The absolute protagonist of the cuisine of the trapani area is definitely fish, cooked in many different ways.
A typical dish is couscous, of clear Arab origin, made with steamed semolina and seasoned with fish broth.
Other typical dishes are the flat pizza with oregano; the busiate (strips of pasta twisted by hand around a wooden stick called “buso”), a particular pesto made with raw tomatoes, garlic, basil and almonds, the cabbucio (a sandwich made of pizza dough topped with extra virgin olive oil, anchovies, rosemary and sliced tomatoes).
The local patisserie includes the whole range of traditional Sicilian sweets and is characterized by the fried ricotta cassatelle, the sfincie and the jasmine flower granita.
The production of wine and oil is also noteworthy.