Western Sicily – The Routes of the Tuna and the Tuna Traps

Arrival and check-in.

The journey begins in Erice.

Among alleys, workshops and shops we will enter the village’s pastry tradition.

Almonds, genovesi pastries and convent recipes will help us understand that an area can be told through a preparation as much as through a monument.

In the afternoon we will head down to Trapani.

We will stroll between the historic centre and the sea.

Dinner will be our first encounter with seafood cuisine.

Overnight in the Trapani/Erice area.

PRESERVATION

Breakfast.

We will reach the salt pans of Trapani and Paceco.

We will learn about the work of the salt worker and follow the sea water all the way to the birth of salt.

Then we will continue to Bonagia.

From salt to the tuna trap

Tonnaroti (tuna-trap fishermen), rais (the head fisherman), nets and boats will introduce us to the world of tuna fishing.

We will discover how two great stories of the coast meet: the sea provides the fish and salt makes it possible to preserve it.

Food experience and overnight stay.

Today we will follow a dish.

Fish couscous will let us talk about semolina, catch, broth and encounters between Mediterranean cultures.

It will not be just a lunch. We will learn the words and gestures that belong to its preparation. In the afternoon we will reach Macari, where we will look down on the coast we are travelling along.

Transfer to the port and ferry to Favignana.

We will visit the former Florio Establishment of the Favignana and Formica tuna traps.

We will enter the history of the tuna trap, the tonnaroti and the rais.

When possible we will meet someone tied to the sea or take part in a boat experience.

Lunch will be dedicated to island cuisine and the local catch.

Return to the mainland.

Today we will not just taste.

We will meet a traditional cook or a chef.

In front of us we will find semolina, water and the mafaradda, the traditional terracotta bowl in which the semolina is worked.

The incocciatura

Everyone will try the gesture that turns semolina into the grains of couscous.

We will then follow the preparation of the broth and the catch.

At lunch we will eat what we helped to prepare.

In the afternoon, a visit to the historic centre of Marsala.

Overnight in Marsala.

Breakfast.

We will reach the Stagnone salt pans.

Windmill, pans and salt will be our first story.

Depending on the season we may take part in a harvesting experience or a tasting. In the afternoon we will change colour.

We will enter a historic winery to get to know Marsala wine.

From the white of salt to the gold and amber of wine. Two different products, both able to tell of work, trade and relationships with distant lands.

Sunset at the Stagnone.

MEDITERRANEAN

We will reach Mazara del Vallo.

We will cross the Kasbah and reach the port.

When possible we will meet a fisherman or someone tied to the fishing fleet.

We will talk about boats, routes, days spent at sea and the catch.

The Red Prawn (Gambero Rosso) will be the key to entering this world.

We will also visit the Museum of the Dancing Satyr, another story returned by the sea.

Lunch or the food experience will be dedicated to the Red Prawn and the Mediterranean catch.

The last day does not need to add another place.

It will serve to put back together what we have met.

Through a shop, a market, a kitchen or a meeting with a producer we will complete our route.

The final lunch

Salt will remind us of Paceco and Marsala.

Tuna will take us back to Bonagia and Favignana.

Couscous will remind us of San Vito Lo Capo and our hands in the semolina.

The Red Prawn will take us back to the port of Mazara.

Wine will remind us of Marsala.

And what eight days earlier looked like a collection of products will finally become a single territory. The taste of western Sicily.

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