Tuna Fishing in the Trapani Coasts: Tradition and Taste

Tuna fishing along the Trapani coast has ancient origins. This is evidenced by 4,500-year-old graffiti found in the Genovese Cave on the island of Levanzo. Even today, this activity is practiced using the traditional tuna trap system, which has its roots in the history of Sicilian fishing.

Tuna has always been a key ingredient in local cuisine, and nothing of its body is wasted: each cut is destined for a specific gastronomic preparation, resulting in a rich repertoire of traditional dishes.

Traditional Preparations

• Stewed tuna: flavored with garlic and mint, it is cooked in tomato sauce and also used to season pasta.
• Baked tuna: prepared with onion and wine, a dish with intense flavor.
• Grilled tuna: the fattest parts are roasted and served with salmoriglio, a dressing made from extra virgin olive oil, lemon juice, oregano, salt and pepper.
• Tunnina: the leanest cut of tuna, perfect for a variety of preparations:
  • Fried with onions.
  • In carpaccio, especially in Favignana, where it is enhanced by local herbs.
  • In rolls, with breadcrumbs and pine nuts.
• Tuna balls: prepared with the end part of the fish, near the tail, and served fried or with meat sauce.

Preserved Specialties

In addition to fresh tuna, Sicilian tradition has developed a variety of products derived from fish processing and preservation, true delicacies:

• Tuna eggs: dried and salted, they are eaten sliced with extra virgin olive oil or crumbled on spaghetti.
• Tuna botargo: a fine salted sausage with a strong flavor.
• Salted tuna heart: with an intense and refined taste.
• Salty tunnina: perfect for appetizers and salads.
• Ficazza: a tuna salami with an intense flavor, often slightly spicy.

These specialties represent a unique gastronomic heritage, expressing the perfect fusion of culinary tradition and innovation, telling the story of an area where the sea and fishing are undisputed protagonists.

Ricotta, almonds and candied fruit are the protagonists of Trapani’s pastries, an ancient art that encompasses the influence of different cultures and traditions. Local production, in addition to classic Sicilian sweets, offers a variety of unique specialties, an expression of an area rich in history and taste.

Typical Sweets

Peaches-Two sponge cake loaves, soaked in Alchermes and filled with ricotta cream.
Sweet potatoes – Small brioche pastries covered with royal pastry and filled with custard, available in classic, Marsala or chocolate variants.
Spagnolette marsalesi – Savoy pastry filled with ricotta cream.
Cassatelle (or ravioli, cappidduzzi) – Small bundles of fried dough, filled with ricotta and chocolate.
Sfinci – Donuts made of flour and potatoes, served with sugar and cinnamon or honey.

Traditional Cookies

Miliddi
Umberto
Queen
Taralli
Catalans
Sciambellette (ladyfingers)
Mustazzoli, in different variations: classic, with cooked wine, with honey
Cookies with figs
Tagliancozzo marsalesi, prepared with almonds

The Influence of Conventional Confectionery

The ancient pastry tradition of cloistered convents has further enriched the confectionery repertoire with unique delicacies:
Frutta di Martorana – Almond paste sweets finely molded and colored to look like real fruit.
Dolci di Riposto – Real pastry caskets filled with citron preserves and decorated with colored fondant sugar.
Almond paste sweets in a variety of shapes and flavors.

Trapani’s pastry is a journey through authentic flavors and intense aromas, a legacy that tells of centuries of history, cultural contaminations and passion for dessert.

The Yellow Melon of Paceco is a typical variety grown in parts of the province of Trapani, particularly renowned for its intense flavor and long shelf life.

Distinctive features:

Skin: deep yellow or dark green.
Flesh: white, firm and compact.
Taste: sweet and firm, with a refreshing note.

Its cultivation dates back to Roman times, but it was the Arabs who introduced and perfected the techniques that made this production flourish in the area.

Currently, the Yellow Melon of Paceco is awaiting I.G.P. (Protected Geographical Indication) recognition by theEuropean Union to enhance its unique organoleptic qualities and strong link to the territory.

The coastal road that connects Marsala to Trapani is lined with picturesque salt pans, a unique landscape where the tradition of salt harvesting has been handed down for centuries. As you drive along this road, you can admire the process of salt crystallization and harvesting, a practice that has ancient origins.

The salt mountains, partially covered by tiles, create a fascinating and timeless atmosphere. Windmills, with their sail-covered blades, harness the power of the wind to:

• Transfer brackish water from one tank to another.
• Grind the salt, crushing it between stone grinding wheels.

During the warmer months, the water in the pools, rich in salt, evaporates, leaving a layer of white crystals at the bottom.

Salt harvesting: an ancient craft tradition

Harvesting period: from June to September, harvesters accumulate salt in piles, which are then covered with tiles to protect it from rain and prevent crystals from melting and regrouping.

A natural salt rich in properties:
Trapani salt is still produced using artisanal methods dating back to Phoenician times. Sun-dried, without washing or artificial drying, it retains all its natural properties and is particularly rich in iodine, fluoride, potassium and magnesium.

