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...
An edible heritage. The discovery of the countless local products of the west of Sicily is worth the trip alone.
A priceless heritage that has made the gastronomic culture of the west of Sicily appreciated the world over, both for its richness and uniqueness, and for the certified wholesomeness and provenance of its products, which boast numerous Slow Food Presidia. Indeed, terroir is a fundamental element of local dishes, prepared with this region’s unique products.
The gastronomic experience in the west of Sicily is a journey within a journey, through the many traditional specialities created by the fusion of multiple influences and cultures over thousands of years and through the variety of the local ingredients. Every dish in this region is a “slice” of history.
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Spincia
Custonaci
A traditional and much-loved sweet from the Agro Ericino area: the spincia, a soft dough fritter, a real fluffy tasty cloud that is eaten with honey. This simple and delicious dessert may be inheri...
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...
Pane di Natale
Custonaci
Bread, with one form for nourishment and another for communication, sets the tone for celebration and for work. Such is the case with the traditional pane di Natale, hand-carved by bakers in Custonaci...
Cubbaita
Trapani
A sweet listed in the register of traditional Sicilian agri-food products , the cubbaita, a sweet of Arab origin, owes its deliciousness to almonds and honey. An irresistible almond cake, sometimes...
“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...
Cuccìa
Valderice
A traditional sweet for the feast of Santa Lucia, the cuccìa has ancient origins and numerous delicious variations. Its unmistakable ingredients are cooked wheat, seasoned with vino cotto – accordi...
Biscotti di fico
Valderice
Fig biscuits (also known as “Buccellati” in other parts of Sicily) form part of the confectionery traditions of the west of Sicily, especially in the Agro Ericino and Valderice areas, and are prepa...
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...
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...
Sfince di San Giuseppe
Trapani
Traditionally made for the feast of San Giuseppe (Saint Joseph’s Day), 19 March, sfince are said to have ancient origins, as suggested by the etymology of their name, of Latin origin: “spongia”, a sof...
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...
Spincia
Custonaci
Busiate
Buseto Palizzolo
Pane di Natale
Custonaci
Cubbaita
Trapani
Biscotti di fico
Valderice
Polpette di Tonno
Favignana
Nubia red garlic
Paceco
Pizza Rianata
Trapani
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