The “Capperi” from the Italian island of Pantelleria are among the best of all and simply belong to a Vitello Tonnato or a fine Madeira sauce.
The closed caper flowers are harvested by hand in spring and then pickled in salt,
Salted capers must be desalted before you can eat them. Put them in a sieve, rinse them under running water and then soak them in cold water for a few hours.
