A Journey Through the Flavours of Pantelleria: From Starters to Dessert
Pantescan cuisine is a sensory journey through the tastes and traditions of a truly unique island. Every meal is an experience—from fresh, flavourful starters, to first and second courses rich in Mediterranean aromas, ending with irresistible desserts. Let’s discover the perfect menu to immerse yourself in the authentic flavours of Pantelleria.
Starter: Pantescan Salad and Caper Pesto
Our culinary voyage begins with a fresh, aromatic starter: Insalata Pantesca. Boiled potatoes are cut into chunks and mixed with ripe tomatoes, red onions, black olives, and Pantelleria’s signature capers. A drizzle of extra virgin olive oil, a pinch of salt, a splash of vinegar, and a sprinkle of oregano complete the dish, which is best when left to rest so all the flavours meld together.
To accompany this Mediterranean medley, try Pesto Pantesco—a bold, flavourful sauce made by crushing ripe tomatoes, capers, almonds, basil, garlic, chili, and olive oil. It’s perfect spread over crusty bread or served with local cheeses like Tumma Pantesca, a fresh cow’s milk cheese.
Wine pairing: A glass of dry Zibibbo — with its crisp citrus notes — beautifully enhances the saltiness of the capers and the sweetness of the tomatoes.
First Course: Bitter Pantescan Ravioli
The traditional first course is Ravioli Amari Panteschi, or “bitter” ravioli. Made with semolina flour and water, the dough is rolled out into thin sheets and filled with fresh ricotta and wild mint (mentuccia), which gives the dish its signature herbal aroma. Once cooked in boiling water, the ravioli are served with a simple tomato sauce made from fresh tomatoes and a dash of olive oil. The contrast between the sweetness of the ricotta and the slightly bitter mint creates a truly unique taste experience.
Wine pairing: A crisp, mineral Grillo complements the lightness of the ricotta and the fragrance of the wild mint.
Main Course: Fresh Fish “alla Pantesca”
For the main course, nothing captures the island’s culinary soul quite like fresh fish prepared alla Pantesca. Grouper, sea bream, or amberjack is gently cooked in a pan with cherry tomatoes, Pantelleria capers, black olives, and olive oil. As it simmers, the fish soaks up the bold Mediterranean flavours, resulting in a dish that brings the sea and the island’s essence together on a single plate.
Wine pairing: A glass of Catarratto, with its citrus bouquet and mineral touch, pairs wonderfully with fish alla pantesca.
One-Dish Meal: Fish and Vegetable Couscous
A North African classic that has become a local favourite. This couscous is a mix of fried seasonal vegetables and fish, all moistened with a rich, flavourful fish broth—mild or spicy, depending on your taste. It’s a must-try fusion of tradition and taste.
Wine pairing: Etna Bianco, with its unique aromatic complexity, vibrant acidity, and savoury freshness, is the perfect match.
Dessert: Bacio Pantesco
The perfect ending to a Pantescan meal is the Bacio Pantesco, or “Pantelleria kiss.” Two crispy, golden discs of batter—made with flour, sugar, milk, and eggs—are fried to perfection and then filled with sweetened ricotta cream. Fragrant and indulgent, this dessert embodies the soul of Pantelleria’s pastry tradition.
Wine pairing: A glass of Passito di Pantelleria, with its rich sweetness, complements both the crispness of the pastry and the creaminess of the filling.
Where to Taste Authentic Pantescan Dishes
To savour these local specialities in their most authentic form, we recommend these restaurants:
- Osteria Il Principe e Il Pirata – Specialising in fresh seafood and traditional dishes
- Za terè – Farm-to-table cuisine with zero-kilometre ingredients
- Runcune – Winner of the show “4 Ristoranti”
- Il Dammuso – Classic local cuisine in a traditional setting
- Le Cale – Romantic ambience and refined dishes
- La Vela – Perfect for a seaside dining experience
- La Favarotta – Famous for its traditional Pantescan rabbit dish
- La Nicchia and Dispensa Pantesca – Ideal for sunset aperitifs followed by a cozy dinner
- Al Tramonto – Pantescan dishes with a modern twist
A Complete Culinary Experience in Pantelleria
A traditional Pantescan meal is more than just food—it’s a journey through authentic flavours and genuine ingredients. From starters to dessert, each dish tells a story of culture, land, and culinary passion. If you want to experience the best of local cuisine, book your stay with us and choose your ideal dammuso—for a delicious and unforgettable escape to the island of Pantelleria.
Frequently Asked Questions (FAQ)
Pantescan pesto is among the most iconic, along with Pantescan salad and bitter ravioli.
You’ll find them at local markets, specialty shops, or online from certified producers.
Dry Zibibbo, Grillo, and Passito di Pantelleria are top choices.
Yes, it’s available year-round in local bakeries and traditional restaurants.
Absolutely! Many traditional dishes, like Pantescan salad and pesto, are vegetarian.
Many local farms and wineries offer tastings of capers, wines, and artisanal products.
Spring and autumn are ideal for enjoying mild weather and seasonal ingredients.
Book one of our traditional Dammusi IJardina—we’ll guide you to the best partners for an authentic, flavour-filled experience. Always with a good glass of wine in hand, of course!