Pantelleria IslandGastronomy
Hotels Pantelleria Island
Restaurants Typical Products Services
Gastronomy
Restaurants Typical Products Services
Pantescan gastronomy reveals the traces and tastes of the varoius peoples who have
inhabited the island and includes several absolute musts. From the island itself come the
delicately flavoured
ricotta and mint ravioli and the aromatic 'pesto pantesco'. This sauce, composed of olive oil,
tomatoes, garlic, dasil and peppers, accompanies equally happily spaghetti, meat or fish.
The justifiably famous Pantescan capers are to be found everywhere, and along with the
heady local origan give the cuisine its very particular touch. From nearby Africa comes the
fish couscous, always served with a variety of vegetables and usually as a main dish.
'Sciakisciuka' is a hot, spicy Mediterranean vegetable stew; the dominant ingredient of
'Cuccurumma' is local zucchini. From the sea come fish so frsh and tasty as to merit the
simplest of preparations; it is either grilled or baked. These fish go by the evocative local
names of 'Ricciole','Dentici', 'Cernie', 'Saraghi', 'Pesce Spada', 'Aragoste', and along with the
reefs' abundance of lobster, crabs, sea urchins, anemones and so on enrich even further the
local cuisine.
From the Orient comes the 'Cannateddro' the traditional Easter sweet, wheras the Arab
tradition has contributed delights like the lacy 'Mustazzola', as beautiful as they are delicious,
perfect with a glass of Passito. One could carry on for pages, but while it has been our
pleasure to give you these few facts about Pantelleria, it's up to you to discover the real and
subtle charm of this enchanting island.
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