Sicilian cuisine, as well as architecture, is based on a multitude of Arab-Norman and Roman influences resulting in a variety of extraordinary dishes. It is characterized by strong tastes, smells and colours and by a mixture of old and modern recipes which, however, have some elements in common, such as the use of herbs.
Our selection of recipes traditional Sicilian ones derived from folk cooking. This is why many of the recipes make large use of the so-called "poor" ingredients.
Pasta plays an important role in our cuisine, mostly because in the past Sicily was one of the main wheat producers in the Mediterranean area. It was during the Arab and Spanish rule, however, that grain growing was increased. Among all the types of pasta peculiar to the Trapani area, the "busiati" are certainly worth mentioning. Their name derives from busa, the knitting-needle used in their preparation.
Fish recipes are among the most widespread and appreciated in Sicily, particularly in the Trapani area, where fishing still plays an important economic role. These dishes show strong Arab, French and Spanish influences.
And last but not least the dessert! Sicily's confectionery tradition is extremely old and rich. Here, too, we find a strong Arab influence, mainly for the sharp contrasts between the ingredients used. With their flavours and colours, Sicilian sweets are delicious to both the taste and the sight.

And don't forget to serve these dishes with our suggested wines!