THE NATURAL BEAUTY:

The ‘Montagna Grande’: natural park and green heart of the island, home of near 600 endemic botanic species, including the Limonium Cosyrese, the Helichrysm Errarae and the Mattiola Incana. This park is also the only nesting place in Europe of  the so graceful and highly colored Cinciarella Algerina and Beccamoschino. At sunset, from the ‘Montagna Grande’, the sight of the Sicilian Channel, with an occasional view of the African coast, is spectacular. The farming villages: groups of ‘dammusi’ with their ‘giardini’, enclosures for citrus fruit trees, sheltered from the wind by their particular lava-stone walls. There are 11 villages located all over the island; they still use their original Arab names, Khamma, Rekhale, Bukkuram, Bugeber... The ‘Specchio di Venere’: this tiny lake, of volcanic origin and of outstanding colours, is fed by thermal springs. Not only does it offer plenty of possibilities for water sports and fango therapy, in spring and autumn it becomes a natural  observatory for many species of migratory birds. The ‘Khagiar’: an exuberant vegetation of mediterranean bush, made up of myrtle, arbutus, lentil and heather, grows low to the ground, shaped into fantastic forms by the wind, on an ancient lava flow, 3 kilometers long. A great number of wild rabbits live here, as well as the so-called Greek turtle.
‘Dietro Isola’: the southern part of the island, where there is a pine wood (Aleppo, Maritime), challenging the sea from  the cliffs. An explosion of scents persists in this continuation of the forest of the ‘Montagna Grande’. ‘Salto la Vecchia’:these cliffs of the unforgettable name rise 300 meters above the sea, offering a spectacular panorama. Several species of birds nest in them. The ‘Piana di Ghirlanda’: this fertile plain, sheltered from the winds by the surrounding ancient volcanoes, is considered the garden of the island. After some searching, bizantine tombs can be found carved in the rocks of a peaceful, small wood. The lava-stone walls: the typical agricultural architecture is rendered by the vast network of stone fences, which create cultivable terraces on the sides of volcanoes all over the island. The ‘cantine’: the many cellars where the famous ‘Moscato’ and ‘Passito’ are produced. The caper Co-op: where the so tasty capers are processed and sold. The ‘Bagno Asciutto’: literally the dry bath, but one is far from dry after a few minutes in this natural sauna, a beautiful cave, seemingly lost in a tumble of rocks near a mountain path. The bathing spots along the coast: Karuscia, Campobello, Khattibuali, Cala Cinque Denti , Cala Gadir with its thermal springs, Cala  Tramontana, the Faraglione, Cala Levante, the incredible Arco dell’Elefante, Pantelleria’s natural monument (legend would have it that when the island lacks water the elephant pumps it in from the sea....). The tour continues with the Cala Rotonda, the Balata dei Turchi and its obsidian cave, Nicà, where the thermal springs are at almost 100°C, the ancient Roman port of Scauri, the thermal baths of Sateria, Suvaki, Punta Fram with its fantastically sculpted lava forms, Mursia and the Cala Bue Marino. And absolutely not to be missed: a boat trip around the island , not only for a different view of it, but also to visit the numerous marine caves, some as vast as cathedrals, where the colours of the sea play from deep blue to emerald green. The smaller boats weave in and out of these caves; one can also lower the anchor and dive in for a closer view of the beautiful underwater life.

THE SEA:

 In contrast to many waters of the Mediterranean which are badly polluted, the sea surrounding the island of Pantelleria is still clean, intact, and full of marine flora and fauna – some of which has all but disappeared in many other areas of the Mediterranean, making Pantelleria a unique experience for people wishing to explore its uncontaminated depths.
There are whole fields of "Posidonia", the coral seabed is rich in all species of the very rare "Gorgonia". Other singular flora are the "Cistoferia", a tenacious algae of the coastline found in the sea around Pantelleria and unique to European waters, together with the algae "Laminarie" which can be found in abundance.Sightings and encounters with dolphins are common in the sea surrounding the island, creating an exhilarating and emotional experience for the observer.
Once common, but now rare to these Groups of "Globicefali" and other rare marine life are habitually sighted in these beautiful crystal clear waters, the "foca monaca" or monk seal was sighted for the first time after many years of absence in 1998.
 
