Travel Reference
In-Depth Information
packing industry and cemented the success of his family's business empire. This
tonnara
was one of many the Florios ran around Sicily and it operated until 1977.
Since 2010, the tuna factory has housed a
museum
( 335 7957210;
www.facebook.com/
ex.favignana
;
Via Amendola)
focused on the Egadi Islands' fishing industry, displaying tuna
boats, nets and videos that feature local fishermen and women talking about their work in
the seas around Favignana and in the cannery itself. Unfortunately at the time of research
the museum had been closed indefinitely due to lack of funds from the Sicilian govern-
ment.
Favignana town's other significant building,
Palazzo Florio
, was built in 1876 for Vin-
cenzo's son Ignazio, who purchased the Egadis in 1874. It now houses the tourist office,
among other things.
The best beaches are on the southern side of the island at
Miramare
or
Lido Burrone
, a
long, graceful stretch of sand lapped by clear aquamarine waters and backed by nice
views of Monte Santa Caterina. On the north side, the bays at
Cala Rossa
and
Scalo Cavallo
are
also lovely swimming spots.
Eating
Not surprisingly, tuna is the thing to eat on the islands, served in a multitude of ways.
There's a clutch of popular eateries at the port. The food at Albergo Egadi (
Click here
)
is
also highly regarded.
La Bettola
( 0923 92 19 88; Via Nicotera 47; meals €24-30; closed Wed Oct-May)
Family-run and Slow
Food-recognised, La Bettola serves well-prepared seafood dishes such as
zuppa di cozze
(mussel soup),
linguine con sarde
(linguine with sardines) and
tonno in agrodolce
(tuna in
a sweet-and-sour sauce). You can also order Trapanese specialities including couscous and
busiate
. There's a limited list of local and regional wines to accompany your meal.
SEAFOOD
€€
Camarillo Brillo
( 329 7726127;
www.camarillobrillo.it
; Via Vittorio Emanuele 18; meals €30-35)
With a youthful, energet-
ic atmosphere that sets it apart from Favignana's more traditional restaurants, this classy,
high-ceilinged
osteria
specialises in putting traditional Sicilian ingredients to new and
sometimes surprising uses - for example, red shrimp with melon and local Trapani salt, or
MODERN SICILIAN
€€