How to admire the landscape of the salt pans

The best vantage point for viewing the beauty of the salt pans is Mount Erice, from which there is a spectacular view of the entire coastline.

Going down, one can take the coastal road that runs parallel to State Highway 115 from Trapani, thus entering the Oriented Nature Reserve of the Salt Pans of Trapani and Paceco.

Other points of interest along the route:

• Nubia Tower
• Salina Grande, which introduces us to another spectacular salt production area: the Oriented Nature Reserve Stagnone Islands of Marsala.

The Stagnone of Marsala: a lagoon of extraordinary beauty

The Oriented Nature Reserve Stagnone Islands of Marsala is a unique area: a 2,000-hectare lagoon, the largest in Sicily, protected from the open sea by the presence of four islands.

Trapani salt in local gastronomy

Despite being a simple product, Trapani salt plays a key role in the preparation of many typical specialties.

Salting of roe and bluefin tuna products

• Theisland of Favignana is famous for the processing of bluefin tuna roe, tuna heart, and lactume.
• Tuna processing experts prefer to use Trapani sea salt, which provides better results in terms of preservation and intensity of the final product’s aroma.

Trapani salt, in addition to being an essential element of the local cuisine, is also a symbol of an antic traditionthatstill fascinates and enchants anyone who travels along this wonderful coast.

TheRed Garlic of Nubia is one of the most representative typical products of Western Sicily and is currently in the process of being recognized for the I.G.P. (Protected Geographical Indication) label.

Its production is mainly located in the district of Nubia, but also extends to other areas characterized by fertile soils and favorable climate, in the municipalities of Paceco, Trapani, Erice, Marsala and Salemi.

Cultivation and Harvesting

Soils:Nubia Red Garlic is grown on mainly clay soils, with parallel rows spaced 65 cm apart.

Sowing: Occurs between December and mid-February, depending on weather conditions.

Harvesting: The bulbs are harvested in early June, in the cool hours of the night or morning. This practice keeps the leaves wetter, making it easier later to weave the plants by hand.

Unique Features

Bulb: Typically composed of twelve bulbils.
Outer tunics: White in color.
Inner tunics: Bright red in color, from which it gets its name.

According to local tradition,Nubian Red Garlic is packaged in large braids, each consisting of one hundred bulbs, commonly called “heads.”

Due to its intense flavor and beneficial properties, this garlic is valued not only in cooking but also for its use in natural medicine and Sicilian folk traditions.

Pantelleria capers have found their ideal habitat on this volcanic island, thanks to the special climatic and environmental conditions. The caper plant grows wild on cliffs and rocks, adapting perfectly to the arid and impervious terrain.

For centuries, Pantelleria’s farmers have cultivated the caper with wisdom and dedication, planting it even on rocky and infertile soils, transforming a hostile environment into a land rich in excellent productions.

Harvesting and Processing

Harvest period: May to August, when the flower buds and young fruits of the plant are harvested.

Processing:
Capers are placed in brine for about a week.
They are then transferred to a new container with the addition of a little salt to complete the preservation process.

Properties and Acknowledgements

Pantelleria capers are rich in essential minerals, such as potassium and sodium.
Thanks to their exceptional organoleptic characteristics, they have obtained PGI (Protected Geographical Indication) recognition, protecting their typicality and quality.

With their intense and aromatic flavor, Pantelleria capers are an essential ingredient in Sicilian and Mediterranean cuisine, making unique fish dishes, meats, sauces and salads.

The cultivation of olive trees in the Castelvetrano area has very ancient origins, dating back to the time of Greek colonization. Among the most prestigious varieties grown in this land is the Nocellara del Belice, one of Sicily’s most prized olives, produced in both green and black varieties.

One Olive Tree, Two Destinations: Table Olive and Extra Virgin Olive Oil

Table olives: Nocellara del Belice olives are perfect for table consumption and have obtained D.O.P. (Protected Designation of Origin) recognition, guaranteeing their authenticity and quality.

Extra virgin oil: from its olives comes an oil with a deep green color, a fruity and slightly spicy aroma, an expression of the perfect balance of climate and soil in the area.

Cultivation and Harvesting

Tree height: Nocellara del Belice olive trees usually reach about 3 meters.

Training form: the most widely used system is vase pruning, which facilitates manual harvesting of the olives.

Harvesting method: the traditional method of brucatura is used, which is the manual harvesting of fruits directly from the branches to preserve their integrity and quality.

How to Taste It Best

Nocellara del Belice extra virgin olive oil can be consumed:

• Uncooked, to best appreciate its aromatic and fruity nuances.
• In cooking, to flavor traditional Mediterranean dishes.
• In salads and pinzimonio, to enhance the freshness of vegetables.

Thanks to its unique characteristics, this oil has received numerous prizes and awards, confirming it as one of the most appreciated excellences in the Sicilian and international oil scene.

Vastedda del Belice is a unique dairy excellence: in fact, it is the only stretched-curd sheep’s milk cheese. Produced in the Belice Valley, this specialty comes from a long pastoral and dairy tradition, deeply rooted in the territory.

