Map
36 Via Giudecca, Trapani 91100, Italy

Chef Pino Maggiore started working at the Cantina Siciliana tucked away in the old Jewish ghetto of Trapani when he was just six years old. Today, he owns it and draws much attention for his slow food approach to dishes like sardines in bread crumbs, stuffed cuttlefish, and pasta alla Trapanese — famous for its pesto made fresh each morning. The dining room takes its decoration from Sicily’s rural past with blue Moorish tiles on the wall and antique curios like lamps, coffee grinders, and cartwheels.

Restaurant
Cantina Siciliana

Chef Pino Maggiore started working at the Cantina Siciliana tucked away in the old Jewish ghetto of Trapani when he was just six years old. Today, he owns it and draws much attention for his slow food approach to dishes like sardines in bread crumbs, stuffed cuttlefish, and pasta alla Trapanese — famous for its pesto made fresh each morning. The dining room takes its decoration from Sicily’s rural past with blue Moorish tiles on the wall and antique curios like lamps, coffee grinders, and cartwheels.