Isola di Pantelleria, soggiorni in dammusi, hotel, residence, albergo, la guida completa di Pantelleria
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  Living Pantelleria
How to arrive
Rent a Car/Scouter
Island’s tour by motor-boat
Diving Center
Typical Products
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  Knowing the Island
Abouth Pantelleria
What to Visit
The Dammuso
Le Contrade
Pantelleria’s inhabitant
The Flora
The Fauna
The Sea
Gastronomy of Island
Passito of Pantelleria
Zibibbo grapes
Pantelleria’s handicraft
Personaggi panteschi
What people have said about Pantelleria
Map of Island
 Where we are...
Map of Pantelleria...
 How to arrive
 You can arrive to
 Pantelleria  from Milan
 and  Rome by charter
 From Milan, Rome and
 Trapani by Airone
 From Palermo by
 Meridiana flights...
 From Trapani by
 Siremar ship...
 From Mazara by
 Tirrenia ship...
 From Trapani by Ustica
 Lines speedboat...


Gastronomy of Pantelleria

Pantescan gastronomy reveals the traces and tastes of the various 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 fresh 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.


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