Local Products - West of Sicily

Local Products

Every few kilometres there is a must-try specialty.

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.

“Cartucciaru” yellow melon

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

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...

Trapani Sea Salt PGI

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...

“Pizzutello” tomato

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 ...


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...


Cannoli is certainly the true emperor of Sicilian confectionery: a true symbol of the excellence of the island’s art of sweet-making, which has been listed by the Ministry of Agricultural, Food and Fo...

Valli Trapanesi Olive Oil PDO

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...

Pane di Natale

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...


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...

Vastedda del Belice PDO

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 ...

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...

Biscotti di fico

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...
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