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...
Rolling hills and plains, dense vegetation and varied fauna, ponds and picnic areas.
You can find this and more in the woods of the west of Sicily. If you want to have a picnic, take a break or enjoy breathtaking views, immerse yourself in the area’s largest “green lungs”: the woods of Scorace, Monte Baronia or Angimbè.
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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...
Frascatole
Isole Egadi
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 ...
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...
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...
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...
Busiate
Buseto Palizzolo
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. There a...
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...
Cous Cous
San Vito Lo Capo
Couscous is a semolina-based dish of Berber origin and a traditional part of North African cuisine. In Sicily, this dish perfectly embodies the Arab cultural legacy and is a symbol of integration betw...
“Tonnara” products
Favignana
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 varietie...
Castelvetrano black bread
An ancient flavour
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. Th...
Capperi
Pantelleria
They have their roots in the volcanic soil and unique climate characteristics of the island of Pantelleria. These characteristics give the capers an unmistakable flavour and have earned them the PGI d...
Tonno Grigliato
Favignana
Polpette di Tonno
Favignana
Frascatole
Isole Egadi
Pizza Rianata
Trapani
Pane cunzato
Castellammare del Golfo
Busiate
Buseto Palizzolo
Pesto alla trapanese
An ode to cultural fusion
Cous Cous
San Vito Lo Capo
Castelvetrano black bread
An ancient flavour
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