The caper, of Salina, Slow Food Presidium, has an old background dating back to Hippocrates, Aristotle as well as Pliny the Senior. The focus to the caper plant has actually undertaken http://query.nytimes.com/search/sitesearch/?action=click&contentCollection®ion=TopBar&WT.nav=searchWidget&module=SearchSubmit&pgtype=Homepage#/malvasia delle lipari a substantial reduction. The farming, which is not mechanized, is extremely tedious due to the conformation of the plant and it is demanding, as the bud gathered undergoes salting. The capers are rotated with layers of coarse salt in kegs and are "cured", that means, racked in stalks, everyday, to be prepared after one month from their harvest. The island of Salina is understood because it stands for the location of greater production of Malvasia with regulated origins. It is a raisin a glass of wine, taken into consideration the pince product of the farming economy of the Aeolian Islands. Going back to the Greeks, it is just one of the oldest white wines in Sicily that incorporates food as well as wine with tradition. The Malvasia, referred to as "Nectar of the Gods", is a wine with an intense scent as well as a sweet taste, golden yellow or brownish-yellow colour. It is offered fresh at 8 ° -12 ° and also normally comes with, at the end of the meal, the treats like the Piparelle, a crunchy biscuit with almonds (similar to the Tuscan Cantuccio) which contains honey and caramelized sugar or the marinaded. Capers as well as Malvasia are the common lead characters in aperitifs and also dinners, in ideal Aeolian design.
