The province of Trapani represents a natural bridge between Europe and Africa, the intersection of the Sicilian and the North African culture. Here, as in no other part of the island, the rural architecture of Hispanic origins safeguards the excellence of the food and wine born from the union of the different cultures present in the Western Mediterranean.
Our private guided tour will begin with a walk among the mills and the salt pans of Trapani, where the millenary tradition of salt processing has left little space for modern industrial techniques. We will learn about the history of the salt pans and how the salt workers used a windmill in a rural baglio, and we will taste the different local varieties of this Sicilian "white gold".
The far end of Western Sicily is also renowned for the production of some of the best wines on the island, thanks to the use of native grape varieties such as Pignatello, Grillo, Inzolia and Catarratto, which mature exposed to the warm breeze that blows from the Sahara. Therefore, the fundamental part of our food and wine journey in the Trapani area will be a visit to a winery, with a production of native varieties that is a not-to-be-missed gem. Here, we will have lunch with the traditional dishes from the region, paired with the main wines produced in the local area.