The building, a “Baglio” - an ancient farm house, that hosts our agritourism, goes back to 1900. Original architectural features were respected to rise the old cellar, now the big dining room of our restaurant. The veranda is spacious and bright, and it opens to a sealine, with Egadi isles like a frame.

Our cooking is quoted in Osterie d'Italia and Locande d'Italia di Slow Food, Foodies of Gambero Rosso, Alice, Touring club and many others no less important from 2001. Our dishes are prepared with products of our plantation, even high quility, from land to table! Our extra-vergin oil “Misil” stresses the taste of the dishes. Slow Food products (red garlic from Nubia, salt from Trapani salt-works, black pork from Nebrodi and its cold cuts, pistachio from Bronte, lentils from Ustica, “Vastedda del Belice” cheese, “Caciocavallo ragusano” DOP cheese) frame the taste.

Trapani area is renowned for its amazing and uncontaminated costs, but you can find also many historical and archaeological places so that you could do an interesting journey in the past: from the pre-historical caves of Custonaci and Levanzo to Cyclopic walls of Erice, form Segesta and Selinunte Greek Temples to the amazing Mozia isle.