Caper plants are hardy survivors and they grow wild everywhere in the islands, thriving in unlikely places like crevices, high up on brick walls, and stony areas devoid of soil or nutrients. Pantelleria is a major producer of capers, where farmers cultivate massive caper bushes on terraced fields that follow the craggy volcanic terrain. Islanders mostly eat the plant’s flower buds (the capers) and fruit (known as caper berries), but La Nicchia, Pantelleria’s premier producer of quality capers, has recently started salting the caper leaves, too. They taste just like capers and make a great protagonist or accent in a salad. They are sold online or you can make your own following the method below!