Texts by: Franco Maria Ricci, Carlo Catanzaro
1994 / 80 PAGES.
A curious handbook on the caper – especially the Aeolian variety – revealing the origin, singularities and different uses of this fruit illustrated with drawings by Angela Occhipinti.
Such a small fruit (although Aeolian capers are larger than their common relatives), yet it gives rise to a wealth of anecdotes, which readers will enjoy discovering among these pages. The book starts by retracing the literary origins of the caper, which was first mentioned (as a favoured food) in the Bible, and later in classical authors who underscored its nutritional, medicinal and technical qualities. The next section illustrates its taste and the plant itself, as well as its cultivation, harvesting, preservation and commercialisation techniques.
The slim volume ends with a list of tasty recipes featuring the use of capers, introduced by instructions on how to obtain medicinal or cosmetic compounds from them.