The experience
A direct experience with the keepers of this tradition: local women who teach, gesture after gesture, how to roll the semolina according to the recipe handed down from generation to generation. The new story links this gesture to the rockfish soup and the scents of the coast, showing how semolina becomes the food story of San Vito.
Town: San Vito Lo Capo
Categories: Trapani Couscous
Hands-on workshop on preparing traditional couscous.
The story and meaning of the dish told by those who have always made it.
Final tasting of the couscous prepared during the workshop.
Discovering how the rockfish soup that accompanies the couscous is prepared.
Recognising the role of the wild herbs of Macari and Castelluzzo in local cooking.
Book the lesson in the morning and combine it with a visit to the Sanctuary and the historic centre, before heading on to the sea.
Hands-on workshop and final tasting of the couscous prepared during the experience.
Fish couscous with a soup of scorpionfish and weever; when available, wild herbs from Macari and Castelluzzo.