To Dine in Vito!

This restaurant in front of the stop light on a pedestrian only street had literally hundreds of items offered. Christine is standing next to the menu and it's as long as she is tall. We had the best calamari fritti I think I've ever had here!



The ringlet busiata pasta is the local specialty here. From what I can find on the internet, in the olden days the wheat pasta's shape comes from slow drying pasta, which was wrapped around the stem of a plant. Trapanese considered it a superior pasta to "embrace sauce."

Cous cous is the other big specialty of the Trapani region and comes with a spiced oil sauce to spoon over a plate full of these eency weency tasty morsels of wheat.

We've eaten cous cous in health food eateries and Moroccan restaurants in Hawaii but never had it prepared with fish as it's done in the Trapani area. And never would we have thought couscous would be such a big thing in Italy!! But considering Siciy's Arab/Muslim heritage and that Trapani is a major ferry port to Tunisia and other North African countries where couscous is a staple -- it makes perfect geographical sense.



Next door to the stoplight restaurant is the incredibly charming Restaurant Syrah and we enjoyed our meals there---a giant bowl of steamed mussels in fresh Italian parsley and garlic, vongole (clam) pasta, spada pasta with fresh mint and ravioli stuffed with gamberoni (shrimp). Plus they gave us a discount because we were guests at the Hotel Krimar! We can't wait to go back to try the Italian sushi!