What’s it like to live in Pantelleria all winter? It’s a common question from many summer guests, enchanted by the colors of the sunsets, …Continue reading
For its incredible soil and climate characteristics, Pantelleria has developed its own particular agricultural style over the last few centuries.
Among the main crops of the island, the grapevine stands out, masterfully trained as an “alberello” sapling — so much so that in 2014, it was recognized by UNESCO as one of the intangible assets of humanity “Beni immateriali dell’umanità” for its historical and cultural values.
The landscape of our island is in fact strongly modeled by the way vineyards are cultivated in layered terraces overlooking the sea. To protect the vines from the wind, winemakers cultivate their vines very low to the ground, sheltered in soil basins that can eventually retain moisture for the plant.
The main grape varietal cultivated on the island is the Zibibbo also known as Moscato d’Alessandria, an aromatic variety of Arab origin from which the passito di Pantelleria is created and excellent white wines are also produced.
Zibibbo can be eaten as a freshly picked fruit, dried into raisins or made into wine.
From August 17-22, the DOC Pantelleria consortium celebrates this incredible combination of humans and nature by opening the cantinas and winecellars of the island for visits and tastings.
We are waiting for you (with a glass of wine!) in our Dammusi.
Starting in mid-May in Pantelleria, we begin to collect our capers for the year. It’s an art of the hands that brings you close to the plant. A very tough job that testifies to the agricultural vocation of the island and the value of these precious little gems.
For us, harvesting and collecting capers is a kind of therapy for the soul. Maybe it is a way to wrap up a long day, pausing for a moment in the silence of the sun’s setting light. A moment to also collect your thoughts along with the fruit of this wild plant.
The caper grows imperviously, among the rocks, on the cliffs, in the most unexpected cracks and corners. The plant itself is elegant and generous. Its bud (the caper) is harvested before it blooms into a flower while the caperberry fruit grows from within the white flower blossom and is collected a few weeks later.
This is a summer ritual for us that then proceeds into the salting process and finally the enjoyment in our dishes. This concentrate of sun, sea, wind and salt preserves the taste of Pantelleria all throughout the year.
In a recent article of “la Republica” newspaper, they note that “The island of Pantelleria is among the top 15 Italian places to go on holiday according to Italy’s Legambiente and Touring Club.”
The Five Sails medal is given to beaches and districts of Italy that have distinguished themselves for their attention to the environment and cultural and food and wine excellence.
What are you waiting for? Come and visit us in our Dammusi!