The volcanic island of Pantelleria lies between Sicily and Tunisia and is also called the "Black Pearl of the Mediterranean" because of its beauty. There are no sandy beaches here, but steep cliffs and a whipping wind. Everything seems to duck from the winds: olive trees, vines and the houses. Almost all the houses are built of lava blocks. A legacy of the Arabs who settled the island in 700 AD for five centuries and also influenced the island's cuisine. The caper is the queen of Pantelleria's cuisine.

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Thanks to their aroma and fragrance, the capperi panteschi are considered a delicacy. They are cultivated all over the island and grow wild between crevices, on walls and by the wayside. The capers are harvested by hand, matured in salt and made into a variety of dishes. More and more Panteskers find the hard physical work too much and leave the island. But the caper farmer Luciano Modica is doing everything he can to prevent the loss of a culture that is unique to him. He is closely connected to the traditions of Pantelleria and wants to pass them on to his daughter Sofia.

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In his spare time, Luciano cooks the island's specialities such as cous cous pantesco with fried vegetables, fish and oriental spices, caper paste and a pesto with almonds. His wife Annamaria bakes the beautiful ricottafilled pastry flowers Baci Panteschi and the intricately decorated Mustazzoli biscuits with Sofia.

At our Neighbour's Table Pantelleria | Season 2019 Episode 233
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