In the middle of the Mediterranean sea, the Island of Pantelleria has been conquered several times, occupied and then left by different peoples. Visiting its coasts and lands, you can find out the marks left by those who lived there. The most ancient visitors go back to 5000 years ago.During the Neolitic Age the colonizers left some archeological finds called "Sesi", which are funeral monuments and a fortress called the "Muro Alto", located nearby Mursia village.

Pantelleria should be the mythical Ogigia island of the Odissey where Ulisse landed (nowadays the harbour of Scauri) and felt prisoner of the Nimph Calypso love.


    The "dammusi" are the typical Pantelleria rural building; their origin goes back to the Arab people domination. Simple and functional, with an excellent fitness for habitation, the dammusi survived during the centuries and, even today, are the best buildings of the island.

    Built in volcanic stone, the dammusi can be considered jewels of architecture.

    Thanks to the technique of construction and to the thickness of the walls, from 8 centimetres to 2 metres, the dammusi enjoy an excellent thermal and soundproofing insulation.

    The roof is characterized by the colour white and by the domes. The domes guarantee the ambience cool and also have the function to collect the rainwater and flowing it, by a piping, inside appropriate cisterns.


    The pretty Pantelleria gardens are surrounded by circular stone walls next to the country houses. They look like small fortresses with massive walls over 3 metres high; they are opened on the top and, by a little door, it is possible to enter.

    Inside its walls it is possible to discover a really secret garden. Normally there is a lemon, orange or citron tree with every kind of flowers and plants around it with beautiful and unforgettable colours.

    Pantelleria gardens also have a practical function: their walls are useful to protect plants and flowers from the strong winds blowing in the island. This can guarantee fruits and flowers all over the year.


    The proof of the island's volcanic origins are the geysers from underground that can be admired in many part of the Island.

    Visitors can still experience the healthy properties of these natural phenomenon by visiting the Bagni Asciutti or Stufe, caves that create real natural saunas, or the Lake of Venere, an ancient crater whose circumference is about 1,800 metres, with sandy shores and therapeutic mud.

    Don't forget to visit the natural swimming pools of Scauri and Nicà where the water temperature varies from 30 to 50 degrees.


    The fertile volcanic soil, the mild climate and the sea wind give the Pantelleria agricultural products intense and inimitable flavors. Just think of the Capers of Pantelleria, the only recognized capers of superior quality and protected by the IGP brand.

    The other local products, such as red lentils, beans, chickpeas, courgettes, oregano, tomatoes, zibibbo grapes, olives and of course extra-virgin olive oil are just as valuable .

    The pristine sea of the island provides fish, crustaceans and molluscs of excellent quality, while they certainly deserve a mention, and a taste, sausages such as the "merghez", spicy beef sausage, and the "sanguinaccio", and cheeses such as the "tumma" and the "tumazzu".


    A crossroads of peoples and cultures, Pantelleria also reveals its multiethnic vocation in gastronomy. Here then are dishes of clear Arab origin, such as "couscous with fish", "sciakisciuka", a hot "caponata of verune", and 'cucurummà' made with local zucchini.

    Absolutely to try is the Pantelleria salad, a triumph of vegetables from the garden with the addition of capers, to be enjoyed with "u viscottu", a horseshoe shaped bread. The handmade pasta as "maccaruruni" and "i lasagni" is seasoned with fresh tomatoes or with the tasty pesto pantesco. Without forgetting the typical bitter ravioli, stuffed with ricotta and mint.

    At the fish cooked on the grill or served in tasty soups, the wild rabbit of the island is prepared with potatoes and olives. "Baci", "mustazzola", "sfinci", sweet ravioli and cassateddri are just some of the many sweets, most of Middle Eastern origin, with which you can finish off your gastronomic adventures in Pantelleria.


    That of Pantelleria is one of the last examples of heroic viticulture in the Mediterranean. In the countless terraces that man has painstakingly carved out over the centuries on the steep sides of the island, the low-sapling cultivated vineyards can be processed, cured and harvested exclusively by hand .

    The main grape is the "Moscato from Alessandria" also known ase "Zibibbo". From it, according to a strict production specification, we obtain the strong Moscato, the sparkling Moscato, the golden Moscato, the "Passito liquoroso", the sweet Zibibbo and the Pantelleria Bianco, also in a sparkling version.