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The flavors of Pantelleria

Cooking and gastronomy of Pantelleria

Cooking and gastronomy of Pantelleria

The kitchen and the gastronomy of Pantelleria are the original result of the mixing of plates and dishes from the cultural influences of the various peoples who have dominated, and busy town on the island and slowly over the centuries have been able to change and shape the culinary uses. In fact we will find as a constant in the restaurant menus and local taverns the Cous Cous, of Arab origin, and Pantesco Pesto, born of a mutation of the Genoese, who arrived in Pantelleria during the permanence of the centuries-old Ligurian.

It should always be remembered that Pantelleria has been in recent history above all an island of farmers, "vocation" of which are succulent witnesses in the kitchen Ravioli Amari (stuffed tumma and mint leaves), the çiakiçiuka (hot vegetable caponata), to Cucurummà (with (local cheese) very tasty local zucchini), but also the wild rabbits of which the island is very rich, cooked in the oven with potatoes and vegetables, and fresh and delicate Tumma,. Special mention also deserves the famous Caper, absolute prince with all 'grape raisins of island products which find accommodation almost anywhere, and gives magic to any dish that is associated with the unimaginative and omnipresent adjective in the local dining menu .... Pantelleria.

Intoxicating is the Pesto Pantesco (Ammogghiu), made with raw tomato sauce, olive oil, garlic, capers, basil, almonds, mint, oregano and chilli which are seasoned garlic bread, bread and pasta or is accompanied by the dry fish: a Ammogghiu prepared as it should be is a real riot of scents and flavors of the Mediterranean. Unfortunately today is increasingly inaccurately indicated in the tourist menu, and then be presented as a simple sauce of tomato sauce garnished with capers and basil.

Equally uncommon to experience, if not in the kitchens of the island's homes, the original recipe of 'Pantesca Salad: historically based islanders tomatoes, boiled potatoes, red onion, boiled eggs, biscuit of moistened barley, piscisciutto (dried fish pieces roasted ), olives, capers, oregano and extra-virgin olive oil.

For its volcanic nature, and consequently for the fertility of mineral-rich land, the island's products have flavors and aromas of a great intensity and are particularly appreciated by the citizens palates. Vegetables, fruits and herbs are available directly from the farmers.

Special mention deserves the oregano bush adapted from an indigenous biotype plant, as well as the fragrant and delicate extra virgin olive oil made from handpicked by low plants biancolilla olive.

From the sea, weather permitting, come to the table fresh amberjack, snapper, grouper, sea bream, glances, bream, swordfish, lobster, blue fish, octopus, shrimp, calamari and almost every fish species except for clams and scallops mussels.

The fish is cooked in a simple way: grilled, baked with tomato and capers or fried.

In the first pasta and spaghetti dishes are seasoned with Ricci or limpets, while tasty sauces are prepared with Migroci and Mangiaedormi, special local crabs. Chapter deserves the squid: if you get the chance to try the sweet succulence of the local species will understand why panteschi go away so greedy.

The confectionery tradition is worthy of the most noble reputation as one of the region belong, but differs from that of Sicily for some specificity purely Pantelleria: the Cannateddro, traditional Easter sweet, coming from the East, and from the Arab tradition come the Mustazzola, puff stuffed with a mixture of semolina, honey or cooked wine, cinnamon, candied orange peel and other spices. Try the Sweet Ravioli stuffed with ricotta and cinnamon sugar, the Sfinci, covered with honey fritters, Cassateddri and Pasticciotti ... But undoubtedly the most loved by visitors are the kisses, fried crispy waffles in the shape of star, or stuffed with sweet ricotta cheese wheel, and to some variant of lemon zest and chocolate chunks.