Trapani has enjoyed the mediterranean world more than any other city in Sicily . Greeks, Latins, Arabians, Frenches, Spanishes, travellers, everyone of them has left something on the bodies, cultures, arts and cookery of Trapani. The Arabian, Spanish and French names of our foods prove it.

Trapani's kitchen is mainly "marinara", foods are prepared with fishes, especially tuna. Traditional fishing of tuna has a long history and it is still performed nowadays, even if it is now less profitable, keeping methods and techniques handed down by Arabians.
Therefore tunas rule tables in Trapani, cooked in many ways: grilled, fried, roasted or prepared as sausage to dress first-courses or appetizers.

One of the most distinctive tuna-based dishes is certainly "Ragù di Tonno", ragout prepared with tuna instead of meat.

Every part of a tuna fish is used, for example an excellent product are the fish eggs (bottarga) to enjoy as simple slices with extra-virgin olive oil.

Another very important chapter in Trapani's traditional kitchen is certainly "couscous" (a pasta made of crushed and steamed semolina): born in Maghreb, North Afrika, this food was spread by Arabians through every popolation they ruled.
The original recipe was modified in Trapani by replacing meat with fish according to the local traditions, as such nowadays couscous is one of the most important dish in Trapani's cookery.
In the isle of Pantelleria couscous is especially served with fried or sauteed vegetables.

A distinctive dish in Trapani is "busiate", long little slices of pasta coiled around a wood stick called "buso". This pasta is usually dressed with "pesto alla trapanese" which is prepared with garlic, almond, fresh tomatoes, extra-virgin olive oil, basil and pecorino (sheep milk cheese). According to the tradition this food is usually served with fried aubergines or fishes.

Another traditional product in Trapani is baked bread. A downright festival is dedicated to bread, Festa dei Pani di San Giuseppe (Saint Joseph Bread Festival) in Salemi which happens in the Saint's holyday.
Between the many breads produced in Trapani the most distinctive is certainly the black bread from Castelvetrano, produced with durum wheat, usually served with extra-virgin olive oil, salt, pepper and oregano, or a local cheese known as "vastedda della valle del belice" which is one of the few Italian cheeses produced with full-cream sheep's milk.

"Cabbucio" is another special bread in Trapani, produced with the pasta used to prepare pizza. A typical pizza is cooked in Trapani as well, called Rianata, because of the oregano called "'riano" the recipe asks for, along with tomatoes, grated pecorino-cheese, garlic and anchovies.

Finally, Trapani has some typical sweets as well, like "cassatelle di ricotta", spiced and dressed with Marsala wine or orange-juice or sweets from Badia d'Erice which are almond-based and, last but not least, "sfincie", typical Christmas sweet made from fried pasta of potatoes.
A few more sweets or desserts to remember are "cuccidràti di Natale", "cassate Siciliane", "cannoli" and "mustazzòli di Erice".

Obviously sweets are best enjoyed along with typical wines like Marsala or Passito.