Food and wine itinerary

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FOOD AND WINE ITINERARY

Our itinerary starts at the top of Erice, a charming medieval town, with its castle, the splendid Mother-Church, its paved streets and artisan shops, all of which immerse us in the past, in silence, in peace. The fresh air at this  altitude of nearly 800m refreshes us as we sample prestigious treats from the local traditional confectionery, fruit of wisdom passed down by nuns to a very few fortunate people who continue to honour it. Cakes made with almonds and sugar are an unmissable experience to complete a visit to the town. As well as the unforgettable ‘Genovese’, round sweet crust pastry filled with custard to be consumed strictly hot.

Heading down hill, an obligatory stop-off at Valderice and the small port of Bonagia– with its splendid ‘tonnara’-fortress, reminds us how the sea has always shaped the lives and habits of the locals in such places.

Many restaurants offer excellent local fish and during summer bluefin tuna is served to residents and visitors – a gift from the generous and pristine sea. Continuing on our itinerary we arrive in Trapani, a city that surprises for the richness of its historical centre with its baroque churches and sumptuous buildings but also with – once again – the sea and the beaches right in the city centre, allowing us to take a dip in crystal clear waters without having to leave town.

An obligatory culinary highlight – busiati pasta with ‘Trapanese pesto’: fresh hand drawn pasta topped with the traditional almond, garlic, tomato, basil and olive oil pesto, all strictly local.

We continue on to Custonaci where, after a dutiful visit to the sanctuary, we cannot help but take a walk through the Mount Cofano Nature Reserve- along paths dotted with dwarf palms, admiring the sea breaking against the wild cliffs.

Custonaci is the home of ‘sfincia’, a fried doughnut made from flour and potatoes- an absolute must during the Christmas period, much like a visit to the living nativity scene at the Mangiapane grotto.

The last stop on our itinerary is San Vito Lo Capo, where we are welcomed by a Caribbean beach and clear blue sea, worthy of the most exotic tropical landscapes. After walking along the marvellous bays in the Zingaro Nature Reserve, surrounded by Mediterranean vegetation and a pristine sea, we return to the township for the final palatial experience on our itinerary: fish couscous, a variant of the Arabian dish that is only found in the province of Trapani, whose sea inundates the recipe with local fish broth. And finally, the delicious ‘caldo-freddo’ is hot and cold sundae, a mix of ice cream and warm molten chocolate that will definitely make our trip to this corner of Sicily unforgettable.

DA GUSTARE

  • frutta martorana

    “Martorana” Fruit (marzipan fruit)

    Made with almonds and sugar, these sweets are known around the world for their shape and colour- that of...

  • Cous Cous

    Fish Couscous

    Of Arab origin, Trapani’s version (locally called ‘cùscusu’) is strictly made with fish. Its preparation is a ritual that...

  • pasticceria conventuale

    Mustazzoli

    Representative of the convent confectionery tradition, these biscuits are made with almonds and spiced with cinnamon and cloves. Dry...

  • genovesi

    Genovesi

    These sweet round pastries filled with custard owe their origins to the cloistered nuns of the of San Carlo...

  • Pizza Rianata

    Sciavata

    Very tasty, this pizza is made exclusively from local products, principally pecorino cheese, olive oil and oregano. A peasant...

  • spinciafest4

    Sfincia

    Prepared for the Christmas holidays, these small sweet doughnuts have flour and potato as their main ingredients. Of Arab...

  • pasticceria conventuale

    Convent Pastries

    Spokesman of the territory from which they originate, convent pastries are prepared with typical local ingredients (almonds, citrons, lemons,...

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