Paceco - West of Sicily
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Paceco

Windmills, salt flats, pink flamingos. It sounds like a movie, but it's all true

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The dazzling white of the expanses of salt, the delicacy of the pink flamingos, the yellow of the “cartucciaru” melons, the intense red of the “pizzutello” tomato, the deep blue of the sea that looks to the Egadi: Paceco is a kaleidoscope in which enchanted landscapes are featured.

Founded in 1600 and created, it is believed, by the Spanish architect Sabellos with an orthogonal plan, with perfectly parallel and perpendicular streets, today Paceco is one of the most important Sicilian towns from an agricultural and food point of view. Founded in 1600 and created, it is said, by the Spanish architect Sabellos with an orthogonal plan, with perfectly parallel and perpendicular streets, today Paceco is one of the most important Sicilian municipalities from an agricultural and food point of view. In fact, thanks to the cartucciaru melons, the pizzutello tomatoes and sea salt, Paceco is the municipality with the most slow food garrisons in the world.

Sea salt is considered “the white gold” and, over the centuries, it has also partly determined the geography of the territory, thanks to the presence of numerous salterns.

Very fascinating to visit are the windmills. And neither Holland nor Cervantes have anything to do with them. The mills (many still working today) are linked to the production of salt, so much so that one of them, the Mulino della Salina Maria Stella, is now an information and tourist reception center on the European Salt Road (Via del Sale). A marvel that warms the heart is the Riserva Naturale Orientata delle Saline di Trapani e Paceco, an enchanted place with an exceptional biodiversity of fauna and flora hosting many properties used as salt production centers.

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Not to be missed

    • #1
    • The windmills and the Torre di Nubia
    • #2
    • Pink flamingos in the landscape of the salt pans
    • #3
    • Unmissable tastings of its Slow Food produce

Sunset in Paceco

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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...
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