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.

Frascatole

Isole Egadi

Cous Cous

San Vito Lo Capo

Zabbina

Salemi

Genovesi

Erice

Busiate

Buseto Palizzolo

Castelvetrano black bread

An ancient flavour

Pane di Natale

Custonaci

Cubbaita

Trapani

Spincia

Custonaci

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 ...

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...

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...

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...

Genovesi

Erice
A shortcrust pastry sweet, whose ancient tradition hark back to Erice’s convents of San Carlo and Santa Teresa, where the cloistered nuns would prepare their delicious recipes. A thin, slightly cru...

Pizza Rianata

Trapani
This delicious pizza is an ambassador for local ingredients, which combine perfectly to enhance the traditional flavours of the local produce. Its name derives from the main ingredient in its recip...

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...

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...

Pane di Natale

Custonaci
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...

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...

Spincia

Custonaci
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...

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...
  • 12 - 24 of 33