The Tonnara of Capo Passero is a splendid example of industrial architecture: the lodge and the factory for tuna processing, the great furnace, storage barrels and salt, the characteristic church of the Annunciation of the seventeenth century, there came the tuna that are, over the centuries, an important economic resource for the entire population of the place. The owner was the Cav. Pietro Bruno di Belmonte.
For decades, the first days of March, began a feverish activity: the great oak boats, nearly twenty feet long, were pulled from store to “pitch to coat ‘keels and re-examined as to the sea after so many months of rest. The ‘Rais’ men chose divided them into teams, check and repair the heavy nets, they loaded up the big island still positioned at the bottom to form corridors that would lead forced the tuna in the “death chamber”. There, in the seething sea, between the cries and splashing water bloody cruel ritual would be repeated each year that gave work to the people of the area. Then he returned to shore to unload the huge landing of tuna prey where everything was ready with the trucks were transported into the great hall where the tuna were hung by the tail and immediately gutted and cleaned. After slaughter they made their way to the furnaces for boiling water: the smell is felt for miles. Finally, the conservation with the genuine olive oil produced in the hinterland. Gradually, the number of tuna caught began to decline steadily, until “arming” the slaughter became uneconomical would put an end to a world steeped in tradition.