Pollara is the place in Salina where most capers are grown, thanks to its exposure to the sun and sea breeze. The caper, however, is not only a garnish to some pasta or fish dishes. Try looking at the local products for the new forms and life taken on by the caper in the last few years: from candied capers and caper jam to caper semifreddo and caper ice cream. You will taste both the sweet and more typical sour flavour of the caper. In fact, capers are not naturally salty, this is simply a way of preserving them.
