Capers are the un-ripened flower buds of a prickly pant called Capparis Spinosa. The plant commonly grows in the Mediterranean and some areas of Asia.
In Tuscany caper plants are often found on rocky slopes or even with the cracks of old walls that are exposed to the south. The plants are somewhat demanding as they need both good humidity and constant temperatures, and do not cope well with sudden frosts. Capers have great diuretic properties and assist in taking care of blood vessels. And they taste really good.
Both the flower-bud and the fruit (caper berry) itself are edible, and are usually consumed pickled. The shrubby plant has oval leaves and fragrant flowers.
Capers lend a salty, pungent and vinegary punch to other ingredients and are a distinctive component of Italian, especially Sicilian cuisine. They are most often used in salads, pasta sauce and, meat dishes.
Chef Luigi often uses capers in the dishes produced for L’Olivaia Restaurant; capers can only be harvested by hand, and early in the morning when we see Luigi moving around the fields and woodlands around Villa Campestri, capers might just be what he is looking for.
Autumn, mostly in Mugello, is a magical season for Tuscany: nature is painted in a thousand colors, the air becomes warmer and the light takes on golden shades. An ideal period for a holiday, where nature and history are the protagonists, and where it is possible to practice outdoor sports.
In Italy, food is cult and, depending on the region, traditional dishes can vary, from typical pasta dishes, such as tagliatelle lasagne and gnocchi, to specialties such as cheeses and desserts up to the infamous Tuscan recipe for wild boar ragù.
Milk is a “complete food” loved by young and old. A precious white nectar that becomes even more beneficial for health if of high quality. If you too are a lover of this white drink, discover with us the famous Milk Way in Mugello!
Mugello is an area rich in numerous medieval villages of incredible charm. Come with us to discover San Piero a Sieve!
When autumn arrives, the forest changes color and nature creates spectacular landscapes in which it becomes magical to immerse yourself. It is the Foliage phenomenon that in Tuscany offers truly unique emotions. Experience the Foliage in Tuscany and discover autumn walking in the most beautiful woods.
Bread throughout Italy is a fundamental food, always present on the table at lunch and dinner. But each region has its own specialties, discover with us the characteristics of Tuscan bread and why it is without salt.
The potato tortello is a dish that is part of the Mugello culinary tradition. Originally born as a poor dish, today it is a real gastronomic specialty made in numerous variations by Tuscan chefs. Discover with us the characteristics of the potato tortello of Mugello!
The Villa Campestri Olive Oil Resort Blog opens a new space dedicated to the recipes of chef Roberto Zanieri. Every last Thursday of the month we will present one of his delicious recipes, easy to prepare and inspired by the good tradition of Tuscany. Today we begin with “Cabbage mini-pie with cream of beans”.