Erice

Today the Tonnara (tunny-fishing factory) of San Cusumano is an industrial complex in the canning industry (for tuna fish production), which replaced at the beginning  of the twentieth century the crumbling tonnara (tunny-fishing factory) of San Giuliano, where the entrepreneur Nino Castiglione placed side by side fishing activity to storage and distribution of the product, thus creating […]

These sweet round pastries filled with custard owe their origins to the cloistered nuns of the of San Carlo and Santa Teresa convents. An integral part of a visit to Erice, they should be consumed while still hot.

Spokesman of the territory from which they originate, convent pastries are prepared with typical local ingredients (almonds, citrons, lemons, oranges, honey). Made according to the old recipes of the cloistered nuns of the San Carlo and Santa Teresa convents, they are an essential experience for anyone visiting Erice. Representative of the convent confectionery tradition, Mustazzoli […]

Obtained from vineyards located between 200 and 650 m. on the sea level scattered in the so-called ‘agro ericino’ (the hilly area at the foot of Mount Erice), these wines owe their organoleptic qualities to the soil and climatic conditions of the area, a rare combination of altitude and proximity to the sea. Inzolia, Catarratto, […]