The typical dishes of the island are the original result of a mixture from the cultural influences of the various peoples who have dominated, and frequented the island throughout history and that slowly over the centuries have been able to modify and shape the island's culinary habits. In fact, we will find as a constant in the menus of restaurants and taverns of the island the Cous Cous, of Arabic origin, and the Pesto Pantesco, born from a mutation of Pesto Genovese, arrived on the island while the secular presence of liguri.
It should be remembered that Pantelleria has always been in recent history, first of all, an island of peasants, "vocation" of which they are witnesses in the succulent cooking Ravioli Amari (stuffed tumma and mint leaves), çiakiçiuka (warm vegetable caponata), Cucurummà (with tasty local Zucchini), but also the rabbits of which the island is rich, cooked baked with potatoes and vegetables, and the fresh and delicate, Tumma (local cheese). Special mention deserves the famous Caper,in absolute with zibibbo grape the Prince products of the island, who find accommodation almost everywhere, and donates to any dish that is associated with the adjective in local catering menu …. Pantesco.
Really tasty is the Pesto Pantesco (Ammògghiu), tomato-based condiment, extra virgin olive oil, garlic, capers, basil, almonds, mint, oregano and chili you serve with bruschetta, bread and pasta or dry fish is: a Ammògghiu prepared at the stae of the art is a veritable feast of scents and flavours of the Mediterranean. Unfortunately today is increasingly inaccurately indicated in the menu, to be then presented as a simple sauce of tomato sauce garnished with capers and basil.
Equally rare to try, if not in the kitchens of the island houses, the original recipe salad Island: Historically, tomatoes, potatoes, red onion, boiled egg, biscuit barley moistened, piscisciutto (pieces of roasted dried fish), olives, capers, oregano Pantelleria and extra-virgin olive oil.
Due to its volcanic nature, and consequently for the fertility of the Earth and minerals contained in it, the island's products have tastes and scents of a unique intensity and are especially prized by gourmets. Vegetables, fruit and herbs from local unique taste and excellent are available directly from farmers.
Special mention deserves the oregano pantesco an indigenous biotype plant, as well as the fragrant and delicate extra virgin olive oil produced from hand-harvested from the small plants of olive biancolilla.
From the sea, weather permitting, fresh on the table come greater amberjack, groupers, ombres, pagri, bream, swordfish, lobster, fish, Octopus, shrimp, squid, and almost every species except for mussels clams and scallops.
The fish is cooked in a simple way: grilled, baked with tomatoes and capers or frying.
Pasta and spaghetti are topped with curls or Limpets, while tasty sauces are prepared with "Migroci" and "Mangiaedormi", special local crabs. Chapter apart deserves the Squid: If you will have the opportunity to try the sweet succulence of local species you'll understand why it should be so greedy attractions.
The confectionery tradition is worthy of the most titled reputation as that of the region of belonging, but differs from that of Sicily for some purely specificity of Pantelleria: the traditional Easter cake, Cannateddro, comes from the East, while the Arab tradition come the Mustazzola, pasta stuffed with a mixture of semolina, cooked wine, honey or cinnamon, candied orange zest and spices. Try the Sweet ricotta Ravioli stuffed with sugar and cinnamon, the Sfinci, pancakes with honey, Cassateddri and Pasticciotti … But arguably the most beloved by visitors are the crispy waffle fries "Baci Panteschi", star-shaped or wheel filled with sweet ricotta, and some variant of lemon rind and chopped chocolate.