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ItalianoTrapani
Trapani is the westernmost part of the island of Sicily, in Italy. It is a major centre for viticulture.
Cities
[edit]
- 1 Trapani — attractive city and gateway to Pantelleria and the Egadi islands
- 2 Alcamo — a provincial town known for its wine production
- 3 Calatafimi Segesta home to the Castle of Eufemio, is characterised by its lanes and small streets of Arab derivation
- 4 Castellammare del Golfo
- 5 Erice — stunning medieval town, castle and great views over the west-coast. The cannoli at Cafe Maria are incredible and should not be missed.
- 6 Marausa — town and beach just south of Trapani
- 7 Marsala — interesting museum, home of the famous wine
- 8 Mazara del Vallo — Arab influences including a couscous festival
- 9 San Vito lo Capo — beautiful beach surrounded by mountains
- 10 Scopello — a maritime village near the Nature Reserve dello Zingaro
Other destinations
[edit]- 1 Aegadian (Egadi) Islands — relaxing islands off the west coast
- 2 Mozia — ancient Punic city built on the island of Mozia overlooking Marsala
- 3 Pantelleria — Arab-influenced solitude between Sicily and Tunisia
- 4 Segesta — a Greek temple, theatre and ruins
- 5 Selinunte — a group of impressive Greek temples and ruins of Greek city
Understand
[edit]Trapani encompasses the western tip of Sicily. It is surrounded by the sea on three sides, with higher mountains only in the northeast. Trapani includes the offshore Aegadian Islands and the island of Pantelleria.
The area was occupied successively by the Carthaginians, Greeks and latterly by the Romans. The port of Trapani, first known as Drepana, then Drepanon, was inhabited by the Sicani and the Elymi becoming a prosperous Phoenician trading centre by the 8th century BC. It was taken by the Carthaginians in 260 BC and by the Romans in 240 BC, becoming a civitas romana until 440 AD when it was sacked by the Vandals, then by the Byzantines and ultimately by the Muslims in 830. In the 16th century, it received privileges under Emperor Charles V of Spain, who also strengthened the town walls.
Climate
[edit]Sicily has an arid Mediterranean climate. In midsummer, temperatures become almost unbearable for some Central Europeans. Early summer and autumn are ideal months for travel, although occasional thunderstorms must be expected. In winter, daytime temperatures around 10°C are often pleasant even for walks. The last snowfall years ago is still a bad memory for most Sicilians.
Get in
[edit]By plane
[edit]Trapani-Birgi Airport (IATA: TPS) receives flights from a number of airlines, including international flights by Ryanair.
By car
[edit]The northern part of the province can be reached from Palermo on the toll-free A29 Palermo - Trapani motorway; from the junction west of Alcamo, the access road to Trapani is called A29dir.
The southern part of the province, including Mazara del Vallo, can also be reached from Palermo via the A29 motorway, but at Alcamo, you stay on the motorway heading south, which ends just before Mazara del Vallo.
To reach Marsala from Palermo, you can take the route via Trapani or Mazara del Vallo (a little further away). A large stretch of country road remains in use in both cases.
From Messina (ferry port) or Catania the easiest way is via Palermo, from Syracuse and the towns in the south (Gela, Agrigento) you can use the southern coastal road SS115, which runs along the entire south coast of Sicily from Syracuse to Trapani.
By bus
[edit]Bus connections are provided by numerous companies, with buses operated by Autoservici Segesta or AST (Azienda Siciliana Trasporti) providing regular connections between Palermo and all major cities in the region.
By train
[edit]Palermo - Trapani and Trapani - Marsala lines of the Ferrovie dello Stato
By boat
[edit]Ferry connections from Civitavecchia and Tunis (Grimaldi Lines) arrive at the Trapani ferry port. There are also ferry connections to Pantelleria and the Aegadian Islands.
Get around
[edit]There is a railway connection between Trapani and Marsala, but otherwise the best way to get around is by road, either by car or motorbike or by using the well-developed public bus service.
See
[edit]- Segesta: excellently preserved Doric temple
- Selinunte: Greek temple complex and Acropolis (ancient city)
- Mozia with the archaeological finds of ancient port facilities
- Erice: the ancient town with its churches
- Marsala with its wine-growing areas and the salt pans with the famous windmills
Do
[edit]- Excursions to the nature reserves around the Monte Cofano and from Zingaro Crossing to the island of Mozia
- Excursions to the Aegadian Islands
Eat
[edit]In the west of the island, more fish dishes are served, and due to the short distance to the fishing ports, the fish can often be enjoyed freshly caught. Trapani and its territory are affected in their gastronomy, more than other areas of Sicily, by the greater number of foreign influences and in particular by the Arab domination. But it assumes a fundamental difference in the massive use of fish instead of meat.
