To the fish markets....

So i wake up about 9 am grab a pastry and some fresh orange juice and i'm out the door.First stop the fish markets near the port,then check out the rest of the town.After about an hour stroll i make it to the markets totally forgetting that it's fish markets and that means being there early not 11am! but i do find a couple of stands selling food,and i mean real food!I pull up to one stand and it's adorned with hanging garlic,dried octopus,prosciutto,cheeses,and herbs.A couple tables of various olives,tomatoes,canned tuna,olive oil,and olive oil cured tuna vacuum sealed in various sizes.Next to the cash register there were two small containers with paper thin like slices of fresh tuna soaking in olive oil as a sampler.I order a liter of green olives tossed in olive oil herbs and slices of red onions and a "tonna de pannino".Thin slices of fresh tuna placed on fresh baked style hoagie dressed in a bit of olive oil,sea salt and cracked black pepper then placed on a pannini press.Dam! that's the best 3 euros i've spent on my whole culinary trip so far!The olive oil itself i could eat in spoonfuls!The olives were fresh with the herbs and the sweetness of the red onions made it a nice mix ,a nice lunch.I begin to head back to my room after walking around checking the beach,and i decided what i'm going to cook for dinner,plus it's 2pm and just about everything is closed except for a few gelaterias. Siesta is where you work a portion of the day till about 1pm,then take a 3-4 hour break,sleep,relax,eat or whatever as long you're not working then reopen at 5 pm and close around 8pm.So for all you tourists out there remember this. After a little nap i head to the local market to pickup what i need for dinner.Since i'm in Trapani i should have a traditional dish."Spaghetti alla trapanese" This dish is basically their version of pesto tossed in spaghetti.Very simple yet flavorful.Fresh grated pecorino cheese,almonds,basil,tomatoes,garlic,olive oil of course,salt and black pepper.Mix all these ingredients together after you toasted the almonds and crushed to a powder in a mortar and pestle,next boil your pasta following instructions,drain tossed with the pesto top it with a bit more pecorino and there you have it! I made extra for dinner tomorrow and for the manager Mario as a suprise. Fingers crossed, i ask him if he's hungry, he says yes and begins to dig in. After a few bites i ask him how it tastes he says it's really good,even though it's a simple dish but you could screw it up by overcooking the pasta which i didn't ,but i made it for a Sicilian who says it was good.That was a great motivator for me with leftovers,now it's bedtime.