Il cappero delle isole Eolie: produzione e consumi per uno sviluppo sostenibile del territorio

The study encompasses two distinct strands: the first part examines the socio- economic characteristics of the production centres and the environmental features of the capers chain, a typical product of the Aeolian Islands area, whilst the second part presents an analysis of caper consumption with the aim of determining the strength, image, and prospects for development of a product that, although once firmly anchored in the local food tradition, is now ingrained in the international market, and which exhibits many interesting and innovative characteristics aligning it with the recent trends in food.