Have you ever noticed the green plants on the ancient walls of Gargnano? These are wild capers, so resilient that they don’t need a garden — they simply find a cozy crack in the stone and start to grow. By May, tiny green shoots emerge, their rounded leaves and delicate white-green buds catching the spring sunlight.
Capers – dried, salted and preserved
From June to August, the capers are gently harvested – all by hand. Early in the morning, when the stones are still cool, local pickers gather the tender buds, which are then dried, salted, or preserved in olive oil. Even the leaves are collected and transformed into flavorful ingredients, perfect for adding a burst of taste to pasta, salads, or a simple slice of bread.
If you’d like to taste them yourself, the local cooperative Terre&Saori offers these handpicked delicacies — a true flavor of Lake Garda, grown slowly, patiently, and naturally.
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