The protagonist of the San Vito Lo Capo's cooking is the "Couscus", testimony of the remarkable influences left by Arab domination. It's made of tiny beads of rough flour, that are worked ("ncucciate") by the able hands of cooks and steamed in a special earthenware saucepan. At last they are seasoned with broth of mixed fish.
The "busiati"- home made pasta - with pesto stand out among the trapanese pasta dishes.

COUS COUS DI PESCE - San Vito recipe

Ingredients for 5 persons:
1 Kg superfine flour, oil, salt, pepper, bay leaves, cinnamon to taste, 2 garlic heads, 3 onions
For the soup:
2 Kg broth fish, tomato, parsley, ground almonds, onions, garlic, salt
Preparation:
Work the superfine flour in the mafaradda or a wide, shallow clay basin, adding a bit of water at a time, to form tiny balls. Season the flour thus formed with oil, salt, pepper, cinnamon, diced onion, and parsley, and place in the couscous maker, alternating with a few bay leaves. Put the couscous maker on a pot of water of the same diameter, and steam the flour for about two hours. Separately prepare fish soup: boil the fish in 2 liters of water with bay leaves, and add the fried onion, garlic and parsley, chopped tomato and ground almonds. The mixture should cook over low heat for about 20 minutes. Clean and crumble the fish, and strain the broth. Place the couscous and some of the broth in a soup tureen and add half the crumbled fish.
Cover everything and let it rest for half an hour: "put the couscous to sleep." Serve with broth and the remaining fish.

BUSIATE WITH TRAPANESE PESTO
Preparation time: About 35 minutes
Serves 4
Ingredients:
600g busiate (or bucatini, both a type of pasta)
500g whole baby tomatoes, 8 basil leaves
6 garlic cloves, 40g peeled almonds
100g pecorino (sheep's milk cheese)
extra virgin olive oil, salt and pepper to taste
Preparation:
Grind together the garlic, basil and almonds, and add a little oil. Pour into a glass bowl and mix, blending in also a little grated pecorino. Put the tomatoes in hot water for a couple of minutes, then peel and de-seed them, cut them into small pieces and purée them in the mortar. Add the tomatoes, salt, pepper and a little oil to the other ingredients. Cook the pasta in salted water, drain it when al dente and pour it in the bowl with the sauce. Mix well and serve.

CUNZATU BREAD with garlic, salt, origano and pipiolu'

Preparation time: About 10 mintutes
Ingredients:
Hot round flat bread, well baked (to avoid too much dough in the middle), Cold-pressed extra-virgin olive oil
Salt, Origano, Anchovies, scraped clean of salt and
de-boned, Stoned black olives, Chilli peppers
Preparation:
Cut the bread in half horizontally, slice the inside dough, so that when you pour the oil in it absorbs well. Pour some oil over one bread half, and sprinkle on the salt, origano and chilli peppers. Place either slices of pecorino cheese or anchovy slithers on top. If you wish you can then add sliced tomatoes and basil. Place the other half of the bread and press down firmly.