Specialities

tip_primosale_cop

Literally, a first salt, but actually a pecorino. It is the most widespread local sheep’s milk cheese which is prepared in small cylindrical shapes, mostly aromatised with either pepper or hot...

These are large prawns with the typical bright colour.  They are served marinated as an appetizer, as a sauce for spaghetti, or grilled. Whichever way they are done, they are sublime, thanks to...

tip_sale_cop

The salt extracted from the sea around Trapani is the best in Italy . Its nutritional elements and its high content of oligo-elements (magnesium, potassium, fluorine and iodine) confer to it a...

tip_sardeall_cop

When sardines, or anchovies, are cut open and deboned they remind us of the shape of the tongue, from where they get their name. They are left to macerate in vinegar, then coated with flour and...

tip_pastaricci_cop

This most sumptuous dish tastes of the sea, with its main flavouring consisting of eggs extracted from sea urchins to garnish, raw as they are, on spaghetti after...

tip_uovotonno_cop

As a first course it has a very strong taste, one of the many delicacies we owe to the tunny. The main flavouring is actually present in the bottarga, the dried and salted tunny eggs, which is...

tip_sfincione_cop

It can be found in pastry shops also at times other than St Joseph’s feastday from which it takes its name. It is a delicious large pancake full of ricotta cream and decorated with a candied...

tip_cassatelle_cop

They have the shape of a large half-moon raviolo and are stuffed with sweet ricotta and fried in oil. They are eaten while still hot with a dusting of sugar on them. Really...