Iposea Italian Capers – Lacrimella

The little tangy burst that wakes up your pizza and pasta

A slightly flat tomato sauce, a pizza that lacks relief: a handful of capers is all it takes. These stay firm to the bite and bring that tangy kick that wakes up the whole dish. The large jar stays within reach.

What you'll taste

• Texture: firm and crunchy, it doesn't fall apart when cooked.
• Aromas: herbaceous and tangy.
• Taste: sharp at first, then round, with a slightly bittersweet finish.

How to use it

• On a pizza, added after baking to keep their crunch.
• In a puttanesca, with black olives and anchovy fillets.
• As an aperitif, on a platter with burrata and bresaola, or in place of the olive in a Dirty Martini.

Where it comes from

Iposea is a cannery in Puglia, based in Cerignola, in the province of Foggia. Its trade: olives in brine, aromatic herbs and artichokes, with these Lacrimella capers to complete the pantry.