Typical dishes
[edit]- Cuscus alla trapanese: Handmade semolina couscous steamed in a traditional terracotta pot (mafaradda), typically served with a rich fish broth instead of the meat-based seasonings common in North Africa.
- Pasta cull'agghia: A local variation of pesto made with basil, garlic, olive oil, and raw almonds, tomatoes, and pecorino cheese—known as pesto alla trapanese.
- Traditional sweets: In addition to Sicilian cassata and cannoli, look for regional specialties such as cassatelle (ricotta-filled pastries from Dattilo and Napola), cosi duci (almond-based sweets from Castellammare del Golfo and the Erice hills), bocconcini di Erice (marzipan with citron liqueur filling), and cassata ericina.
Traditional ingredients
[edit]
The Trapani area has a distinctive pasta culture shaped by local techniques and Mediterranean ingredients:
- Busiati (or busiato): The signature pasta of western Sicily, hand-rolled around a thin rod (busu) to form spiral shapes. Often served with pesto alla trapanese.
- Gnoccoli: Similar to busiati, but with the ends pinched to create a tapered, elongated form. Commonly served with tuna ragù.
- Cuscus: Couscous is traditionally made by hand (incucciata), rolling semolina between the palms to form grains the size of peppercorns. Steamed in a mafaradda and typically served with saffron-scented fish soup.
- Bottarga: Salted and dried tuna (or mullet) roe, traditionally grated or shaved over pasta, crostini, or salads. In Trapani and surrounding coastal towns (like Favignana and San Vito Lo Capo), bottarga is often made from bluefin tuna, a nod to the region’s historic tonnare (tuna traps) and fishing traditions.
Cheeses
[edit]The Trapani hinterland is home to several unique cheeses, many of which are recognised as traditional agri-food products (P.A.T.) or have protected designation status (DOP):
- Vastedda della Valle del Belìce (DOP): The only sheep’s milk stretched-curd cheese in Italy, with a soft, tangy flavour. Produced in nine municipalities of Trapani province.
- Ericino (P.A.T.): A mixed-milk cheese (sheep and cow) from the Erice region, aged and often eaten with bread or in rustic dishes.
- Caciotta degli Elimi (P.A.T.): A semi-cooked sheep’s-milk cheese from the Calatafimi area, named after the ancient Elymian people.
- Cofanetto (P.A.T.): A traditional sheep cheese from the slopes of Monte Cofano.
- Piddiato (P.A.T.): A stretched-curd cheese, born from repurposing Pecorino curds.
- Pecorino Siciliano (DOP): Widely produced in Trapani and throughout Sicily; salty, aged, and robust in flavour.
Olives and olive oil
[edit]Trapani province is renowned for its olive production, particularly the Nocellara del Belice cultivar—also known as Castelvetrano olives—used as both table olives and for oil. The region is part of the Valli Trapanesi PDO, a protected designation for extra‑virgin olive oil established in 1998, prized for its fruity, slightly peppery, almond-infused notes.
Many olive farms and mills in the area welcome visitors for guided tastings and tours:
- 1 Case di Latomie, Contrada Latomie, Castelvetrano (TP). Historic olive oil estate with original stone mill and centuries‑old olive groves. Offers guided tours and tastings featuring extra‑virgin olive oil (Valli Trapanesi PDO), bruschetta, local cheeses, almonds, and pesto alla Trapanese. Booking recommended.
- 2 Baglio Ingardia, S.P. 29 Trapani‑Salemi, C.da Porticalazzo, Paceco (TP). 18th‑century estate offering guided tastings of both extra‑virgin olive oils and DOC wines. Focuses on native cultivars and traditional processing methods, with a strong emphasis on sustainability. Visitors can explore olive groves and vineyards and sample oils paired with local cheeses, bread, and produce. Advance booking recommended.
- 3 Terre del Monte Vultaggio, Contrada Calvaruso, Erice (TP). Small family-run estate specialising in organic extra‑virgin olive oil, produced on the lower slopes of Monte Erice. Offers guided mill tours, olive‑oil tastings, and retail sales. Ideal for experiencing local terroir and production methods. Booking advised.
