Caterina Culoma, one of the authors of a book on the gastronomic tradition of the island of Pantelleria, illustrates in detail the main combinations in which zibibbo grape can be used.
The recipes have been handed down from her grandmother to her mother and Caterina is already teaching them to her children.
From her gastronomic stories, we also discover that zibibbo grape is used whole, without throwing anything away, resulting in a zero-waste cuisine.
Interiew by: Mariangela Bianco e Marco Bottigliero
Video by: Vincenzo Pascolo, Napoli Film Industry
Video Editing by: Paolo Barone, Napoli Film Industry
Document by: Mariangela Bianco
Subtitle ita by: Marco Bottigliero
Subtitle eng by: Francesca Magnani
Translation by: Francesca Magnani
Realized: 26/10/2022
Production of ethnographic video interviews for the populating of the Virtual Museum of the cultivation of “vite ad alberello” of Pantelleria, a UNESCO heritage site
