Trapani
Trapani has passed through centuries of dominations that have enriched its cultural heritage, leaving a clear imprint. Its strategic position between the Tyrrhenian Sea and the Sea of Sicily has allowed it to play a central role in maritime trade.
Since ancient times, its port, one of the most important on the island, has witnessed the passage of numerous peoples and cultures, enriching the city with historical and artistic influences that still characterise its identity today.
The gastronomy reflects this eclecticism: Trapani’s cuisine is an authentic feast of flavours, blending tradition and innovation. With typical dishes such as fish couscous and Busiate with trapanese pesto, Trapani’s culinary tradition tells the story of an encounter between Mediterranean civilisations.
What to eat
Trapani, a city rich in historical and cultural influences, is also a delight for food lovers. Its gastronomy is unique, blending local traditions with North African influences.
The most iconic dish is certainly cuscusu alla Trapanese. Made from semolina steamed in a special pot, Trapanese couscous is distinguished by the rich fish broth that accompanies it, featuring redfish, grouper, John Dory, and prawns.
One place that has been preparing it for generations is Antichi Sapori, a historic trattoria in the city centre, offering three variations of this dish: served only with broth, with fish soup, or with fritto misto on the side.
Another typical dish is pasta with Trapanese pesto. Prepared with busiate (a twisted handmade pasta) and seasoned with a basil pesto made from garlic, almonds, fresh tomato, and pecorino cheese, it is a fresh and flavourful dish. It can be enjoyed in traditional Trapanese restaurants such as Dolce Vita, where home cooking and fresh fish from the market are always featured.
Bluefin tuna fishing is another pillar of the city’s culinary heritage, with products like tuna botargo, tunnina, and musciame. The tradition of tuna processing is still celebrated in Trapani’s restaurants, where these products add unique flavour to local dishes.
For dessert, Pasticceria Colicchia is a must-visit to try the almond granita, but especially the cannolo, which earned Mr. Colicchia the nickname “King of Cannoli” in the past.
Speaking of cannoli, near Trapani in the town of Dattilo, you will find a local version that is larger than the traditional one and filled with ricotta cream enriched with chocolate chips. This variation, now widespread in the area, is best enjoyed at Euro Bar on Via Garibaldi.
Finally, for a quick and tasty snack, panelle—savory fritters made from chickpea flour— are a perfect street food, served inside a sandwich with a simple yet punchy seasoning: black pepper and lemon juice!
