1. Pantelleria’s couscous
Pantelleria’s couscous tells a story of journeys, returns, and adaptation. Brought to the island about a century ago by locals returning from Tunisia, this dish reimagines the traditional lamb couscous, transformed by the gifts of the sea and the garden. The semolina, moistened with water, olive oil, garlic and parsley, is steamed over a fragrant fish broth made with scorpionfish, grouper and other local catch, enriched with onion, celery, bell peppers, tomato paste and spices. Seasonal vegetables like zucchini, eggplant and potatoes are fried separately to preserve their intense aromas. Once ready, the semolina is layered with fish and vegetables, creating a rich and generous dish now featured in many of the island’s restaurants.
2. Savoury Ravioli
Thin sheets of pasta enclose a delicate filling of fresh ricotta and wild herbs, including the distinctive pennyroyal, which adds a slightly bitter, aromatic note. These handmade ravioli are served either with a drizzle of extra virgin olive oil or in a simple tomato and basil sauce. They are a celebration of simplicity, capturing the most authentic soul of Pantelleria.
3. Pantescan Salad
Fresh and irresistibly Mediterranean, Pantescan salad is a true icon of the island’s summer cuisine. Salted capers, boiled potatoes, tomatoes, red onion, oregano and extra virgin olive oil come together in perfect harmony. Sometimes enriched with tuna in oil or black olives, it’s the perfect dish for a light lunch—best enjoyed in the shade of a pergola, with the scent of the sea and the gentle breeze of a summer day.
4. Pantescan-Style Rabbit
Pantescan-Style Rabbit is a slow-cooked, comforting recipe passed down through generations. The meat simmers gently in a rich sauce of tomatoes, garlic, wine, capers and bay leaves, soaking up the aromas that fill island homes and courtyards. It’s a dish that rewards patience, carefully prepared the night before and enjoyed the next day, when every flavour settles into a deep, savoury embrace. Every family has its own version—different, but always authentic.
5. Pantescan Pesto (Ammogghiu)
One of the island’s most ancient and authentic sauces, Pantescan pesto is a tribute to the simplicity and intensity of local flavours. Made raw with fresh tomatoes, garlic, basil, extra virgin olive oil and capers, it can be enhanced with a hint of chili or a touch of mint. Perfect for tossing with pasta or spread on warm bread, it captures the scent of the island’s gardens and sun, offering a bold and honest taste of Pantelleria.
Curious to taste my island’s cuisine? Follow the dry-stone paths uphill, step into dammuso-style trattorias, and take a seat among the scent of rosemary and the sound of genuine laughter.
Or enjoy a sunset dinner, where traditional dishes meet music, wind, and raised glasses. Here, flavour is never just flavour—it’s a sense of belonging.
Want to end your meal on a sweet note? Discover more here: 5 traditional desserts of Pantelleria: local delicacies to savor and festive traditions.