Trapani Cuisine and Traditions
Trapani is a well-known platform for tourism and though many consider it to be mundane, above all it is cultural, not only for its history and archaeological sites but also due to the ancient tradition of gastronomy.
In recent years, these very extraordinary features have also become the engine of success that is making a name for Trapani as a tourist destination.
It is a success in two branches of tourism: the luxury end of the business, but especially in the low-cost tourism range, for Trapani is equipped with a slew of first-rate hosts, including bed & breakfasts, holiday apartments, and farms. Take a quick peek at www.egadistar.it to see some of the fine vacation rentals that Trapani has to offer for exceptionally low prices! They offer a wide variety to accommodate any niche of customers, so there is something for everyone.
The significant aspects of this place, its history, and its evolution have affected and continue to affect
gastronomy and the use of food products.
The matrices of this engine are: the land and the sea.
The city of Trapani, which today is made available to be visited by tourists on holiday, cannot be separated from its traditions, for they are vital to the very essence of Trapani.
The cultivation of grains, wheat, olive, and the vineyards represent the activities about which the people busy themselves in their homeland of Trapani.
In each house the owners make it a necessity to have the exquisite oil and its derivatives, as well as a barrel of wine, whether it be the most easily drinkable or of a more fancy grade in in the Marsala wine category.
Each family of the territory of the districts boasts of their special recipe to make a magnificent wine and the same applies to their making of oil.
Products were processed in the most natural of ways utilizing only ancient peasant wisdom.
Each district boasted of their productions and methods used for storage. In fact, a large majority of their activity revolved around the production of a food-related item for later sale or recognition.
This wisdom, then manifested itself in the kitchen and was applied to the preparation of dishes primarily relevant to rural life.
A farmer usually leaves the house for duty during the day, while the whole family, his wife included prepares food in the fire place until it is hearty and appetizing, while also managing to care for food’s perishable nature.
Flavor and shelf life played a vital role in the use of garlic, which Trapani has always used in large quantities, and remains to do so to this day, for it is the foundation of all modern culinary preparations.
One of the delicacies that is a must is the world of today is “pasta alla trapanese” with pesto (a mixture of garlic salt and tomato).
It is a recipe/preparation that is simple in composition, requiring only: garlic, extra virgin olive oil, tomato, salt, parsley, and preparation. This special sauce (pesto) works with raw ingredients upon stirring, allowing you to achieve balance the various items.
Tourists who are in our city experience this delectable recipe along with others. We inform them of the proportions, the doses, and where to find the raw materials.
At one point in time during the 19th century, a poor man with talent in the culinary field began to travel around the world, alongside our vessels leading the world in: salt, preserves, and marsala wine.
To the populace of peasants, gastronomy of Trapani is antagonistic to the culture and cuisine of the sea.
The city since the sixteenth century, has been a town of fishermen and sailors. The favorable geographical position on center of the Mediterranean allowed Trapani to be a crossroads of culture and trade not only with the Mediterranean but also with the countries of the North Sea, where the salt of Trapani was exported, especially for preserving cod .
The world really turns like a top, and so the city is already full of Finns, Norwegians, Danes, Swedes and more in March. Albionic blondes stand on the streets of the town with the local population.
These, they do not eat cod when on holiday in Trapani, but they peruse and browse all the seafood specialties of the city. Sailors and fishermen receive inheritances of the seemingly infinite number of recipes of the sea, passed down from father to son, from family to family, with a strict sense of confidentiality.
So it is easy to meet Mr. Olson or Mrs. Haniken after a day of relaxation on the beach; they walk up to the fish markets’ shoppers, asking them, “What kind of fish is this; how to prepare it; how to fish?”
And although it is possible they do not understand much of the spoken language, they understand just as equally as the western with respect to their facial expressions or smiles.
The two peoples of far away and entirely different cultures find a way to communicate, to understand, and to become friends. Maybe the world would be more peaceful place if people travelled more, got a chance to know others better and eat together with them at the same table. But it is not always possible. And so we are satisfied if that happens spontaneously as a result of tourism.
If you ask what the gastronomic specialty of Trapani is, the majority of people will respond that it is the couscous and pasta with pesto. Perhaps these are the specialties most universally known and commonly made, but how many more thousands of recipes and preparations produces this earth.
If they are not the products of the earth, they are certainly the products of the sea because with fish, the Trapani people do everything. Above all, they use them in dishes with pasta on the side. It is a process in which all species are involved, most notably fish, the species with low commercial value.
Tourism at a Low Cost apartmentt, Low Cost Kitchen. A Winning Formula.
When the first tourists arrive in July, perhaps to save money, it is a particularly desirable season, it is the time that you begin to draw in some delicacies. Some species are available at a low-cost locally, are tasty, full of eggs, small in size, and are traditionally fried, but also come with the addition of spaghetti. The fish fit neatly with simple sauces and are becoming a culinary delicacy. The locals eat them whole, head and all, and occasionally- with the eggs.
A dish so succulent, in the past, it was important to taste the company of a robust wine. Up until 50 years ago, the wines of the region were very robust and of high grade, certainly not refined, but excellent to taste alongside the traditional dishes. In fact, the robustness and tannin completely did away with the aftertaste of the fish fry and garlic.
Today, no one produces a wine so robust. It’s almost insulting. The modern trend in international areas include wines of a low-grade and noticeably less genuine in taste. But the whole territory of Trapani is quickly becoming an area of production of the best quality of wine with the great respect of all the international experts.