Typical products

Nocellara and cerasuola are native cultivars that give live to an olive oil with very high organoleptic qualities. Green in colour with yellow highlights, it tastes fruity and slightly spicy. It is very harmonious as a result of soil and climatic conditions of the area and of its processing that meets very strict regulations. Many […]

Generally made for the Christmas season, these hearty and tasty biscuits are stuffed with dried figs and flavoured with cinnamon, anise and cloves. Their preparation was traditionally experienced as a moment of conviviality where women met to prepare them and share them with family and friends.

Each of its ingredients of Trapanese Pesto are deeply rooted in the territory. A rendition of the famous Genovese pesto recipe, which reached Trapani in Ligurian vessels from the East, it is made from tomatoes, basil, garlic, almonds and olive oil, all strictly local. Crushed in a mortar the sauce is used cold to top […]

Typical fresh twisted pasta, similar to the fusilli type, its name comes from busi, a thread-like plant which was used in the past to draw out the pasta, or it was traditionally rolled out with knitting needles. Its form holds the sauce, which in the Trapani territory, is made up of the local pesto (made from […]

Consumed mainly on March 19 in celebration of Father’s Day, St. Joseph’s Sfincioni is a large fritter is filled with creamed ricotta cheese and decorated with orange zest. According to popular tradition it owes its name to the Latin spongia (sponge) due to its soft and uneven form.

The pane cunzato (seasoned bread) is made from a loaf cut in half lengthwise and garnished with local cheese (fresh pecorino called primosale), tomatoes, anchovies, oregano and seasoned with olive oil and salt. It is then closed and cut into portions. A symbol of the territory, it is made strictly with local ingredients

A traditional recipe prepared on the occasion of St. Lucia which owes its origin to a famine that was resolved with the arrival of a shipload of grain on December 13, in the port of Palermo. On that occasion the starving population cooked the grain as it was, without grinding it; since then, on the […]

Known worldwide, Sicilian Cannoli are unique due to an ingredient which comes from Trapani: local ricotta cheese. Strictly made from sheep’s milk and worked with traditional methods that leave it rough and lumpy, the creamed ricotta is used to fill enormous sized cannoli or canon shaped wafers- just before eating in order to maintain their […]

Made with almonds and sugar, these sweets are known around the world for their shape and colour- that of various fruits and vegetables. They are named after a monastery in Palermo. Legend has it that the nuns hung them from the trees of their garden in occasion of the King’s visit (hence the name “royal” […]

Served either as an appetizer or as a side dish, sicilian caponata stands out for its sweet and sour flavour. The main ingredient is fried eggplant combined with tomato sauce, olives, capers, celery and almonds. A touch of sugar and a dash of vinegar give it its unique flavour. It is also eaten cold