Local Products

Every few kilometres there is a must-try specialty.

EXPLORE
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.

Cubbaita

Trapani

Tonno Grigliato

Favignana

Zabbina

Salemi

Cassatelle

Castellammare del Golfo

Cous Cous

San Vito Lo Capo

“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 ...

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...

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...

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...

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...

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...

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...

Cassatelle

Castellammare del Golfo
Shaped like an elongated ravioli, these much-loved local sweets are found in every bar and bakery from Castellammare to Marsala. Cassatelle are also one of the island of Favignana’s most quintessentia...

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...

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...

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...

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...
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