Pantescan cooking is North African as much as Sicilian. The classic dishes are couscous con pesce, insalata pantesca (potato, tomato, capers, red onion, oregano), pasta with caper pesto, and rabbit cooked in white wine. Capers — cucunci on the bush, capperi the buds — and the small black-skinned salty zibibbo grapes are island specialities, as is the rich amber dessert wine made from them.