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
7 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.
- - A day of eating in Trapani. A twenty-seven minute circuit of Trapani's street food counters, seafood and pizzerias, filmed over a single day in the old town. It records what the city actually eats rather than the dishes that appear in guidebooks.
- - A fair of Sicilian produce. Trapani's local station covers ViviTrapani, a market fair of regional food, wine and craft held in Piazza Vittorio Emanuele in July 2025. It ran for nine days across the middle of the month.
- - A bakery since 1893. A visit to Antico Forno Pollina, a family bakery that the film says has been running since 1893, and to a traditional Trapani pizzeria. The baking is still done by hand.
