“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...
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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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...
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...
“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 ...
“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...
“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 ...
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...
Nocellara del Belice olive
At the origins of the Mediterranean triad
The Nocellara or Castelvetrano olive, has a green colour and intense taste, a fleshy, dense shape and texture and a delicious flavour. It has two PDO designations and is used as an aperitif olive and ...
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...
Pesto alla trapanese
An ode to cultural fusion
“Pizzutello” tomato
Paceco
“Gambero rosso” (giant red shrimp)
Mazara del Vallo
Pane cunzato
Castellammare del Golfo
Zabbina
Salemi
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