Tonno Grigliato
Favignana
Grilled tuna, a popular dish in the Aegadian Islands, especially in Favignana, is cooked with onions or in a sweet and sour sauce. The best time to enjoy it is in May and June, when the tuna routes pa...
An edible heritage. The discovery of the countless local products of the west of Sicily is worth the trip alone.
A priceless heritage that has made the gastronomic culture of the west of Sicily appreciated the world over, both for its richness and uniqueness, and for the certified wholesomeness and provenance of its products, which boast numerous Slow Food Presidia. Indeed, terroir is a fundamental element of local dishes, prepared with this region’s unique products.
The gastronomic experience in the west of Sicily is a journey within a journey, through the many traditional specialities created by the fusion of multiple influences and cultures over thousands of years and through the variety of the local ingredients. Every dish in this region is a “slice” of history.
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Pizza Rianata
Trapani
This delicious pizza is an ambassador for local ingredients, which combine perfectly to enhance the traditional flavours of the local produce. Its name derives from the main ingredient in its recip...
Atlantic bluefin tuna
Favignana
The Atlantic bluefin tuna (Thunnus thynnus) is the most valuable of all tuna species. This large pelagic predator was once the king of the Mediterranean, and its fishing in this sea has ancient roo...
Pane cunzato
Castellammare del Golfo
In its simplicity, pane cunzato, or seasoned bread, has become an important part of the cuisine of the west of Sicily, especially in its most informal incarnation, as street food. Pane cunzato, whi...
Dolci di badia and Mustazzoli
Erice
These are traditional sweets, that were conceived and prepared in Erice’s convents of San Carlo and Santa Teresa, where the cloistered nuns would make these delicious recipes. Dolci di badia are ma...
Polpette di Tonno
Favignana
A dish of humble origins, but for the most discerning of palates. Traditionally, tuna fishermen received, in addition to their salary, scraps of tuna, which were mixed with breadcrumbs in the island’s...
Cubbaita
Trapani
A sweet listed in the register of traditional Sicilian agri-food products , the cubbaita, a sweet of Arab origin, owes its deliciousness to almonds and honey. An irresistible almond cake, sometimes...
Cassatelle in brodo
Erice
These “cassatedde” – traditional ravioli from the west of Sicily, notably the Agro Ericino area – have a strong flavour. Made with local products, such as the sheep’s milk ricotta used to stuff them a...
Zabbina
Salemi
This name, of Arabic origin, means sheep’s milk ricotta and whey. A ricotta so fresh that it has not yet firmed up, as it has just come to the surface of the whey. Savouring this soft and sweet-smelli...
“Pizzutello” tomato
Paceco
The “Pizzutello” tomato thrives in the salinity of the red, clayey soil in which it is planted, in the Ericine valleys that stretch down to the sea towards Trapani and Paceco. An agricultural product ...
Pesto alla trapanese
An ode to cultural fusion
Pesto alla trapanese could be described as a gastronomic ambassador for the west of Sicily in its simplicity, which evokes authentic flavours and aromas of times gone by. An example of culinary fus...
Sfince di San Giuseppe
Trapani
Traditionally made for the feast of San Giuseppe (Saint Joseph’s Day), 19 March, sfince are said to have ancient origins, as suggested by the etymology of their name, of Latin origin: “spongia”, a sof...
Tonno Grigliato
Favignana
Pizza Rianata
Trapani
Atlantic bluefin tuna
Favignana
Pane cunzato
Castellammare del Golfo
Polpette di Tonno
Favignana
Cubbaita
Trapani
Zabbina
Salemi
“Pizzutello” tomato
Paceco
Pesto alla trapanese
An ode to cultural fusion
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