- 4 Terre di Shemir, Contrada Guarrato, Trapani (TP), ☏ +39 348 017 2893. 10:00–18:00. Family-run estate producing high-quality extra‑virgin olive oil using native cultivars and sustainable practices. Offers olive grove tours, tastings, and direct sales. Located in the countryside south of Trapani. Advance booking recommended.
Drink
[edit]Trapani is the most extensively cultivated wine-growing province in Italy. Its vineyards are primarily planted with native varieties such as Grillo, Catarratto, Inzolia, Zibibbo, Trebbiano, and Nero d'Avola, which yield wines that are appreciated worldwide—several of which are recognised with Denominazione di Origine Controllata (DOC) status.
Among the most notable wines are Marsala, in its many variations; Moscato and Passito di Pantelleria; and Bianco d'Alcamo. The region is also known for its sweet and dessert wines of good alcohol content. Trapani produces six DOC wines: Marsala, Delia Nivolelli, Bianco d'Alcamo, Moscato di Pantelleria, Erice, and Salaparuta.
Erice DOC wine route
[edit]
The Erice Denominazione di Origine Controllata (DOC) spans the hills and valleys of northwestern Sicily, covering parts of the Trapani province—including Erice, Valderice, Custonaci, Buseto Palizzolo, Paceco, and Castellammare del Golfo. Characterised by limestone-clay soils, Mediterranean climate, and coastal breezes, the area is ideal for cultivating both native and international grape varieties. Wines such as Nero d’Avola, Grillo, Catarratto, Syrah, and Chardonnay are known for their freshness, elegance, and aromatic depth.
The officially recognised Erice DOC wine route (Strada del Vino Erice DOC) is one of Sicily’s 13 regional wine routes. It connects wineries, tasting rooms, restaurants, and agritourism lodgings throughout the region:
- 1 Fazio Wines, Via Trapani, Erice. Founding member of the Erice DOC, established through the collaboration of the Fazio family and winemaker Giacomo Ansaldi. Produces Grillo, Nero d’Avola, Catarratto, Müller Thurgau, Cabernet Sauvignon, and Syrah on the slopes of Monte Erice. Offers tastings and cellar tours. Advance booking recommended.
- 2 Ottoventi Winery, Contrada Torrebianco - Rico S.S. 187 km 6+665, Valderice. A family-run estate located at the foot of Mount Erice, Ottoventi combines modern architecture with traditional winemaking. Known for its elegant tasting room and guided tours that explore both the cellar and surrounding vineyards. Classic and selection tastings available by reservation.
- 3 Firriato – Baglio Sorìa, Via Salemi, 710, Paceco (TP). A key estate on the Erice DOC route, Firriato's Baglio Sorìa combines advanced winemaking facilities with traditional barrique ageing rooms and vineyard views. Tours include tastings of their renowned labels like Santagostino and Harmonium, guided by in-house oenologists. Accommodation, restaurant, and wine-related experiences are also available. Advance booking required.
- 4 Baglio Ingardia, S.P. 29 Trapani Salemi, 162 - C.da Porticalazzo, Paceco. Set in an 18th-century estate, Baglio Ingardia offers wine and olive oil tastings focused on Sicilian DOC wines and extra virgin olive oils from native cultivars. Emphasising sustainability, organic agriculture, and family tradition, guided visits reveal the terroir and flavours of western Sicily.
- 5 Barone di Serramarrocco, Via Alcide De Gasperi 15, foothills of Monte Erice. Historic estate (since 1619) offering guided cellar tours and tastings of Grillo, Nero d’Avola, Quojane (Zibibbo) and Pignatello in its hillside winery with views of the Egadi Islands. Visits by appointment.
- 6 Tenute Plaia Agriturismo, Contrada Scopello 3, Scopello (Castellammare del Golfo). Family-run agriturismo producing DOC wines since 2001, mostly from indigenous varieties (Grillo, Nero d’Avola, Catarratto, Moscato, Chardonnay). Offers wine (and olive oil) tastings, vineyard tours, and seasonal meals in a hilltop setting overlooking Castellammare Gulf. Booking advised.
Stay safe
[edit]Even though Trapani has made headlines as a mafia stronghold, tourists aren't effected. Mafia activities primarily involved diverting funds from road construction and infrastructure projects.
Petty crime is at a normal level, so the usual security measures are sufficient. Valuables should not be left openly in cars, and men should not carry their thick wallets in their pockets in the crowds at the market.
Go next
[edit]- Agrigento province – next province on the south coast, featuring ancient Greek temples and ruins
- Palermo province – next province on the north coast, including the city of Palermo with its monumental art and culture
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