Oltre l’isula ranni

Beyond l’isula ranni (“the large island” in Sicilian dialect) – a cradle of art, famous people, unique landscapes, cultures and cultivations that date back to the dawn of time – there is a place whose concentration of Mediterranean atmosphere, scents and products of the earth still takes place in a natural and sustainable way; processing and production are marked by seasons. This place, still ancestral and intact, finds in its two partners, owners and founders of Tenuta Rekhale all the elements and the stimuli to continue, renewing itself, to challenge the frenzy of the fast and modern world but which still wants unique and sincere flavours. Yes, because despite everything, cuisine is and will remain one of the daily appointments which millions of people still want, through taste, to carve out moments that cannot be renounced and, why not, still authentic. The two founding members and owners of the Rekhale Estate, in love with this island, “two steps away” from Tunisia and “three” from Sicily, decided to lay the foundations to stay and create a small farm energetic passion and respect for century long traditions. The sea, the countryside and the people of Pantelleria are typical characteristics that, with ease, kidnap those who want to stay there.

The company began to take shape in the mind of the two partners already in 2000 and it was founded later. During this period, business partners Enrica and Erminio, after long research and hard work, began the production for the transformation of Zibibbo grapes, capers and oregano which are the most typical and well-known products of the territory. They also added vegetables – such as the round zucchini of Pantelleria – and aromatic herbs such as fennel, rosemary, mint and many others. These products have unique flavours and organoleptic characteristics because they are grown on volcanic soil. In addition, on the estate there are numerous olive trees of biancolilla which produce an extremely refined olive oil with no acidity, suitable for delicate dishes. Recently, also olive trees of Nocellara del Belice have been planted. The extra virgin oil obtained from Nocellara is highly digestible and helps liver and gastric functions. This oil, unlike others, can be heated at a high temperature. Contrary to what is mistakenly believed, it is absolutely the most suitable for frying, keeping its properties intact without deteriorating, resisting up to temperatures of 180 °. In the near future, the company will bring back on the market local products of the land that are now almost lost and forgotten not because of their low value, but because the abandonment of the countryside after the war did not allow a suitable development of these products. However, the Rekhale Estate will soon bring to your tables these products as well. The primary products are, as already mentioned, grapes, capers and oregano. After being processed, they become white wine of Zibibbo, Passito of Pantelleria, raisins, pâtè and pesto of capers, excellent sauces or bases for other dishes whose imagination is left to those who cook them. The intensely perfumed oregano has notes of marjoram and mint thanks to the climate, the exposure to the sun and the composition of the soil in addition to the skillful art of drying.

This wide and not detailed overview wants to be a moment to convey to the reader – hoping to succeed – the passion and tenacity that Enrica and Erminio put in their daily work, in order to guarantee excellence and genuineness. The main objective of Tenuta Rekhale is to produce, in harmony with nature and time, and to blend in the experience handed down with innovation, rediscovering precious flavours now lost.