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The caper, of Salina, Slow Food Presidium, has an ancient history going back to Hippocrates, Aristotle as well as Pliny the Elder. The interest to the caper plant has gone through a considerable decrease. The cultivation, which is not mechanized, is extremely strenuous due to the conformation of the plant and also it is demanding, as the bud collected is subjected to salting. The capers are alternated with layers of rugged salt in kegs as well as are "healed", that means, racked in stalks, everyday, to be all set after one month from their harvest. The island of Salina is known because it represents the location of higher production of Malvasia with regulated beginnings. It is a raisin white wine, considered the pince product of the agricultural economic situation of the Aeolian Islands. Dating back to the Greeks, it is one of the earliest glass of wines in Sicily that incorporates food and also wine with custom. The Malvasia, known as "Nectar of the Gods", is a wine with an intense aroma as well as a pleasant taste, gold yellow or brownish-yellow colour. It is offered fresh at 8 ° -12 ° and generally comes with, at the end of the meal, the desserts like the Piparelle, a crispy biscuit with almonds (comparable to the Tuscan Cantuccio) which contains honey and caramelized sugar or the pickled. Capers as well as Malvasia are the usual protagonists in aperitifs and also dinners, in perfect Aeolian design.