The story
Tucked away in the historic streets of Erice, La Pentolaccia offers a refreshing culinary experience that defies the typical tourist-trap expectations. The team at *Where The Foodies Go* noted that despite the town’s heavy foot traffic, dining here was a "pleasant surprise" where they "ate very well." It is a reliable stop for those looking to enjoy authentic Sicilian flavors in a charming setting.
The menu highlights local traditions, with standout dishes including the Antipasto del Carrettiere and a classic Caponata. For those seeking heartier fare, the kitchen excels with pasta dishes like the Tagliatelle con Gamberi e Pistacchio and the regional staple, Busiate con Pesto alla Trapanese. Whether you are exploring the area or just passing through, La Pentolaccia serves as a welcoming destination for a high-quality meal in the heart of Trapani.
Synthesised by AI from every creator’s review. First reviewed 2022.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
La Pentolaccia’s caponata earns rapturous praise for its vibrant, sweet-sour depth, while the overall vibe is one of warm, rustic comfort that feels like a home-cooked Italian feast.
“The caponata arrived — a real mystery. This one is different from the other five I've had. Every caponata is different in Sicily, depending on the vegetables, especially the eggplant. You'll never taste two the same. This one is delicious.”
What creators say
1 creator has covered La Pentolaccia. Most active: Where The Foodies Go
Despite being in one of the most touristy towns we've seen, we ate very well at La Pentolaccia — a pleasant surprise.
Dishes mentioned
Antipasto del Carrettiere
We started with the antipasto del carrettiere: famous panelle, then breaded caciocavallo cheese, a bruschetta with cream and cabbage, various cured meats, and other bits. The panelle are really good — made from chickpea flour, water, and parsley, classic Palermo street food. With caramelized onion, they're excellent.
Caponata
The caponata arrived — a real mystery. This one is different from the other five I've had. Every caponata is different in Sicily, depending on the vegetables, especially the eggplant. You'll never taste two the same. This one is delicious.
Tagliatelle con Gamberi e Pistacchio
These are tagliatelle with prawns and pistachio — excellent. What I like is that the sauce isn't just on top; underneath it's full of stuff too. The garlic is really present, especially in the cooking of this handmade pasta — textbook perfect.
Busiate con Pesto alla Trapanese
I ordered the busiate, a typical pasta shape from these parts, with pesto alla trapanese — tomatoes, almonds, oil, and basil. Delicious, delicious, delicious. The busiate are cooked really well — they're amazing. We communicated only in consonants for five minutes because it was so good.
