La pesca tradizionale del Golfo di Selinunte è presidio Slow Food

The coast of Selinunte, located in picturesque south-western Sicily, is a stretch of paradise characterised by alternating sandy and rocky stretches. The shallow seabed, which quickly changes from 5 to 70 metres in depth, is home to a varied marine fauna, ranging from sardines to tuna.

This enchanting stretch of coastline in the province of Trapani is renowned for the majestic Doric temples of the Selinunte acropolis, one of the largest archaeological sites in the Mediterranean. Around the middle of the 19th century, a few fishing families from Cefalù, Porticello, Balestrate and Castellammare del Golfo, fascinated by the abundance of fish, decided to settle in the hamlet of Marinella di Selinunte, today a hamlet of the town of Castelvetrano, in the province of Trapani. Among the first buildings in the village were warehouses for salting sardines, an activity that was of primary economic importance to the local community in the 1940s and 1950s.

Thanks to the invaluable efforts of a group of fishermen, the traditional fishing technique of this area has been preserved and recognised as an authentic presidium Slow Food. Every evening, fishermen venture out to sea in small boats, lowering their nets by hand and returning at first light with their fresh catch. The sea delicacies are then sold at the morning auction, organised on the shore every day at around 8 a.m., thus guaranteeing maximum freshness and quality for consumers.

Fishing in the Gulf of Selinunte takes place all year round, but is characterised by a selective approach, in which juveniles are carefully excluded to preserve the sustainability of marine resources. Moreover, the techniques and tools used vary according to the seasons and the species to be caught. In addition to the renowned sardines, a symbol of Selinuntine cuisine and skilfully fished between March and September, fishermen catch mackerel in spring, cuttlefish between spring and summer, snapper and shrimp between summer and autumn, followed by sea bass, sole, gilthead bream and dabs.

The recognition of the Gulf of Selinunte as a Slow Food Presidium underlines the importance of preserving and enhancing local traditions, while ensuring the protection of marine biodiversity and respect for the maritime ecosystem. Traditional fishing in this area not only contributes to the conservation of fish resources, but also represents an opportunity for consumers to enjoy quality products, obtained through artisanal fishing methods that respect the environment and local traditions.