The most typical products include the red shrimps of Mazara del Vallo and the typical cheese Vastedda , produced in the Valle del Belice, with the European Union’s protected designation of origin.

The city gives its name to a variety of pesto – the pesto alla trapanese – made using almonds instead of the traditional pine nuts in Ligurian pesto. 

The black bread of Castelvetrano is cooked in a wood-burning oven and is coffee-coloured on top with a golden-yellow interior. The black colour comes from mixture of different flours, obtained from grains and local wheat. 

Trapani sea salt bears the PGI logo, is a Slow Food product and is famous worldwide! It’s still produced according to ancient artisan techniques which require a 5 to 6-month long process and harvesting during the summer. It’s mainly produced within the Riserva Naturale Orientata Saline di Trapani e Paceco, which offers picturesque views of windmills, pyramids of salt and pink flamingos. 

The history of oil and wine in Sicily also runs through Trapani. Its excellent products include two varieties of extra virgin olive oil, Valle del Belice DOP and Valli Trapanesi DOP, plus the Alcamo, Marsala and Contessa Entellina wines, produced between the province of Trapani and Palermo.

The red garlic of Nubia is famous for the intense purple-red colour of its exterior: it’s the main ingredient in one Trapani’s most well-known dishes, a pasta cu l’agghia.

The capers of Pantelleria give dishes an intense, unmistakable flavour. One of the dishes in which they’re used is the irresistible aubergine dish caponata, the caponata di melanzane.