Among the most important products of this land, which have by now become a symbol and synonym of the island itself, are the passito wine and capers, both products of the volcanic earth with unique organoleptic characteristics that undoubtedly make them exceptional products.
the typical fertility of the volcanic earth has favored the cultivation of the vine since ancient times. the "zibibbo" grape is the predominant vine on the island which is cultivated keeping the plants very low to protect them from the winds. its very sweet grape is used for the production of an excellent dry white wine and a dessert or meditation wine with the scent and taste of sun-dried grapes, the Passito di Pantelleria. the charm of the production of this wine has attracted many admirers and onlookers in the sector, one of all carole bouquet who, in the rural district of serraglia, has created a cellar where the "passito" is produced according to the ancient tradition of pantelleria.
the caper of pantelleria igp comes from the botanical species capparis spinosa. in particular the caper is its flower bud which is matured in salt.
its shape is almost spherical and its color is dark green, tending towards mustard. even if the strong smell is characteristic, it is however the flavour, aromatic and salty, which distinguishes this particular product. the presence in the lava soil on which the plants are grown of a protein substance (glucocaparine) in fact gives the PGI Pantelleria caper a more intense and decidedly more decisive flavor compared to other types of capers. it also has diuretic and digestive properties. therefore, it is no coincidence that this particular species of caper grown on the island of Pantelleria (in its different varieties: capparis spinosa, inermis variety, nocellara cultivar) is the only one to boast the igp (protected geographical indication) brand. the recognition of superior quality that arrived in 1993 from the Ministry of Food Resources and in 1996 from the European Union.
