Small Salina Capers in Salt (200g) Dry Store Massimo's speck is the ham

Massimo's speck is the ham that is deboned and opened up like a book

summer temperatures) results in flavours are like nothing else we sell

With the first frosts the olives begin to dehydrate and develop their characteristic wrinkles which signal the best fruit

Luigi di Lello uses meat from the loin

INGREDIENTS

Small Salina Capers in Salt (200g) Dry Store Massimo's speck is the hamAfter spending two months in salt the caper buds are ready and these, the smaller puntine capers are the most sought after. Their delicate flavour is distinctly more flowery and they are thus best suited to eating raw in salads and garnishes. They need to be soaked in water before use and the time in water needs to be precise; 2 hours is what Maurizia recommends with the water changed 2 3 times. This will rid them of excess salt but not of their