“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 ...
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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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...
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...
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...
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...
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...
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...
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...
“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...
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...
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...
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...
“Pizzutello” tomato
Paceco
Pesto alla trapanese
An ode to cultural fusion
Pane cunzato
Castellammare del Golfo
Polpette di Tonno
Favignana
Atlantic bluefin tuna
Favignana
Zabbina
Salemi
Busiate
Buseto Palizzolo
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