PRODOTTI ITTICI

 

Protagonist of the local gastronomy is naturally the infinite variety of fish which is offered roast, fried, baked a ghiotta (soup) and also salted, or as a condiment to delicious first courses. In Mazara like in all the coastal areas of the province of Trapani, the typical dish is cous cous, of clear Arab influence, made from bran steamed and dressed with fish broth.