Local Products - West of Sicily

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.

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...

“Gambero rosso” (giant red shrimp)

Mazara del Vallo
The aristaeomorpha foliacea – the “gambero rosso” or giant red shrimp – a delicious crustacean that is appreciated by chefs all over the world, is strongly linked to the history of the town of Mazara ...

“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 ...

Vastedda del Belice PDO

Salemi
The only Italian PDO stretched curd cheese produced from sheep’s milk, Vastedda is made from the milk of the Belice sheep, an indigenous breed that is found in the area between Trapani, Agrigento and ...

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...

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...

Muccunetti di Mazara del Vallo

Mazara del Vallo
These sweets with pumpkin derive from the exquisite claustral tradition, a tradition that was created to support the convents – as pastries represented a source of income – and which has become a corn...

“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...

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...

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...

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 ...
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