The Bonomo Emanuela farm has an extension of about 5 hectares; born from the takeover of the paternal company, it is located on the island of Pantelleria in the province of Trapani. The island of volcanic origin is located in the center of the Mediterranean between Sicily and Africa. The soils derive entirely from volcanic rocks and are sandy in component, well drained and often with rocky outcrops and with a consistent presence of skeleton. The soils are poor in organic matter due to the high summer temperatures, poor in nitrogen, phosphorus and calcium, but very rich in potassium. The characteristic of the agricultural land of Pantelleria is the strong presence of dry stone walls that have the function of protection from the wind, earth protection in sloping positions and border delimitation. There are no wells as there is no presence of aquifer and therefore the cultivation system is dry, without any irrigation. The vineyard is cultivated with the Pantelleria sapling system, with a planting layout of two by two meters. The cultivar is Zibibbo (Moscato d'Alessandria) and the age of the plant is on average around thirty years. This is one of the main productions of the company: the extension is about ha. 3.00 From these vineyards we obtain the precious bunches which, partly dried with a natural process in the sun, and partly transformed to obtain the necessary must, allow us to produce the precious D.O.P Passito di Pantelleria. Our Passito D.O.P. 'DON PETRO' is produced and bottled in Pantelleria. Also with the Zibibbo grape we produce the D.O.P Pantelleria Bianco 'DONNA ELISA', dry wine from Zibibbo; 'DONNA ELISA' is also produced and bottled in Pantelleria. With the must of Zibibbo grapes we produce the Nectar of Zibibbo Grape (concentrated grape must); it has the consistency of honey and is used in the same way as an excellent sweetener in combination with aged and spicy cheeses. Another valuable product of our company are the capers that we grow in our Monte Gibele caper grove, a natural amphitheater all terraced with capers, orchards, and olive trees. A place that we invite you to visit for its particularity. The caper, a typical cultivation of the island, is cultivated in a small low globe and the resulting shoots have a creeping pattern on the ground. After harvesting and the various salting processes, the capers are selected in small and medium and preserved in salt. Capers have extensive uses in cooking; These are also the main ingredient in some of our pâtés. The Emanuela Bonomo farm uses only products from its own crops. In our laboratory, the raw materials are processed without the addition of pectins, preservatives or chemicals; simply fruit and sugar in a minimal amount only what is essential to preserve the product; some jams are sweetened with our Zibibbo grape nectar (concentrated Zibibbo grape must). In our pâtés, sauces, preserves we add only our extra virgin olive oil. The olive grove is cultivated in a low polyconic vase, typical of Pantelleria, with a variable planting layout of ten by ten meters on average. The cultivar is Biancolilla (the only productive cultivar on the island). The age of the plants, on average, is about fifty years but on the farm we also have centuries-old olive trees. The harvest is done manually, in fact the steep terrain and the type of pruning do not allow any type of mechanization. In this way, the olives are carefully chosen and the harvest takes place when the olives are predominantly green. This gives added value to our oil which is cold pressed in the only mill on the island. The orchard consists of a citrus grove (oranges, limon and mandarin) and various fruit species such as peach, apricot and plum. The cultivars are the traditional ones of the island. The planting layout, in any case, is about seven by seven meters. The age of the existing citrus grove is about twenty years. This production is not only used as fresh fruit, but is also suitably transformed into jams and marmalades of various types. Oregano is grown with a low hedge. The planting layout, initially two meters by one, tends over time, along the row, to create a single strip of oregano, maintaining about one meter of soil worked along the rows. The cultivar is a local ecotype. The age of implantation is about three years. After harvesting and the appropriate drying and sieving processes, the oregano is packaged in bags. The scent of Pantelleria oregano is an intense scent that makes it unmistakable to other common origans.