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Our gastronomy introduces him various for tastes and odors. Around the traditional specialties they are such and so many the combinations, to offer the possibility to satisfy any gustatory demand.Absolute protagonist of the local gastronomy, true excellence, is the Cous Cous, flat typical of many Arabic countries, here prepared primarily according to the traditional recipe of the territory, with the soup of fish and available in all the restaurants of the town. Cous cous apart, there is the embarrassment of the choice: fresh fish, curls and swordfish, but above all tuna, that salty, that spicy, the so-called sasizzella, but also ventresca and bottarga. Other dish not to be lost is the typical local fresh pasta the so-called busiate. seasoned with the I crush to the trapanese, tomato, garlic and parsley.To end in beauty every meal they there was room for the sweets: common temptations for the palate are cannoli, you cancel, you granulate and ice creams of every type; the absolute greediness from these parts, however, is the caldofreddo, a cup with fund of ice cream, hat of sponge cake soaked of rum, covered by climbed on whipped cream and a casting of warm chocolate. How to withstand him?