How to enjoy it

By itself, to appreciate its authentic flavor.
With a drizzle of extra virgin olive oil, to enhance its delicacy.
To accompany fresh salads, adding a touch of flavor and softness.

Vastedda del Belice is a cheese with a delicate, slightly acidic flavor and a soft, supple texture, perfect for tasting on its own or paired with simple traditional Mediterranean dishes.

Mazara del Vallo is home to Italy’s most important fishing port, a key reference point for fishing in the Mediterranean.

It is no coincidence that fish is considered an everyday food here, the protagonist of the local cuisine. Among the most popular varieties is the blue fish-such as sardines and mackerel-that is cooked in a thousand different ways, enhancing the Sicilian gastronomic tradition.

The Pink Prawn: a true excellence

In addition to oily fish, special mention should be made of Mazara Pink Shrimp, a true delicacy of the sea, famous for its sweet and flavorful meat, perfect for raw, first courses and refined preparations.

Mazara del Vallo’s seafaring tradition is reflected in its dishes, which tell the story and richness of an area deeply linked to the sea.

Typically dark in color, Pane Nero di Castelvetrano is an iconic product of traditional Sicilian baking.

It comes from a dough made from native durum wheat flour, stone milled according to an ancient method that preserves all the nutritional properties of wheat. It is also baked in stone ovens, enhancing its characteristic rustic and intense aroma.

Thanks to the long and natural leavening process, this bread is distinguished by:

• Compact and fragrant texture.
• High digestibility.
• Long shelf life, keeping its flavor intact for several days.

A typical product of the Castelvetrano area, Pane Nero is an essential part of the local cuisine, perfect to enjoy with extra virgin olive oil, cheeses and typical Sicilian preserves.

Learn more about the Black Bread of Castelvetrano: paneesaporicastelvetrano.it

The province of Trapani is one of Sicily‘s most important wine-producing areas, with a long tradition of producing prestigious and renowned wines. From D.O.C. whites and reds, to fortified and passito wines, this area offers a wide variety of wine excellences that tell the story and unique character of the region.

Alcamo D.O.C.

Alcamo wine is documented as early as 1549, when a sommelier of the Holy See listed it among the most valuable wines of thetime. However, its notoriety has spread beyond regional borders especially since the 1800s, becoming one of the symbols of the area.

Today the D.O.C. Alcamo, thanks to the modification of its specifications, includes a variety of white, red and rosé wines, enhancing the richness of native and international grape varieties grown in the area.

Erice D.O.C.

Erice D.O.C. is one of the newest appellations in the province of Trapani and is the highest recognition for one of Sicily’s most vocated wine-growing areas.

Production area: on the slopes of Mount Erice, between 200 and 700 meters above sea level.
Climate: warm and dry, but influenced by sea breezes, with large temperature ranges that promote optimal ripening of the grapes.

Thanks to these special morphological and climatic conditions, the area has obtained D.O.C. recognition since the 2005 vintage.

Marsala D.O.C.

Marsala is the most famous fortified wine in the world and was the first wine in the province to receive D.O.C. protection.

A historic wine:

• Marsala owes its fame to the English, who sensed its potential in 1773, thanks to merchant John Woodhouse.
• It was exported to Britain as “Madeira-style wine,” winning the palate of the British.
• It was not until decades later that it took on the name Marsala, when the Florio family took its production from the British monopoly and made it known worldwide.

Protection and production:
Today, Marsala D.O.C. is governed by strict regulations, which limit its production area and permitted grape varieties, guaranteeing the quality of this historic nectar.

Food pairings:
Due to its versatility, it pairs perfectly with:

• Traditional Sicilian dishes.
• Hot cheeses.
• Almond sweets.

Salaparuta D.O.C.

The latest among the D.O.C.’s in the province of Trapani, it came into effect starting with the 2006 vintage.

Production area: the vineyards are located in the town of Salaparuta, on the hills overlooking the Belice Valley, between the river of the same name and the archaeological sites of Segesta and Selinunte.

Wine types: includes white and red wines, made from selected grape varieties, an expression of the unique terroir of this area.

Pantelleria Passito

Passito di Pantelleria is a true synthesis of the territory in which it was born: thevolcanic island of Pantelleria, the extreme sentinel of the Mediterranean.

Organoleptic characteristics:

• Color: old gold yellow with amber veins.
• Nose: hints of candied fruit, dried figs, honey, cinnamon and orange blossom.
• Taste: a perfect balance of generous sweetness and aromatic refinement.

Grapevine and production:

• The Zibibbo grape variety was introduced by the Arabs, originally to produce raisins.
• The vines are raised without support, in small basins dug into the ground, protecting the clusters from the island’s strong winds.
• After harvest, the grapes are dried in the sun and then added to the fresh fermenting must.

Food pairings:
Perfect with:

• Dark chocolate.
• Cakes made with cottage cheese.
• Almond sweets.
• Blue cheeses.

Thanks to special winemaking and aging techniques, Passito di Pantelleria is one of the most prestigious meditation wines in the world.