Winter Holidays
A taste of culture and the culture of taste Winter Holidays
Winter in western Sicily is all about the relaxed pace, discovery and wonder, for the eyes and for the tastebuds. So, enjoy a weekend treating yourself to this luxury.
Tasty winter
- In Trapani, visit the city’s museums, starting with the Museo Interdisciplinare Regionale A. Pepoli, and take a tour of the bakeries to find the best graffe (doughnuts).
- In the town of Erice, experience wonderful scenery, the stunning works on display in the Polo Museale A. Cordici and, last but not least, sample Erice DOC wines, dolcetti di badia (almond cakes) and mouthwatering genovesi (filled pastries).
- In Buseto Palizzolo, visit the Museo della Civiltà locale to explore the local heritage, including the history of culinary specialities like busiate (long spiral-shaped pasta).
- In Mazara del Vallo, visit the Museo del Satiro and then try Tunisian-style couscous and local specialities with “gambero rosso” (giant red shrimp).
- In Paceco, visit the Museo della Civiltà del Sale, immersed in tradition and nature, and then stock up on local products, such as Nubia garlic and Pizzutello sun-dried tomatoes.
- In Valderice, take a walk to the Tonnara di Bonagia to look for tasting events or places to buy tuna products.
- Discover the traditions surrounding bread at the Ecomuseo del Pane e del Grano in the Polo Museale of Salemi (the former Jesuit College), then look for dairies in which to try Vastedda del Belice or zabbina (warm ricotta) and wine cellars where you can sample Salemi IGT wines.
Erice Doc
Erice DOC was born in an area with a very ancient winemaking vocation, the functional elements of the bagli, from the millstone – where the grapes were pressed – to the press to the cellar, are architectural testimony.
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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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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.
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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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Museum of the Satyr
The Museum of the Satyr tells the story of the submerged heritage of the Strait of Sicily, whose findings tell a millennial history of contacts between peoples and cultures.
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Cous Cous
Couscous is a semolina-based dish of Berber origin and a traditional part of North African cuisine.
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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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Salt Culture Museum
The Museum of Salt Culture is for importance included in the official guide of the European Union dedicated to the museums of the Mediterranean.
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Nubia Red Garlic
A dominant ingredient in Sicilian cuisine, and indeed western cuisine in general, garlic is an almost alchemical ingredient in recipes with unmistakable flavours, where its strong smell and aroma help define theidentity of a dish.
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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.
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Tonnara of Bonagia
In Bonagia, in front of a small and picturesque harbor, there is the Tonnara di Bonagia, one of the most important and ancient tuna nets of the territory.
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Prodotti Di Tonnara
This category comprises the various products derived from tuna processing: tuna in olive oil, tuna offal, ventresca (tuna belly), tuna salami or “ficazza”, tuna heart, tuna bottarga and other varieties.
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Vastedda del Belice g.U.
The only Italian PDO stretched curd cheese produced from sheep’s milk, Vastedda is made from the milk of the Belice sheep, an indigenous breed that is found in the area between Trapani, Agrigento and Palermo.
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Zabbina
This name, of Arabic origin, means sheep’s milk ricotta and whey.
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