Baskets of lightly toasted bread slices and little mustard-yellow terra-cotta bowls filled with caponatina (a finely chopped version of the Sicilian sweet-and-sour eggplant dish caponata) often appear on the tables at Il Bacco Felice soon after guests are seated. Salvatore Denaro insists on making his caponatina with exquisite salted capers from Malfa on the Sicilian island of Salina. More Bruschetta and Crostini
The caponatina can be refrigerated for up to 2 days. Bring to room temperature before serving.
Salt-packed capers from Salina are available in the U.S. through the importer Manicaretti at Market Hall Foods (888-952-4005 or markethallfoods.com).