Taste
The taste itineraries in this area are a perfect balance between fragrances and flavours, and reveal the best local wines and dishes.
Mazara del Vallo
You must stop there. Mazara del Vallo is well knows for its sea products, wine and foods and, just to tempt the appetite, we name the red king prawns, the spiny lobster, the fish CousCous, pasta with pilchards, the Sicilian rolls and the Sicilian gateau, a mix of Arabic and Sicilian gastronomic culture.
Marsala
The garden city crossed by wine-yards, natural mother of the Marsala wine well known all over the world.. Its wines are the perfect complement of typical local sweets like: almond pastries; “mustazzuoli”, tough biscuits seasoned with cinnamon and cloves; “buccellati”, biscuits filled with dried figs pastry. Only the direct knowledge of the products lets you can appreciate the flavours.
Castelvetrano
The city of the olive oil, the Temples and brown bread. The olive tree....legends and myths, history and religion , in this tree there are the their highest expressions Very large olive trees woods are typical from the “brown bread” land, created by the ancient Selinunte people, an unique mix for your taste. You must taste the “nocellara” olives, the extra virgin olive oil and the brown bread, hand made, keeping the secrets of the water and the two different local meals, the “Russulidda” and the “Tumminia”. You must taste the “nocellara” olive mashed and dressed with olive oil, black olives and brown bread.
Trapani
Its gastronomy is a rainbow of flavours, maintaining still today unforgettable traces for the Arabic, Norman, Spanish and Greek culture. Noodles with spiny lobster, pasta with pilchards, boiler octopus, marinated eel, musseddu, are the savours of the good Trapani cooking, but for the fans of DOC flavours, they must visit the “tonnare”, but over all the queen of “Tonnara” the "Tonnara of Favignana", where they can taste the Bottarga, “The Mediterranean caviar".
Erice
Origins, history, recipes, middle age pictures, where since generations is handed down the art of “Dolci di Badia". Here the sweets culture, between the long times ago flavours and the today taste maintain the standards of the pastry’s art of Sicily. Erice reveals the secret sweets made by the San Carlo Convent Nunts, where the enclosed nunts were use to prepare unique dishes. In Erice you can taste and buy the pastries of the convent’s tradition: li "muccunetta", i "tagliancozzi", i "minni ri virgini", i "cucchitelle".
Palermo
Also Palermo has a great food tradition a mix of rich and poor dishes. Rice balls ,pasta with Broccoli, “la pasta u furno” (the Timbale of small ring pasta mentioned in the “Gattopardo”); the “Stigliole” a kebab of lamb or Calf guts with onion rings and parsley; the “Sfincione”, a sort of soft pizza seasoned with tomato, salted anchovies, “Caciocavallo” cheese and breadcrumbs. Visit Palermo gastronomic is an exciting and unforgettable experience.
Monreale
The Monreale gastronomy is rich of typical dishes. The several restaurant of the city centre offer the best of Sicilian and international cousin. Incomparable are the shape biscuits, created by San Castrense convent’s nunts and the baked with wood bread, with a unique taste and flavour.
Wine Tourism
From Contessa Entellina at Pantelleia, our wine-yards and our grapes generate very good wines. Neri d’avola, Inzolia, Catarratto, Grecanico, Grillo, Marsala e Passiti. The old art of wine-making and the repeating of old methods of grape-gathering renew year by year, with the high quality of the product the centenary tradition of making wine.