Levanzo

Small and wild

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Small and wild this island is the ideal place for a relaxing vacation: intimate and sparsely inhabited, Levanzo offers many habitats in which to immerse themselves, devoting himself to a trek of discovery, thanks to a territory not too inaccessible.

Only one inhabited centre colours it white near its port.

Historical buildings, but also prehistoric “cathedrals” in its caves together with the seabed rich in traces of great history. In Levanzo culture blends perfectly with nature and enriches it with importance and solemnity.

In its 10 km of extension stands out the elevation of Pizzo Monaco that, with its 278 m is the highest point of the island. From the sea, in fact, the island looks like a green hill, in which grows a rocky flora rich in endemic species and there are many trekking routes to take.

Here, moreover, there are many exceptional places to explore to find corners of paradise in which to swim: pebble beaches with turquoise waters and excursions on nature trails and to caves rich in history. Many coves that make the coasts of the island a paradise to discover for lovers of the sea, whose clear waters are an ideal habitat for tuna, in spring, they deposit their eggs on the seabed and move to Favignana.

And what about the charming little port of Levanzo! Famous for its backdrops, from the intense turquoise waters, whose clarity creates an optical effect such as to appear the small boats moored as suspended in the air.

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Cala Minnola

An underwater museum.

The splendid crystalline waters of Cala Minnola, as well as fish, are rich in important historical finds. The depths of the Egadi are themselves an underwater archaeological park. Between Cala Minnola and Punta Altarella, between 27 and 30 meters deep, th...

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Tonno Grigliato

Favignana

Polpette di Tonno

Favignana

Frascatole

Isole Egadi

Cassatelle in brodo

Erice

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

“Tonnara” products

Favignana

Castelvetrano black bread

An ancient flavour

Capperi

Pantelleria

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...

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...