Dolci di badia and Mustazzoli
Erice
These are traditional sweets, that were conceived and prepared in Erice’s convents of San Carlo and Santa Teresa, where the cloistered nuns would make these delicious recipes. Dolci di badia are ma...
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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Polpette di Tonno
Favignana
A dish of humble origins, but for the most discerning of palates. Traditionally, tuna fishermen received, in addition to their salary, scraps of tuna, which were mixed with breadcrumbs in the island’s...
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 ...
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...
Capperi
Pantelleria
They have their roots in the volcanic soil and unique climate characteristics of the island of Pantelleria. These characteristics give the capers an unmistakable flavour and have earned them the PGI d...
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...
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...
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...
“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...
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