Discovering Sicily through Couscous

Couscous is a national dish in North Africa, not just staple foodstuff but a socially binding dish that once spread throughout the Mediterranean following the route of the Arab merchants of spices and fabrics. The cooking class is meant to retrace this long history: from the recipe of the Maghreb countries (Tunisia, Morocco and Algeria) where still today it is prepared with vegetables and meat, up to its Sicilian version that differs from the original one for the use of fish. The cooking class reviews all the secrets to the success of this dish that is one of the protagonists of Trapanese cooking: from the preparation of the semolina to the broth made with the catch of the day, down to the steaming in a special clay pot.

The cooking class includes the final lunch with the dish prepared during the lesson. Its duration is 3 hours.