The farm was established in 1949 and is also a caper processing plant with an artisanal workshop. The aim is to grow and select raw materials to be processed using heritage recipes. The flagship is the caper, of course, beginning with the PGI in salt or in olive oil, but also desalted crispy capers, caper berries in olive oil and in salt, caper pâtés, pesto and sauce, sundried tomato and caper pâté, zibibbo jelly and jam, orange and orange, carrot and lemon juices.
