Specialities

tip_anelletti_cop

A traditional pasta dish which used to be prepared by Trapani families on Sunday. Nowadays it can be found in rotisseries and bars which present it for a quick lunch. The main ingredients with...

tip_macco_cop

This soup of local tradition is made with fresh broad beans which are crushed up to when they become a purée and then garnished with local extravirgin olive oil. Some restaurants have a more...

tip_buccellati_cop
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tip_busiatepesto_cop

Busiate are a kind of fresh pasta speciality taking its name from the busi, the iron implements used to manufacture wool and which in past times were used to prepare it. Their twirled shape holds...

tip_cannolo_cop

These products are by now renowned all over the world, but here they find their peak expression owing to the quality of the local ricotta, which is obtained from sheep’s milk and produced with...

tip_caponata_cop

Its speciality is that it is served cold. As with other dishes according to the Trapani tradition, it provides for a sweet note in its preparation, in the form of sugar (and in some versions also...

tip_cassatellebrodo_cop

These cassatelle consist of large half-moon shaped ravioli full of sheep’s milk ricotta which are boiled in a fish or meat broth. The contrast found in the broth with the ricotta gives an...

tip_corallo_cop

Coral is part of the tradition and culture of Trapani. The discovery of the coral occurred by chance: small branches remained entangled in the fishing nets and from the 15th century onwards some...