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...
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...
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...
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...
“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...
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...
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...
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...
“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 ...
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...
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...
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...
Pane cunzato
Castellammare del Golfo
Spincia
Custonaci
Cous Cous
San Vito Lo Capo
Pesto alla trapanese
An ode to cultural fusion
Tonno Grigliato
Favignana
Castelvetrano black bread
An ancient flavour
“Pizzutello” tomato
Paceco
Pane di Natale
Custonaci
Trapani Sea Salt PGI
Trapani
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