The sad truth is that even by the sea, you often cannot find a truly fresh and delicious fish meal. Experiments in nouvelle fish cuisine leave me flat while basic fish fair can be quite bland.
This is all true unless you happen to be next to me as I write and, then, you are about to experience traditional seafood recipes with a subtle twist of inspiration.
If Vincenzo has not yet introduced you to the mixed Acrudita, a selection of raw sword fish, salmon and other delicacies seasoned with herbs served on bignet or toast, then ask! Not adventurous, then try the Tepid Squid salad with its perfectly blended and subtle flavors.
For the pasta course, my favorite is Busiate Pesto Verde with Prawns and Sea Urchins. Busiate is a local, traditional pasta like penne but long as spaghetti…a perfect tube for this melange of flavors.
Even a classic such as spaghetti alle vongole is everything I desire but with a slight smokey flavor instead of the bitter after taste that often accompany this dish. I am embarrassed to say that I never tried any of the main courses but that is entirely the fault of all the succulent appetizers and hedonistic pasta dishes.
When it comes to desert don’t even look…Vincenzo knows his strengths and clearly understands that Trapani is famous for its bakeries and pastry shops. He does have four or five typical offerings including Casaba gelato but it is painfully clear that these exist only to satisfy lazy patrons.