• TYPICAL PRODUCTS

The gastronomy in Marsala, as the whole Sicilian cuisine, are rich of colors, tastes, styles and imagination. They mixes with harmony the fruits and vegetables with the meats and with the fish; similar and conflicting tastes are mixed wisely; ancient recipes are used; aromas of so many grasses are discovered. Extraordinary dishes are born, very good sweet , fruit of the different cultures that lived in Marsala … Greek , Roman, Arab and Spanish.

Suggestion to taste all, from the good fresh fish of the Mediterranean one to the tasty shellfishes, from the simple and poor dishes of once to those more refined proposed by our good chefs by the typical appetizers to the spectacular sweets of the Sicilian tradition.

Particular dishes to be tried and to taste for bringing home remembers of new tastes. So many proposals:

Panelle, bruschette to the Sicilian, arancine, pizza sfincione, pasta with the curls, pasta with the Sardinians, pasta with the bottarga, couscous of fish, beefsteak of tuna, Sardinians to beccafico, cannoli, cancelled Sicilian, cassateddri of fig tree, cappiddruzzi of ricotta, fruit martorana, etc.

The oil: a sign apart.

Constant of the Sicilian cuisine, essential element , secret ingredient of so many sweets, the oil in Marsala is the king of the table! The cultivation of the olives in the valleys around Marsala goes up again to the ancient Greek times, but it purchases a meaningful importance under the domination of Borboni and it grows up to our days.

It is a good oil, of quality, drawn by the variety Nocellara of the Belice and Cerasuola.

The harvest of the olives is made in autumn, to hand, and the olives are preserved and squezeed rigorously within 2 days according to tradition.

An oil is born from the green color with reflexes yellow gold, from the strong and clean perfume and a taste slightly yielded with a spicy aftertaste.