At the table
Couscous is the main dish of the tradition but at the table you can find many delicacies offered by the local cuisine: from fish-based specialties to busiate, handmade pasta, seasoned with Trapani-style pesto, based on tomatoes, basil and garlic. And dulcis in fundo, the caldo-freddo, a wafer soaked in rum covered with creamy ice-cream and melted chocolate.
National dish of several North African countries, couscous has a very ancient history that seems to have been originated in the areas of sub-Saharan Africa and the Maghreb coasts. A simple food, made of poor ingredients, couscous is characterized by its great symbolic heritage. It is the dish of conviviality, plenty and fertility, union and integration, trait d’union between different cultures and religions.
This specialty can be found in many regional and seasonal versions from Morocco to Libya, from Algeria to Tunisia. But after Egypt, if we move to the Mediterranean towards the Middle East or the Turkish Balkan area, the semolina grains take on other forms and denominations and are often worked out and cooked in different ways. A local, but at the same time, global dish: that does not contribute to the approval of taste but is expressed in many different territorial contaminations.