Island of earth: heroic agriculture and the Pantellerian bush-trained vine

The top agricultural sites of Pantelleria

• Piana della Ghirlanda Known as the island’s agricultural garden, the Piana della Ghirlanda (in the local dialect, u Chiánu dā Ghirlánna) is an ancient volcanic caldera floor, flattened by alluvial events. Enclosed by rock walls and wild vegetation, it experiences strong temperature swings between day and night—ideal conditions for vine cultivation in a water-scarce territory. According to the most accepted theory, its name derives from the surname Gerlando, present on the island in the 18th century.

• Piana di Monastero A silent valley cultivated with capers, citrus fruits, and vegetables. It was formed by the collapse of an ancient caldera—its rim still visible in places—and is distinguished by the extraordinary fertility of its soil. The name may recall an old Basilian monastery, now only faintly hinted at among a few scattered ruins.

• Khamma and Tracino On the eastern side of the island, Khamma and Tracino are among Pantelleria’s greenest districts. Terraced slopes descend toward the sea, connecting the vines of the Piana della Ghirlanda with the fertile lands of Mueggen. On the opposite side, the Dietro Isola area offers wild landscapes where Mediterranean scrub plunges into deep water.

• Caper Amphitheater An area cultivated with capers that resembles a natural amphitheater. This caper field—often called Cappereto Bonomo or the “Machu Picchu of capers”—is a distinctive feature of Pantelleria and an important testament to traditional caper cultivation.

Agricultural history

Everything began as a challenge. Pantelleria’s agricultural story is shaped by a millennia-old tradition, with farming as the island’s main activity for centuries.

The cultivation of vines - particularly the Zibibbo grape - has been fundamental to the island’s economy, producing sweet wines such as Passito di Pantelleria.

Viticulture here, known as “heroic” due to the harsh conditions of wind and volcanic soil, has sculpted the landscape. Over time, it has become a** living landscape masterpiece of terrace**s, dry-stone walls, cisterns, dammusi (traditional stone houses), and island gardens.

UNESCO’s recognition of the bush-trained vine (“alberello pantesco”) as Intangible Cultural Heritage is proof that on Pantelleria, agriculture is living culture.

Don't miss

The Caper Museum In the heart of Rekhale, among caper fields and dammusi, the Caper Museum tells the story of a plant as tenacious as the island itself. Housed in a small exhibition space founded by Bonomo & Giglio, a historic Pantelleria company, you can discover cultivation and processing methods and learn fascinating facts about this local specialty. With ancient tools on display, harvest stories, and tastings, the museum offers an authentic journey into Pantelleria’s agricultural culture.

The Caper Cooperative Founded in 1971, the Caper Cooperative is the beating heart of Pantelleria’s agriculture. It brings together over 300 members who cultivate and process one of the island’s most authentic symbols using traditional methods. Here, the caper is much more than an ingredient: it’s culture, collective labor, and land stewardship. Visiting the cooperative lets you explore the entire IGP caper supply chain up close, from passionate farming to flavors that tell the story of the land.

Wineries and farms Pantelleria is an island shaped by patience and passion. Its wineries and farms preserve ancient knowledge and a deep bond with the earth. Many open their doors to visitors, offering authentic experiences among vineyards, fragrant gardens, and caper groves. Strolling through the rows, listening to those who work the soil daily, and tasting the island’s produce is the best way to truly know Pantelleria.

Dammusi and island gardens Architectural symbols of Pantelleria, the dammusi are ancient lava-stone dwellings with domed roofs designed to collect rainwater. Built to withstand wind and sun, they reflect a slow, profound way of living. Beside them lie the island gardens: dry-stone enclosures that shield citrus trees from the sirocco winds. These are places of silence, ingenuity, and harmony, where humans converse with nature.

Curiosities & Terms

• Zibibbo IGP: The island’s signature grape variety. Its name comes from the Arabic zabib, meaning “raisin.” On Pantelleria, it’s grown using an ancient method recognized by UNESCO as Intangible Cultural Heritage: the bush-trained vine. The IGP (Protected Geographical Indication) designation guarantees the origin and quality of this unique product, perfect for both table grapes and wine production.

• Passito DOC: A sweet, aromatic wine made from hand-harvested Zibibbo grapes left to dry in the sun. The DOC (Controlled Designation of Origin) certifies its quality and strong connection to the territory. This wine tells the story of the island in every sip: warm, intense, and singular.

• Capers: A hardy, resilient plant that grows wild among lava rocks. The buds, handpicked for generations, are preserved in sea salt to lock in their aroma. Pantelleria is the only place in Europe where IGP capers are produced, famed worldwide for their intense, unmistakable flavor.

• Dry-Stone Walls: Built without mortar, using only the skillful fitting of stones, these walls shape the island’s slopes. They retain soil, protect crops from the wind, and conserve moisture. They’re a UNESCO heritage and a symbol of rural ingenuity and labor.

• Bush-Trained Vine: The oldest and most resilient vine cultivation method on the island. Each vine is trained low and sheltered within a dug-out basin to protect it from the wind. This system, unique to Pantelleria, has been recognized as Intangible Cultural Heritage. Every plant is tended by hand, with care and respect.

Experiences to Enjoy

• Guided tours of vineyards and olive groves

• Walks among the terraced fields

• Participation in seasonal harvests (capers, grapes, olives)

• Pruning and plant-care workshops

• Sunset tastings among the dammusi

• Farmers’ aperitifs with wine and local stories

Travel Tips

• Harvests follow the rhythm of the seasons: Capers: late May–July, Zibibbo grapes: August–September, Olives: October–November

• Wear comfortable shoes and bring a water bottle—many farms are explored on foot across fields and ridges.

• Book your experiences in advance during the peak summer months.

• Consult maps of farms open to the public on official websites or at visitor centers.