Traditional Cuisine and the Local Catch – Where Trapani Cuisine Is Born

Arrival and check-in.

We will go up to Erice to begin the journey seemingly far from the sea.

Among alleys, courtyards and shops we will discover a food tradition tied to almonds and ancient convent preparations.

We will enter an artisan workshop or pastry shop.

Genovesi pastries and almond sweets will teach us the first rule of the journey: a recipe can tell the story of a community as much as a monument.

When possible, the experience will include a small hands-on moment. A tasting of local wines and products will follow.

Overnight in the Trapani/Erice area.

Breakfast and departure for Trapani.

We will get to know the historic centre, the port and the sea. Then we will put on the apron.

Let’s put our hands in the flour

We will meet a chef or a traditional cook and prepare busiate.

We will learn the movement that turns the dough into the twisted pasta typical of Trapani cuisine.

The sea decides

The catch used will vary, as far as possible, according to availability and season.

We will learn to recognise, clean and cook what can really come from the sea.

At the end of the cooking class we will eat together what we have prepared.

Overnight in Trapani.

Breakfast and departure along the coast.

We will reach Bonagia. Through the story of the tuna trap we will learn about boats, nets, tonnaroti and rais. When possible we will meet a fisherman or a witness of seafaring culture.

We will talk about seasonality, fishing techniques and local species.

Lunch will be dedicated to the area’s catch.

Overnight in the Trapani/Valderice area.

Breakfast and departure for San Vito Lo Capo.

Today the protagonist will be fish couscous.

We will get to know semolina, broth, the catch and the relationship between a Sicilian recipe and the other shores of the Mediterranean.

Lunch will let us understand its ingredients and differences without repeating a cooking class. In the afternoon we will reach Macari and the coast.

Overnight according to set-up.

Departure for Marsala.

On the last day we will talk about what allows food to last.

A food experience will introduce us to salt, preserves, capers, olives or preserved fish. In the afternoon we will enter a historic winery.

We will end the journey understanding that traditional cuisine is not born only at the stove. It is born in the fields, at sea, in the shops, in families and in the ability to preserve what the land offers.