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Sustainable gastronomy

Sustainable gastronomy Sustainable gastronomy
The raw materials of Western Sicily are among the most appreciated not only in Italy but also worldwide. It’s not hard to imagine what makes them so famous: their bold and genuine flavors, made possible by agriculture in balance with the environment.

If you are a lover of good food and enjoy getting lost in the discovery of new flavors, know that Western Sicily is the right destination for you. Here, you will have the opportunity to embark on a true journey through the history of the Mediterranean.

Territoriality is a fundamental element of every typical dish here, as the ingredients boast numerous certifications and slow-food presidia.

Sun, sea, land, and wind: thanks to the action of nature and the wisdom of farmers, exceptional raw materials are born here.

From province to province, from town to town, you will always find a specialty to taste: the incredible variety of typical products makes Western Sicily a true mecca of taste.

And if you are looking for an all-in-one solution for exclusive culinary experiences, including lunches, dinners, and tastings, try the “Itinerari del Gusto” (Taste Itineraries).

The project, developed by Flag Trapanese, not only allows you to discover the typical flavors of Western Sicily but also has an e-commerce platform where you can purchase local products.Visit www.itineraridelgustotrapani.it External linkto learn more about this delightful initiative.
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Nubia Red Garlic
Flavour and colour are wonderfully intertwined.

Nubia Red Garlic

A dominant ingredient in Sicilian cuisine, and indeed western cuisine in general, garlic is an almost alchemical ingredient in recipes with unmistakable flavours, where its strong smell and aroma help define theidentity of a dish.

Fig biscuits
(fig biscuits)

Fig biscuits

Fig biscuits (also known as “Buccellati” in other parts of Sicily) form part of the confectionery traditions of the west of Sicily, especially in the Agro Ericino and Valderice areas,

Busiate
A pasta that “embraces” many flavours

Busiate

This traditional fresh pasta from the cuisine of Trapani, in the shape of thin tubes wound around each other, is said to have inherited its name from the tool traditionally used to make it.

Capers
A volcano of flavour

Capers

They have their roots in the volcanic soil and unique climate characteristics of the island of Pantelleria.

Cassatelle
Ecstasy at first bite

Cassatelle

Shaped like an elongated ravioli, these much-loved local sweets are found in every bar and bakery from Castellammare to Marsala. Cassatelle are also one of the island of Favignana’s most quintessential sweets!

Cassatelle ravioli
Only for determined people

Cassatelle ravioli

These “cassatedde” – traditional ravioli from the west of Sicily, notably the Agro Ericino area – have a strong flavour.

Cous Cous
More than a dish, a manifesto

Cous Cous

Couscous is a semolina-based dish of Berber origin and a traditional part of North African cuisine.

Biscuits of Badia Mustazzoli
Centuries and centuries of goodness

Biscuits of Badia Mustazzoli

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.

Frascatole Soup
A traditional soup

Frascatole Soup

This vegetable soup (with artichokes, cauliflower or broad beans) originates from the salvaging of the semolina, prepared for couscous, that turned out badly. The French origins of this dish are said to lie in its name: “flasque”, meaning soft.

Giant red shrimp
Loved all over the world, only fished here

Giant red shrimp

The aristaeomorpha foliacea – the “gambero rosso” or giant red shrimp – a delicious crustacean that is appreciated by chefs all over the world, is strongly linked to the history of the town of Mazara del Vallo in the far west of Sicily, separated from Tunisia by just under two hundred kilometres. 

Heavenly sweetness
A shortcrust pastry sweet

Heavenly sweetness

A shortcrust pastry sweet, whose ancient tradition hark back to Erice’s convents of San Carlo and Santa Teresa, where the cloistered nuns would prepare their delicious recipes.

Cartucciaru yellow melon
A winter melon that tastes of summer.

Cartucciaru yellow melon

Cultivated in rotation in the distinctive soil of the Saline di Trapani and Paceco nature reserve, which is characterised by its firm, clayey texture, the Cartucciaru yellow melon is a Slow Food presidium, as it maintains one of the most authentic agricultural traditions in the Trapani area.

Muccunetti of Mazara Del Vallo
A forgivable sin of gluttony.

Muccunetti of Mazara Del Vallo

These sweets with pumpkin derive from the exquisite claustral tradition, a tradition that was created to support the convents – as pastries represented a source of income – and which has become a cornerstone of Sicilian confectionery art.

Nocellara del Belice olives
At the origins of the Mediterranean triad

Nocellara del Belice olives

The Nocellara or Castelvetrano olive, has a green colour and intense taste, a fleshy, dense shape and texture and a delicious flavour.

Cunzato Bread
Simple and sublime!

Cunzato Bread

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.

Christmas bread
Christmas bread

Christmas bread

Bread, with one form for nourishment and another for communication, sets the tone for celebration and for work.

Castelvetrano black bread
An ancient flavour

Castelvetrano black bread

The defining ingredient of this bread is tumminia (timilia), an ancient, dark-coloured wheat variety, which is mixed with white flour, making it a soft and flavoursome bread of exceptional quality.

Pizza Rianata
An ode to local products

Pizza Rianata

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 recipe: oregano.

Polpette Di Tonno (tuna meatballs)

Polpette Di Tonno (tuna meatballs)

A dish of humble origins, but for the most discerning of palates.

Pomodoro Pizzutello
The bright red that sweetens every dish

Pomodoro Pizzutello

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.

Prodotti Di Tonnara
Fruit of a ritual of the sea

Prodotti Di Tonnara

This category comprises the various products derived from tuna processing: tuna in olive oil, tuna offal, ventresca (tuna belly), tuna salami or “ficazza”, tuna heart, tuna bottarga and other varieties.

Trapani Sea Salt PGI
The white gold that embellishes the landscape.

Trapani Sea Salt PGI

Considered “white gold” since ancient times, salt is one of the oldest minerals formed on Earth and has always been valued by humans: for preserving and seasoning food, as a remedy against certain endocrine imbalances and for body care, as it is rich in magnesium and has a mineralising effect on the bones.

Tonno Rosso
On our tables for centuries.

Tonno Rosso

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 roots.

Vastedda del Belice g.U.
A truly unique flavour.

Vastedda del Belice g.U.

The only Italian PDO stretched curd cheese produced from sheep’s milk, Vastedda is made from the milk of the Belice sheep, an indigenous breed that is found in the area between Trapani, Agrigento and Palermo.

Zabbina
An ancient custom

Zabbina

This name, of Arabic origin, means sheep’s milk ricotta and whey.

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