The caper is a small shrub from which the buds, called capers, and the cucunci or caper fruits are consumed. The widespread diffusion in Sicily and the use made of them in Sicilian cuisine have led capers to be included in the list of traditional Italian agri-food products (PAT), while the one from Pantelleria has obtained the protected geographical indication (PGI). Capers are collected still closed and preserved in maceration in salt or vinegar, they are usually used to flavor dishes and go well with a large variety of foods: from meat to fish to pasta. The cucuncio or caperone, similar but more delicate than the caper, is traditionally used to flavor fish dishes or consumed like any vegetable. In the culinary field, the young leaves of the cucunci are also used as a salad, after cooking for a few minutes in boiling water. Since ancient times there has been a widespread belief that attributes aphrodisiac properties to the caper.