Trapani, the land of salt-pans, harbours and flavours

Pesto alla trapanese Ph Maurizio Maurizi

Sicily is the land of windmills,  salt-pans  but, most of all, is the land of the harbours. In that places, along the years,  many different  people met, sharing knowledge, culture and flavours. In this multicultural region born the pesto alla trapanese, a sauce made of many delicious ingredients.

History of pesto alla trapanese

In this type of pesto you can find a mixture of sea, knowledge, salt and social identity.
It was born in the Trapani  harbour, one of most fundamental places in the  Mediterranean  sea. Genoese boats stopped there during their journeys toward the East, leaving their traditions and products like their  agliata  genovese  a sauce made with basil, garlic and nuts. Sicilians changed this recipe using ingredients  typical  of the island like almonds instead nuts, and adding tomatoes.

The pesto alla trapanese is a peasant dish made of simple ingredients strongly linked to the territory. To prepare it in fact you need: red garlic from  Paceco  (a village close to  Trapani),  pizzuttello  tomatoes (it is a small oval tomato with an extremely delicious pulp and sweet bitter taste), PDO olive extra virgin oil from the Trapanese  Valleys, salt from  Trapani  salt-pans, PDO basil and pecorino (Italian sheep’s milk cheese) and almonds from  Erice.  The busiate  are the best kind of pasta to  seasoning  with pesto  alla  trapanese, but you can try it with any kind of Italian pasta, both dried and home made.

This recipe is so important that it is been included in the traditional agricultural Sicilian products by the department of agricultural policy.

 

Why visit Trapanese province

You need to go to  Trapani  to visit the  salt-pans  and the windmills, to dive into its light blue sea, to discover the ancient Erice and above all to taste its flavours that you can find in our Sicilian Appetizer and Dinner boxes.