Trapani is a city on the West Coast of Sicily, loved by tourists for its rich cultural heritage and crystal-clear coastline that welcomes every year thousands of people from all over the World. Some of these tourists choose to visit Trapani right during the Easter week to witness the Misteri and enjoy the culinary delights that the city offers.
I Misteri di Trapani
In Sicily there are hundreds of centuries-old religious traditions that are passed down from generation to generation. These rites have a deep meaning for all the inhabitants of this wonderful island. One of the most important and ancient traditions in Sicily are the Misteri di Trapani, a suggestive procession that takes place every year during Holy Week through the streets of the city.
The procession has been taking place every Good Friday since 1612. It is one of the oldest processions in Europe and lasts from the afternoon of Good Friday until the morning of the Saturday before Easter. For the duration of the procession, 20 statues, representing the passion of Christ, are carried on the shoulders of devotees. The procession is accompanied by the music of the city’s bands during the hours of the day, while during the hours of the night the faithful follow the statues in religious silence.
Trapani, a province of gastronomic excellence
The province of Trapani enjoys an extraordinary culinary offer recognized throughout Italy, with first-rate gastronomic and wine specialties. Some local dishes such as couscous went trapenese or pesto trapanais have become standard of Sicilian cuisine. With an Arab influence, the cuisine of Trapani is distinguished from other Sicilian regions by the strong use of fish and seafood.
Among the many authentic local products we find in particular the sea salt of Trapani, an Italian product of protected geographical indication (PGI) since 2011, or three varieties of olive oil of Protected Designation of Origin (PDO): the Valli Trapanesi, the Val di Mazara and the Valle del Belice.
The province of Trapani also offers several cheeses classified as traditional Italian agro-food products (PAT) or of protected designation of origin (DOP): Belicino (PAT), Caciotta degli Elimi (PAT), Cofanetto (PAT), Ericino (PAT) and Vastedda della Valle del Belice (PDO), a cheese made from sheep’s milk and with a spun paste.