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Past trips

September 9-15, 2012

The Secrets of Pantelleria, Italy: an International Symposium

Pantelleria is a secret, even for some Italians. Part of the Region of Sicily, Pantelleria is an island in the Mediterranean Sea, 65 miles from the coast of Sicily, and 36 miles from North Africa. Pantelleria, like Sicily, is a crossroads of civilizations and its cuisine reflects its history and the products that grow on the island. One of its best known products is capers, most often deliciously preserved through salting, along with olive oil and wines, including the Passito di Pantelleria, a DOC sweet wine. The symposium explored the island, its products, its architecture, and enjoyed the true Mediterranean lifestyle.

Trip Highlights:

Expert Host: Fausto Luchetti

Introductory session around the history, archaeology, architecture, food and wine of Pantelleria
Visit to the Donnafugata Winery including a vineyard tour, wine tasting and dinner
A day of capers – from the caper ﬁeld to production, laboratory, and then lunch, with plenty of capers
Symposium session about the Mediterranean Diet – historical and practical
Cooking demonstration and lunch featuring Pesto Trapanese and a wine tasting
Cooking demonstration of one of Pantelleria’s signature dishes, Seafood Couscous
Visit the natural wonders of the island beginning with a visit to the natural mountain saunas and afternoon swim and cleansing mud bath in the Lago di Venere
Olive oil tasting by former Executive Director of the International Olive Oil Council, Fausto Luchetti
Tastings of traditional Pantescan products
Local meals at wineries, restaurants, and local homes