Pantelleria
an island 44 miles from North Africa, and 53 from Sicily.
Pantescan gastronomy reveals the traces and tastes of the various people who have inhabited the island and includes
several absolute musts.
From the island itself comes the delicately flavored ricotta and mint ravioli and the aromatic
'pesto pantesco'. This sauce, composed of olive oil, tomatoes, garlic, basil and peppers, accompanies equally happily
spaghetti, meat or fish.
The justifiably famous Pantescan capers from Pantelleria are to be found everywhere, and along with the heady
local oregano 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 of Pantelleria comes 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 to Pantelleria 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.
From www.pantelleria.it
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