Food, Wine & Couscous
The flavours of a frontier where Sicily meets North Africa — fish couscous, busiate pasta with pesto trapanese, Marsala wine, sea salt and the almond, tuna and citrus that the land and sea provide.
Part of Trapani
4 moments in this segment.
- — Cùscusu — fish couscous. The Trapanese fish couscous — North African in origin, hand-rolled semolina steamed and served with a rich broth of rockfish — celebrated each autumn at San Vito's Cous Cous Fest.
- — Trapani sea salt. The hand-harvested IGP sea salt of the saline — mineral-rich flakes that season the whole of Sicilian cooking.
- — Marsala wine. The fortified wine first shipped by the Englishman John Woodhouse in 1773 — sweet and dry, drunk and cooked with, the most famous product of the province.
- — Busiate al pesto trapanese. Coiled busiate pasta with pesto alla trapanese — tomato, almond, garlic and basil pounded together, the inland cousin of Genoese pesto.
