Favignana is a place where history merges with cuisine, creating an unparalleled gastronomic experience. With a history spanning Phoenician, Roman, Arab and Norman civilisations, the island has developed a unique culinary tradition, shaped by the influence of ancient cultures. Its waters have been a source of livelihood for the local population for centuries, with fishing defining the gastronomic identity of Favignana. Today, sustainable fishing is at the heart of island life, with fishermen following traditional methods to ensure the freshness, quality and sustainability of their products
To find out what to eat in Favignana, you can take inspiration from the most iconic recipes of the local culinary culture
COUS COUS ALLA TRAPANESE
It is the dish that most embodies the fusion of cultural and historical influences that characterise Sicily, offering a unique tasting experience
STORY
The history of this couscous dates back to centuries ago, when the Mediterranean trade routes favoured the exchange of spices, ingredients and culinary traditions between the Arab, African and Sicilian cultures, thus reflecting in the couscous a perfect harmony of aromas
INGREDIENTS
The basis of this dish is represented by couscous, durum wheat hand-processed to obtain a soft and light consistency, which is enriched with a mix of seafood and local fish
BUSIATE ALLA TRAPANESE
This artisanal pasta embodies the art of traditional preparation handed down from generation to generation, representing a symbol of Sicilian craftsmanship
STORY
The history of Busiate alla Trapanese dates back to ancient times, when women from Trapani, with skill and mastery, began to create this spiral-shaped pasta using a simple knitting needle or a wooden stick. The pasta was then rolled around the support, creating this spiral effect, similar to fusilli
INGREDIENTS
Accompanied, as suggested by the tradition, with pesto alla trapanese made with dried tomatoes, almonds, garlic and fresh basil. In origine venivano anche aggiunte le patatine fritte sopra la pasta
FRIED CASSATELLE WITH RICOTTA CHEESE
Very similar to large sweet ravioli, they were already known in the 1700s in the Trapani area
STORY
The history dates back to ancient times, when the skilled hands of Sicilian women began to shape this delicacy, combining simple ingredients, also deriving from the different dominations by which Sicily has always been characterised.
INGREDIENTS
Durum wheat pasta flavoured with Marsala wine and lemon zest. Inside it has a heart of sheep's ricotta, sugar, cinnamon and delicious chocolate chips, fried for a perfect crunch
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Punta Sottile
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Home surrounded by greenness 120 square meters 3 bedrooms 2 bathrooms large outdoor swimming pool
