The gastronomy of Pantelleria is particularly original, being
a mingling of flavors all Mediterranean, which in time have managed to blend
culinary trends of Sicily, but also in the Arab world, who inhabited the
northern coast of Africa, to which the island is closer.
Pantelleria ........ where the wind blows
Its geographical position, in fact, has made of Pantelleria a
true crossroads of traditions, customs and traditions that remain today in
the names of the districts, in the language of its inhabitants and the
unique architecture of its buildings, the dammusi.
These traditions have managed to merge the island, giving rise, especially
in the kitchen, dishes antique flavor, which, however, still remain very
alive and present. A kitchen, "poor", as is usually said, typical of the
rural world, which has always inhabited the coast and the hinterland of the
island, now known by all the Black Pearl of the Mediterranean, because of
its volcanic origin.
Just the configuration of its territory meant that the island's soil is
particularly fertile for crops such as vines, caper and olive trees, which
have always been the stimulus of the economy Pantelleria.
From this raw material, the ages and the simple
wisdom of the islanders have been able to create a variety of dishes
with flavors certainly firm but harmonious whole, as well as
harmonious and decided are the areas of a region is extremely
varied, who knows how to switch the rare plains and the valleys of
garland Monastery, the gentle slopes of Scauri, Rekhale, Bukkuram
and Khamma, the most inaccessible areas of Behind Island and Balata
dei Turchi. Unique landscapes as a whole, as a special and unique is
the kitchen of that 'island, visitors can enjoy in the shade of its
cannizzo dammuso, and, once away, in the heat of a memory that makes
alive the flavors once tested.