DOP: the capers of the Aeolian islands become Protected Designation of Origin
DOP: the capers of the Aeolian islands become Protected Designation of Origin

Video: DOP: the capers of the Aeolian islands become Protected Designation of Origin

Video: DOP: the capers of the Aeolian islands become Protected Designation of Origin
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THE capers from the Aeolian Islands they become " Dop". The decree, which legitimizes the Protected Designation of Origin, was published in the European Journal. For registration and official status, it will be necessary to wait 3 months, also to examine any appeals. The Aeolian consortium is made up of about 70 companies that produce them on all 7 islands, where they harvest about six hundred / seven hundred tons per year. The largest quantity comes from the island of Salina.

The cost of capers is fifteen euros per kilo. The protected designation of origin will aim to increase the production which for now is not respecting the requests. The initiative, however, was contested by the 3 mayors of Salina with an appeal to the Ministry of Agricultural Policies and the Regional Department of Agriculture. The trio, Clara Rametta, Riccardo Gullo and Domenico Arabia, first citizens of Malfa, Leni and Santa Maria Salina, asserted that "if Dop is to be, it must be called Salina caper, as it is known and appreciated all over the world, and not generically caper of the Aeolian Islands ".

In the Sicilian archipelago there are 2 varieties: the nocella and the nocellara whose fruits, from illo tempore, are salted to give them a unique taste. But the caper is not eaten alone at the table, as early as the seventeenth century a treatise describes its healing properties. It seems, in fact, that it was a sedative, lowered blood pressure and treated toothache.

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