 THE DAMMUSO:

 THE TYPICAL CONSTRUCTIONS ON THE ISLAND OF PANTELLERIA
The island of Pantelleria has been inhabited since pre-historic times. Ruins show that the first inhabitants possessed architectonic and constructive methods very diverse from other peoples' of the ancient world. It is precisely the unique nature and position of the island that has influenced the inhabitants for generations. The remaining traces of these ancient peoples are exceptional; above all, a pre-historic fortified village, located at Mursia, constructed on the edge of the sea and encircled by a grandiose wall. A work which shows exceptional building skills, that these peoples have passed down, together with the building of huts, whose remains have been visible since the extensive archeological digs conducted by Professor Tozzi of the University of Pisa and the Archeoclub of Pantelleria in the 60's and 70's. It is worth visiting the island just to admire this unique patrimony. One has to remember that these pre-historic buildings evolved at the time of the first Punic and Roman colonizations, which characterize the island's two different construction methods, one by using the local volcanic stone, the second by building a characteristic vaulted roof. In this way a very solid living space is built, making it durable, fire resistant and well adapted to the island's climate.
The environment was greatly revolutionized by the building of cisterns during the Punic-Roman period. Many farms were built and in a greater part of Pantelleria an agricultural development arose. It must be stressed that apart from periodic cleaning there has been no other intervention needed, and these cisterns are perfectly functional today after 2500 years of constant use. At this point, a question arises: what kind of modern building material will last for centuries to come? Notwithstanding the different peoples who inhabited the island, these methods of construction have been so functional that they have been used for many centuries
THE DAMMUSO
The dammuso, the architectural symbol of Pantelleria was created in the 10th century A.D. and it evolved and developed up until the 17th century. Because of the strategic position of the island (in the Mediterranean) there were constant invasions by pirates and other marauding peoples. When these incursions ceased, the people who had originally lived together (in the area of the castle today), felt safe enough to move out and build homes on other areas of the island. So new villages were built in the most fertile areas thus increasing the number of dammusi. By looking at the construction of the dammusi today, one can think they were designed by engineers, architects and ecologists.
The exceptionally wide walls are necessary to support the domes which are finished with a mixture of red tufo and plaster which is treated by beating these two components together for many days, thus forming a hard and waterproof surface. The particular shape of the rounded roofs has been conceived above all for the collection and canalization of rain water into the cisterns which are situated in close proximity to the dammuso. The thick walls of these houses isolate them, keeping the rooms cool in the summer and warm in the winter. As the dammusi are built out of the natural stone found on the island, they blend in very well in the surrounding landscape. The elements which complete the basic unit of the dammuso are: 'il forno' - a wood burning oven - , the stable, the courtyard, the 'stenditoio', the 'passiaturi' and the garden. The interior of the dammuso is made up of 3 spaces. The main room, a small bedroom and an alcove (which is commonly used as the main bedroom). The alcove adjoins the main room via a big arch, usually closed by an embroidered or lace curtain, clearly of middle-eastern influence. The oven is located in a space adjacent to the dammuso, which includes a series of stoves for cooking with wood. Each dammuso has a few stone-built stables , of different sizes depending on the number of animals to be kept in them, such as mules, donkeys, goats, cows and pigs. The courtyard, called aira in the local dialect, is round and has a diameter of about 5 meters, and was used to thresh the grain, oats and barley. It was built so that the blindfolded donkey or mule could walk in a circle and trash grain. The stenditoio, called stennituri in the local dialect, is used to dry grapes, figs and tomatoes. It is slightly sloped and is built on the south face of the dammuso thus exposing it to the most sunlight. U Jardino is a stone garden built like a temple, designed for citrus plants, such as lemons, limes, mandarins and oranges. It has high walls to protect the trees from the strong winds and to keep the temperature warm in the winter.

THE PASSITO WINE:

The passito wine was invented by the Punicians. It was Magone, the famous general from Carthage, who diffused the recipe for the passum, which is still in use on the island. The first ripe bunches of grapes are picked, the musty ones carefully discarded. The bunches are then placed on a ‘cannizza’ and exposed to the sun, covering them at night and from the dew. Once the bunches become dry (raisin), the grape is placed in a jar and covered in must. After six days they are pressed, and the liquid is gathered. After this, the pressed liquid is mixed with some juice which had been kept in the sun for 3 days. All this is placed in clay containers, closed tightly and opened after it fermented, 20 or 30 days later.
The flower bud of the caper plant has been used as food for a long time, it was already mentioned in the Bible, in greek and latin classical literature and there were also references of its use as a medicine or a cosmetic. But its main use has always been as food. The buds are picked from plants which either grew spontaneosuly or have been cultivated. The caper is used as a condiment (garniture).

 THE CAPERS:

The capers of Pantelleria are of the highest quality. The gastronomic tradition identifies the capers of Pantelleria as the best. The capers are characterized by some vitamins (tiamina, etc) and the glucocapparina which gives it the aroma. The techniques of how the caper is handled after being picked contributes to the high quality of the product. Once the caper is picked, it carefully cleaned from leaves, earth, peduncles, and carefully divided according to the different sizes. The capers are kept under salt to preserve the strong aroma. After this, there are two phases. The first is set in the farm: the peasant, after finishing the picking, places the capers in special brick containers and covers them with sea salt. The salt dissolves because of the waters in the capers and so it forms a kind of pickle, in which it is immerged for 7 – 8 days. The capers are then drained from the pickled water and salted again. The process is repeated several times. The second phase is set in a co-operative, where the capers are divided according to the calibers (sizes) thanks to special machines and then preserved under sea-salt in the percentage of 15%.

 THE FOOD:

THE FAMOUS VISITORS: