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Pomodoro Pizzutello

Pomodoro Pizzutello Pomodoro Pizzutello
The “Pizzutello” tomato thrives in the salinity of the red, clayey soil in which it is planted, in the Ericine valleys that stretch down to the sea towards Trapani and Paceco.

An agricultural product that safeguards biodiversity, the Pizzutello tomato is a Slow Food Presidium because its production has persisted thanks to the work of a few determined producers.

Known to have been grown in the area for about 80 years, this “dry” tomato (traditionally cultivated without irrigation), has adapted well to this region, becoming a hardy ecotype that – if crop rotations are maintained – is highly resistant to disease and parasites.

It is a small tomato, with a rounded or slightly elongated shape, with a characteristic “nipple” tip (“pizzo”, hence the name).

The tomatoes are bright red when ripe and, as they are very sweet, they are excellent fresh, but they can also be hung up in bunches tied with string – known as “pennula” in Sicilian – or preserved as passata or chopped tomatoes.

A seasonal tomato, the “pizzutello” is sown in the fields in April and harvested from June to September.
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Fig biscuits
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Fig biscuits (also known as “Buccellati” in other parts of Sicily) form part of the confectionery traditions of the west of Sicily, especially in the Agro Ericino and Valderice areas,

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Busiate

This traditional fresh pasta from the cuisine of Trapani, in the shape of thin tubes wound around each other, is said to have inherited its name from the tool traditionally used to make it.

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Capers

They have their roots in the volcanic soil and unique climate characteristics of the island of Pantelleria.

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Cassatelle

Shaped like an elongated ravioli, these much-loved local sweets are found in every bar and bakery from Castellammare to Marsala. Cassatelle are also one of the island of Favignana’s most quintessential sweets!

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These “cassatedde” – traditional ravioli from the west of Sicily, notably the Agro Ericino area – have a strong flavour.

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Couscous is a semolina-based dish of Berber origin and a traditional part of North African cuisine.

Biscuits of Badia Mustazzoli
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Biscuits of Badia Mustazzoli

These are traditional sweets, that were conceived and prepared in Erice’s convents of San Carlo and Santa Teresa, where the cloistered nuns would make these delicious recipes.

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This vegetable soup (with artichokes, cauliflower or broad beans) originates from the salvaging of the semolina, prepared for couscous, that turned out badly. The French origins of this dish are said to lie in its name: “flasque”, meaning soft.

Giant red shrimp
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Giant red shrimp

The aristaeomorpha foliacea – the “gambero rosso” or giant red shrimp – a delicious crustacean that is appreciated by chefs all over the world, is strongly linked to the history of the town of Mazara del Vallo in the far west of Sicily, separated from Tunisia by just under two hundred kilometres. 

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Heavenly sweetness

A shortcrust pastry sweet, whose ancient tradition hark back to Erice’s convents of San Carlo and Santa Teresa, where the cloistered nuns would prepare their delicious recipes.

Cartucciaru yellow melon
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Cartucciaru yellow melon

Cultivated in rotation in the distinctive soil of the Saline di Trapani and Paceco nature reserve, which is characterised by its firm, clayey texture, the Cartucciaru yellow melon is a Slow Food presidium, as it maintains one of the most authentic agricultural traditions in the Trapani area.

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These sweets with pumpkin derive from the exquisite claustral tradition, a tradition that was created to support the convents – as pastries represented a source of income – and which has become a cornerstone of Sicilian confectionery art.

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Nocellara del Belice olives

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The defining ingredient of this bread is tumminia (timilia), an ancient, dark-coloured wheat variety, which is mixed with white flour, making it a soft and flavoursome bread of exceptional quality.

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A dish of humble origins, but for the most discerning of palates.

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The white gold that embellishes the landscape.

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Considered “white gold” since ancient times, salt is one of the oldest minerals formed on Earth and has always been valued by humans: for preserving and seasoning food, as a remedy against certain endocrine imbalances and for body care, as it is rich in magnesium and has a mineralising effect on the bones.

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