Sicily’s Islands-Pantelleria

Pantelleria, is the largest island surrounding Sicily. It is closer to Tunisa than it is to Sicily. It has been occupied by whatever power controlled the central Mediterranean. In the seventh century it is believed to be called Hiranin, “island of the birds”, after the birds that stop here on their migratory routes; for the Greeks it was called  Kossrya, or small. It has been used as a place of exile for political prisoners. Mafia activities have threatened to spoil the island which has become a place for them to have their summer villas.

The island is filled with wild scenery and interesting hot springs. The sweet raisin grape called  zibibbo is cultivated here despite the lack of spring water. The white desert wine, moscato di Pantelleria, is the wine produced from this grape.

Celebrities, Mondonna, Sting, often have used the island as a getaway from their hectic concert tours. Parts of Il Postino, The Postman, was filmed here. Please visit filmstocomsider.wordpress.com for an excellent review of this film.

There are no beaches in Pantelleria. Its coastline consists of jagged black rock, but swimming is still good in some open spots. Inland, it is largely mountainous and makes for easy rambling away from the coast.

The love interests, in Seeds of the Lemon Grove, spend a weekend on the island.

The main town is Pantelleria Town and is hardly your ideal tourist port. Most of the town was bombed away during World War II. It was one of the main German bases in the Mediterranean and was destroyed by the constant Allied raids.

Castello Barabacane on the far side of the harbor, is a legacy of the Spanish. It may be unattractive and devoid of interesting sights, but it is not as unsophisticated as some of the other islands off the coast of Sicily.

The island offers the most mouth-watering cuisines and boasts of producing the best capers in the Mediterranean.

If you want to get away and hide, Pantelleria is the place.

My grandmother’s Sicilian fish stew is listed below.                   

1 sliced tomato.

1 cup olive oil.

1 chopped onion.

1 clove of chopped garlic.

1 tablespoon of tomato paste.

1 bay leaf.

3 cups of chicken stock.

1 clove of chopped garlic.

1 cup of chopped fennel.

1/2 lbs of chopped Italian hot sausage.

1 can white beans.

1/2 lbs of scallops and 6 clams.

1/2 lbs of shrimp.

1 tablespoon of chopped fresh basil.

1/2 tablespoon of fresh thyme.

salt and pepper

1/2 cup capers.

Start by placing the olive oil in a large sauce pan.

Add the fennel, the onions, and the garlic.

When the onions are a light brown add the sausage and the capers.

Mix, and add the tomato paste and chicken stock.

Add scallops and clams.

Let simmer for about 10 minutes.

Add the shrimp,  salt, pepper and the sliced tomato.                                         

Throw away clams that do not open.

Plate the stew when the shrimp have turned pink.

A loaf of crispy Italian bread and a bottle of Pinot Grigio.