La Nicchia has been established on the island of Pantelleria since 1949. The capers from the this tiny island off the coast of Sicily are grown on rich volcanic soil which gives them a distinctive flavour that is prized in the world of capers. Capers grow on a low lying ground creeping bush making their harvest a back breaking exercise. The buds of these bushes are picked before the flowers are allowed to form. The caper buds are pinched from the bushes between May and September and then continuously picked each time a new bud forms. If left, the buds blossom into flowers and become a fruit known as the caperberry.  Capers are packed in sea salt for up to 25 days and go through a fermentation period where lactic acid is released, darkening their brilliant green colour and leaching off the bitterness.

After cleaning they are stored in white wine vinegar ready to toss on steamed vegetables, delicate fish or pasta.