The best of our recipes using Italian capers - La Nicchia

Ingredients

• 250 g of Type 1 flour
• 160 g of spelled flour
• 30 g of oat flour
• 30 g of buckwheat flour
• 30 g of fine cornmeal
• 30 g of chopped dried caper berries
• 340 g of water
• 25 g of extra virgin olive oil
• 12 g of brewer's yeast
• 10 g of salt
• 1 tablespoon of oregano from Pantelleria
• 2 teaspoons of Zibibbo syrup