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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Saltworks of Trapani e Paceco

Humans and nature: happy coexistence.

In this natural reserve, where you can admire almost 300 species of birds, man has managed to fit in with respect and harmony. This important reserve is managed by the WWF Italian Association and covers about a thousand hectares, from the southern outskir...

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Zabbina

Salemi

Vastedda del Belice PDO

Salemi

“Gambero rosso” (giant red shrimp)

Mazara del Vallo

Atlantic bluefin tuna

Favignana

Valli Trapanesi Olive Oil PDO

Trapani

Nocellara del Belice olive

At the origins of the Mediterranean triad

Trapani Sea Salt PGI

Trapani

“Pizzutello” tomato

Paceco

“Cartucciaru” yellow melon

Paceco

Nubia red garlic

Paceco

Erice DOC

Erice

Moscati di Pantelleria

Pantelleria

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...

Vastedda del Belice PDO

Salemi

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 ...

“Gambero rosso” (giant red shrimp)

Mazara del Vallo

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 ...

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...

Valli Trapanesi Olive Oil PDO

Trapani

The landscape of the west of Sicily is characterised by the foliage of the olive trees that dot the countryside; an ancient, typically Mediterranean tree that spread to this part of the island under t...

Nocellara del Belice olive

At the origins of the Mediterranean triad

The Nocellara or Castelvetrano olive, has a green colour and intense taste, a fleshy, dense shape and texture and a delicious flavour. It has two PDO designations and is used as an aperitif olive and ...

Trapani Sea Salt PGI

Trapani

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 end...

“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 ...

“Cartucciaru” yellow melon

Paceco

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 presi...

Nubia red garlic

Paceco

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...

Erice DOC

Erice

Erice DOC was born in an area with a very ancient winemaking vocation, the functional elements of the bagli, from the millstone - where the grapes were pressed - to the press to the cellar, are archit...

Moscati di Pantelleria

Pantelleria

Perfect for rounding off a dinner with friends or to accompany a dessert, Moscati di Pantelleria wines encapsulate the wild essence of the sun-drenched and fascinating island of Pantelleria. Moscat...