Caper berries are what the caper becomes if you leave it on the bush: plumper, crunchier and served with their stalk, which makes them the perfect thing to pick up with a glass in the other hand.

Preserved in wine vinegar by Greci in Ravadese, near Parma. The jar holds 690g, of which 380g is fruit.

They are crisp, sharp and mildly mustardy, with a pop of tiny seeds inside.

Serve them whole with an aperitivo, slice them over carpaccio or vitello tonnato, or add them to a board of cured meats and cheese.