The Red Prawn and the Mediterranean Catch

Arrival in Mazara del Vallo and check-in at the selected property.

The journey begins from the place that best helps us understand the city’s identity: the sea. With a local guide we will enter the history of Mazara del Vallo, a city that has kept a strong maritime and fishing vocation over the centuries and still lives in constant relationship with the Mediterranean.

The port – Where Mazara begins

Before the Red Prawn we will meet the world around it.

The port will let us get close to the boats, the crews, the nets and the organisation of an activity that has deeply marked the economic and social life of the city.

The Kasbah – The Mediterranean becomes an encounter

From the port we will enter the Kasbah, crossing the network of alleys, courtyards and streets of the historic centre. Here the Mediterranean will change meaning: it will no longer be just the sea where people fish, but a road along which men, words, religions, techniques, ingredients and traditions have arrived.

The treasure returned by the sea – The Dancing Satyr

The day will continue with a visit to the Museum of the Dancing Satyr.

The Satyr, recovered from the waters of the Strait of Sicily by a Mazara fishing boat, creates a direct link between archaeology, fishing and the local community.

In the evening we will sit down to a dinner dedicated to Mazara seafood cuisine.

Overnight in Mazara del Vallo.

Breakfast.

Today the protagonist will be the Red Prawn, but before cooking it we want to meet those who go out to find it.

The fisherman – Before the product there is a person

We will reach the port and meet a fisherman, a fishing-fleet operator or a local figure tied to the world of fishing.

We will talk about departures and returns, days spent at sea, crews, seasons, tools and a job that can take you far from the coast.

When possible, the meeting may also include a small practical moment: learning a knot, recognising a piece of equipment, reading some elements of the boat or understanding how the product is selected and handled.

The Red Prawn – Getting to know it before cooking it

We will learn to recognise the Red Prawn and find out about its characteristics, origin, uses and ways of preserving it.

The hands – Let’s cook the Red Prawn

We will put on the apron and take part in a cooking class dedicated to the Red Prawn and seafood cuisine.

The chef will show us how to handle a delicate raw ingredient, how to clean it and how to enhance it without masking its characteristics.

At the table

In the end we will eat what we have helped to prepare.

In the morning we will have met those who bring the product from sea to land. In the kitchen we will have met those who turn it from raw ingredient into a dish.

Dinner at leisure. Overnight in Mazara del Vallo.

Breakfast and departure by private vehicle for Marsala.

Marsala – A city that looks at the sea

We will enter the historic centre of Marsala to discover a city where the relationship with the sea has produced a different story from the one we met in Mazara del Vallo.

Gold, amber and ruby – Marsala wine

We will enter a historic winery in Marsala.

We will visit the production and ageing rooms and learn the story that turned a wine born in the far west of Sicily into a product known well beyond the island’s borders. The visit ends with a tasting accompanied by local products.

The sea meets wine

The final lunch will bring together the two threads of the journey. The offer will be built around the local catch, accompanied by local wines and, when gastronomically appropriate, a pairing with Marsala.

At the end, private transfer to the agreed destination and end of services.

Three days earlier the Red Prawn was simply a prized product. Now, behind that colour, we will recognise a sea, a boat, a fisherman, a city, hands and a kitchen.