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...
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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“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 ...
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...
“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...
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...
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...
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 ...
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...
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...
Cannoli
Paceco
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...
“Gambero rosso” (giant red shrimp)
Mazara del Vallo
Cassatelle
Castellammare del Golfo
Busiate
Buseto Palizzolo
Vastedda del Belice PDO
Salemi
Tonno Grigliato
Favignana
Castelvetrano black bread
An ancient flavour
Muccunetti di Mazara del Vallo
Mazara del Vallo
Cannoli
Paceco
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