Pantelleria
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Gastronomy pantesca is particularly original, being a commingling of all
Mediterranean flavors, which over time have been able to culinary trends of
Sicily, but also the Arab world, who inhabited the north coast of Africa, to
which the island is more close .
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It's geographical position, in fact, made over time Pantelleria a real
crossroads of traditions, customs and practices that remain today in the
names of districts, in the language of its inhabitants and the architecture
of its buildings, dammusi.
These
traditions have managed to merge the island, giving rise, especially in
the kitchen, dishes of good taste of old, but still remain particularly
strong and current. A kitchen, "poor", as usually it is said, of his
world, that has always inhabited the coasts and hinterlands of this
island, now called by all the Black Pearl of the Mediterranean, because
of its volcanic origin
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Precisely the configuration of its territory has meant that the land on
the island is particularly fertile for crops such as vine, caper and
olive trees, which have always been the driving force of pantesca.
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From
this raw material, the centuries and the simple wisdom of the islanders were
able to give life to a whole range of the tastes but certainly decided
harmonious as a whole, as well as harmonious and committed are the sections
of a very diverse area, who knows the rare move of flatlands and valleys
Ghirlanda Monastery, the gentle slopes of Scauri, Rekhale, Khamma Bukkuram
and, most inaccessible areas of Balata Behind Island and the Turks. Unique
landscapes as a whole, as a distinct and unique cuisine of this' island, the
visitor can enjoy both in the shadow of its dammuso Cannizzo and, once away,
in the warmth of a memory that makes the flavors still alive , a time
tested. |
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