To taste

The Trapani cuisine is one of the most famous in Sicily. It is rich of tasty elaboration, common to Sicilian classical repertory, but made with special and original arrangements. A typical example of all this is the Couscous. Sicilian cuisine was decisively influenced by the different cultures which have occurred over time; they impacted decisively even in the gastronomy of the island. The Couscous, food consists of grains of semolina steamed, typical of North Africa (in Arabic “Kuskusu” means chopped into small pieces), is one of the many cases. Trapani typical Couscous provides only a condiment with fish, which makes it completely different from the Arabic one, made with mutton or vegetables.

Sicilian Cassata is a traditional Sicilian cake, made with sweetened ricotta cheese (traditionally of sheep), sponge cake, marzipan, candied fruit and icing sugar. In spite of the apparent simplicity of the recipe, there are many local variations. Especially the appearance can vary from a thin decoration, with icing and a…
Trapani pasta with pesto (pasta cull'agghia, in Sicilian dialect) is a typical dish of Trapani, extended in the province. It is considered as a Sicilian traditional food product. It's a not cooked salsa. The main ingredients are basil, tomatoes, almonds (of Avola). Busiata is the most traditional kind of Pasta…
Cannoli are one of the most best-known specialties of Sicilian pastry. In origin they were prepared during the Carnival; over time their preparation hasn’t been occasional, but now it develops all over the national territory, quickly becoming a popular example of Italian confectionery in the world. Ingredients for about 8…
The typical Trapani pizza, or however the one known only in the areas of western Sicily, is the "rianata". Its name is derived from abundant quantity of marjoram (called "Ariano" in our dialect). This pizza, thick form, is sold in bakeries and pizzerias. Ingredients Doses for preparation 500 whole wheat…
Arancini (or rice balls), pride of Sicilian cuisine, are small timbales of rise, suitable to be consumed as a snack or as an appetizer, main course or as a main dish too. In Sicily you will find them anywhere and at any time, always warm and fragrant in many chip…
In Sicily, especially in Trapani and in the surrounding areas as Favignana, San Vito Lo Capo, the “Cous cous” ( “Cuscusu” in Sicilian dialect), is used almost daily. The semolina is mixed ( “incocciata” ) and then steamed in a special perforated glazed earthenware pot. But the sauce, in contrast…
Pasta with sardines ( Pasta chi sardi , in Sicilian dialect) is a typical dish of Sicilian cuisine and it is considered a seasonal dish: you can prepare it from March to September, that’s to say, in the only time of the year in which the sardines are fresh to…
Potatoes Sfinci are a sweet preparation, typically Sicilian. In particular, in the province of Trapani, these tasty treats are served with the cooked must. A formidable couple that offers unique sensations for the palate. Ingredients 300 g flour 00 300 g potatoes 1/2 cup of milk 2 eggs 10 gr…
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