This light olive and black pairing is named for the island off the southern Sicilian shores that has become renowned as one of the highest-quality caper producers! Caper pickers start working at 5 in the morning in order to avoid the hot summer sun. Capers are laid to dry on jute sheets in a cool pace so that they do not blossom. After a few hours, they are separated from the so-called capperoni, the biggest buds looking like they are going to blossom soon. Then they are salted by putting them in alternate layers with coarse-grained sea salt either in drums (called ‘cugnetti’) also used for anchovies, or in ‘tinedde’, made by cutting a barrel in halves. During the following four to five days, capers need to be ‘cured’, that is pouring them from tinedda to tinedda so that they are not spoilt by the combined action of salt and heat produced by fermentation. After about one month, they are ready for consumption. Used in many Sicilian dishes as flavour enhancers, pantelleria capers pair excellently with a tomato sauce and fish dishes.