The Province of Trapani

 

 

 

About sixty mile west of Palermo, in the extreme tip of the island, since prehistoric time, the Elymians occupied and founded settlements in the area known as Trapani. They built a fortress on top of the nearby mount San Giuliano, to defend themselves from the Phoenicians, the Carthaginians and the indigenous populations. This city was called Erice and the settlements and the port were used as a trade center and also by the fishermen.

The port of Trapani, because of its curved shape, was named by the Greeks “Drepanon” which means the sickle. Because of the strategic positions of this port-city it has been disputed by all the powers in prehistory and in our times. In fact it was a naval base for the Phoenicians, the Carthaginians, the Greeks, the Romans, Saracens and all the nations that dominated the Mediterranean Sea.
Trapani has around 70,000 inhabitants, with an economy based on the canning industry and fishing, in particular the tuna fishing that is abundant and carried out in the traditional way. Extremely important to the economy of the province is the wine production included the Marsala wine and the trading of sea salt.

The Egadi Islands are part of the province of Trapani, included Pantelleria, famous for the Passito, a dessert wine, the raisins production and the capers, abundantly used in the Trapani’s kitchens and for its medical quality (it is a carminative).
On the table, Trapani and its province are an experience for your senses, for the richness of the food, the colorful presentation, the flavors and for its variety.
Cuscus alla Trapanese is made with semolina cooked in a fish broth, differently from the North –African style served with meat and vegetable broth. Cuscus cooked with water is offered as a dessert by adding milk, toasted almonds and pistachio, raisin, honey and sugar.
Carciofi a fucuneddu, are steamed artichokes, stuffed with a chopped combination of anchovies, onions, garlic, parsley and breadcrumbs.

The tuna is cooked in every possible way: baked, barbequed, in sauce or fried and the taste is overwhelming. Cernia alla Trapanese is sliced grouper cooked with vegetables and served with their puree. The puree is a delicious sauce when used as a condiment for spaghetti.
Other pasta dishes like the spaghetti all’uovo di tonno, pasta

seasoned with tuna fish bottarga (grated tuna fish eggs) or the pasta con aragoste, lobster sauce with tomato, garlic and herbs or the spaghettini con melenzane, thin spaghetti with eggplants, tomatoes, capers, anchovies, peppers, olives or the pasta al pesto Trapanese, the unsophisticated pasta simply seasoned with fresh, raw garlic, basil and oil or if you like, mix in chopped fresh tomato: these are some of the pasta specialties you can discover in every house or in some of the modest local trattorie.

Pasticciotti di Mazzara, almond paste pasties stuffed with preserved apricots and citrons, or the ricotta cream turnover baked or fried, called cassateddi, or the sfingi which are fritters stuffed with raisins and dusted with cinnamon and sugar or the cannoli, they are special treats for breakfast, for a snack or dessert. Or on the light side combine some fruits in season with zabaglione al Marsala or slowly sip a glass of vintage Marsala wine or some Sicilian Gold, a light alcoholic beverage, is an ideal way to conclude your dinner and relax.