The Ingredient That Tastes Like Sicily Itself: Salina Capers
- Priscilla Stuart
- May 21
- 3 min read
Why capers from Salina in the Aeolian Islands are unlike anywhere else
There are certain ingredients in Sicily that only make sense once you taste them where they’re grown.
Tomatoes in peak summer. Olive oil fresh from harvest. Pistachios from Etna.
And then there are capers from Salina.
The first time I tasted them in the Aeolian Islands, I realized most people don’t actually know what capers are supposed to taste like, myself included.
Not harsh.Not aggressively salty.
Real capers are floral, herbaceous and deeply aromatic, with a minerality that reflects the land they come from.
You taste the island in them.
Why Salina Capers Are Different
Capers grow all over Sicily.
You’ll see them climbing out of stone walls in Palermo, tucked into cliffs along the coast, growing wild in places most people would walk right past.
But the ones from Salina are something else.
The Aeolian Islands sit just north of Sicily, shaped by volcanic soil, strong winds and intense Mediterranean sun. Those conditions create a level of concentration and balance that’s hard to replicate elsewhere.
They’re still harvested by hand and traditionally preserved in sea salt—not vinegar—which keeps their flavour clean, vibrant and true to the plant.
In Sicily, capers aren’t an afterthought.
They’re folded into pasta, scattered over pizza, paired with fish, added to salads and used to bring balance to both rich and simple dishes.
A small ingredient, but an essential one.
Why We Include the Aeolian Islands, But Only Once
Sicily isn’t a place you approach the same way year-round.
Where you go, how you move, even how your days unfold, it all shifts with the seasons.
That’s something we’ve learned by living here and designing journeys across the island throughout the year.
The Aeolian Islands are one of those places that need to be experienced at the right time, in the right way.
That’s why they’re included exclusively in our Elite Northern Sicily Journey.
Not because they’re difficult to reach, but because they deserve space. Time. The right pace.
On this journey, we don’t rush through. We spend time in the islands properly.
Yes, that includes visiting a traditional caper farm, because it’s such an important part of the island’s identity.
But it’s only one part of the experience.
We spend time in the vineyards, where Malvasia grows in the same volcanic soil, shaped by the same sun and sea air. We take to the water for slow sailing days, where the islands reveal themselves completely differently from the sea.
And if conditions allow, one of the most unforgettable moments... watching Stromboli erupt at dusk, from the water, as the sky shifts and the island comes alive.
It’s not a checklist.
It’s a series of moments that only make sense when you experience them together, in the right rhythm.
That’s really the difference.
If you’d like to experience the Aeolian Islands—and taste the difference for yourself—you can explore our Elite journeys here:
If you’re craving a small taste of Sicily at home, this is one of the simplest—and most honest—ways to start.
This is the kind of dish I make constantly in the summer. No technique, no complication. Just a few ingredients that, when they’re good, don’t need much else.
Tomato, Olive & Aeolian Caper Salad
Ingredients
4–5 ripe summer tomatoes
2 tbsp salted capers from Salina
A handful of Sicilian olives
salted ricotta or parmigiano reggiano shavings
Extra virgin Sicilian olive oil
Fresh oregano and basil
Fresh cracked pepper
Method
Slice the tomatoes thinly and arrange them on a platter.
Scatter over the olives, capers and cheese.
Finish generously with olive oil, oregano, basil salt and pepper.
Let it sit for 10 minutes before serving so everything naturally comes together.
Serve with grilled fish, fresh bread and a cold glass of Sicilian white wine.
If this finds its way to your table, I hope it gives you a taste of Sicily as we know it.
And I hope, one day, to share that experience with you in person.
Priscilla
Tour Director, Gems of Sicily
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