Gastronomy - Food and wine in Trapani
Sicily is rightly famed for its food and drink, and the island's cuisine reflects the different cultural influences which have shaped Sicily over the centuries.
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Sicily's rich desserts and pastries are famed far and wide. Cannoli, sweet tubes of ricotta, can be found all over Italy but those in Sicily are the original and the best. Arab influences show in the popular brightly-coloured sweets made of marzipan, and in the sinfully rich cassata, which comes in both ice cream and cake varieties, made from ricotta with bits of candied fruit and chocolate.
Ice cream, gelato is another speciality, to be enjoyed during a leisurely evening passeggiata.
Sicily's home-grown products make for a rich and varied spread, ranging from bright oranges and lemons to tasty cheeses like pecorino.
Seafood is another staple of the diet, particularly around the coastal towns. Pasta with sardines (con le sarde) is local favourite.
Couscous is another example of Sicily's mixed food heritage.
One of the treats of a hot day is a good granita. This refreshing slush of fruit and ice comes served with both a spoon and a straw, and is a delicious way to cool down in the sunshine. The most typical flavours are fresh local lemons or the Sicilian oranges which can also be enjoyed as a freshly-squeezed juice (a spremuta).
Sicily's most renowned wine is Marsala, a dessert wine, but there are several good reds and whites from different parts of the island. Restaurants offer a house wine, white or red, which is generally cheap, local and of reasonable quality.
As well as all the local culinary specialities, you'll also find all the normal Italian foods like pizza and pasta in every variety.
Cheap and tasty hot snacks like Arancine, rizzuole, sandwiches with panelle, crocchette can be bought from a tavola calda, rosticceria or a bar.
Desserts sometimes seem like an afterthought in Italian restaurants; you can usually find a more inspiring (and economical) choice at one of the islands many pastry shops (pasticcerie).