These caper berries are a traditional specialty in the south of Italy. Pickled in a slightly tart vinegar, they are ideal for pairing with fish, cured meat, carpaccio and steak tartare.
Chef Philippe's tip: Rub some garlic over bread toast, spread a little tomato sauce, add a slice of Parma ham (or anchovies) and finish with a couple of caper berries on top for an original antipasti.
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