Trapani

In the heart of the city of the two seas

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The most ancient nucleus of the city cuts the sea in two, like a scythe. This is the origin of its name, Drepanon, from Greek.
And the sea for Trapani has been the most important element, always a crossroads of people and trade. Beginning with salt, one of the main resources since ancient times.
Thanks to its past as a flourishing city of the Mediterranean, Trapani is, today, a city with many monuments, noble palaces, churches of great historical value, majestic convents located in a monumental peninsula to be discovered on foot, surrounded by the blue sea, where a special light meets the golden stone of buildings with multiple layers of ages, dominations and commissions. In the cultural centre of the city, at the ancient Borgo Annunziata, the sanctuary of the same name, dedicated to the Madonna of Trapani and the Regional Museum “Agostino Pepoli” are essential stops, both for the intrinsic value of the building that houses it and for the importance of the collections of sculptures, corals and paintings, one of which is even attributed to Titian.

After a walk that replenishes the eyes with beauty, you can stop and have a good meal in one of the many restaurants with one of the many typical dishes. An example are the delicious “busiate”, a typical twisted pasta dressed with the traditional Trapanese pesto or with a fish sauce.
The charm of Trapani also explodes in the nature, with the city beaches and those just outside or with the Natural Reserve of Saline di Trapani e Paceco, a WWF oasis where you can make an exciting encounter with pink flamingos and come across the traditional windmills.

In Trapani, nature unfolds in many different ways: the sea that surrounds it in blue and gives it a unique light, its sandy shores with white beaches with crystal clear waters, the exceptional variety of plants of Villa Margherita, a true botanical garden of the city.
Nature dominates in the expanse of the salt pans that reveals a flat and poetic landscape before reaching Trapani along the Sp21, in a unique landscape and natural context. All these elements make this city a place to enjoy the outdoors and relax by the sea or with walks of naturalistic discovery.

Church of Santa Maria del Soccorso

Badia Nuova

This church has ancient origins that have their roots in the Byzantine era’s Greek rite; the rebuilding fifteenth century (1461) dates back to the annexation of the monastery of the Dominican Sisters of St. Catherine, and to the 1640 ca. the change in Bar...

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Sanctuary of Maria SS. Annunziata

The cult of the sea.

In this magnificent church, with 14th century origins, you can understand the powerful link between the city and its sea. This sanctuary – which houses the sacred and precious marble simulacrum of the Madonna of Trapani – is an expression of t...

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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...