island is so outstanding that the Capperi di Pantelleria bear the addition IGP (indicazione geografica protetta) - a protected designation of origin. Reasons for this are the geographical location, the proximity to Africa and the resulting hot climate with very dry summers and moderately warm, humid winters, but also the special soil of volcanic origin.
Gabriele Lasagni took over his father-in-law's business about 15 years ago and can be proud of having helped the Capperi di Pantelleria achieve new fame. There are around 400 caper farmers on Pantelleria, some of whom deliver their harvest to Gabriele's company Bonomo & Giglio. This company produces delicacies with capers, such as capers in sea salt, caper berries in vinegar or caper pesto.
