The caper, of Salina, Slow Food Presidium, has an old history going back to Hippocrates, Aristotle and also Pliny the Senior. The focus to the caper plant has actually gone through a significant decrease. The cultivation, which is not mechanized, is very strenuous due to the conformation of the plant and also it is requiring, as the bud gathered undergoes salting. The capers are alternated with layers of rugged salt in kegs and also are "healed", that indicates, racked in stalks, on a daily basis, to be prepared after one month from their harvest. The island of Salina is recognized since it represents the location of greater production of Malvasia with regulated origins. It is a raisin white wine, thought about the pince item of the farming economic climate of the Aeolian Islands. Dating back to the Greeks, it is among the oldest wines in Sicily that integrates food as well as white wine with tradition. The Malvasia, known as "Nectar of the Gods", is a wine with an extreme fragrance and also a wonderful preference, gold yellow or amber colour. It is served fresh at 8 ° -12 ° as well as generally goes along with, at the end of the dish, the desserts like the Piparelle, a crispy biscuit with almonds (comparable to the Tuscan Cantuccio) that contains honey as well as caramelized sugar or the pickled. Capers and also Malvasia are the common protagonists in aperitifs and suppers, in perfect Aeolian design.
