The experience
A direct experience with the keepers of this tradition: the local women who teach, gesture by gesture, how to roll the semolina according to the recipe handed down from generation to generation. The new story links this gesture to rockfish soup and the scents of the coast, showing how semolina becomes the gastronomic story of San Vito.
A direct experience with the keepers of this tradition: the local women who teach, gesture by gesture, how to roll the semolina according to the recipe handed down from generation to generation. The new story links this gesture to rockfish soup and the scents of the coast, showing how semolina becomes the gastronomic story of San Vito.
Municipality: San Vito Lo Capo
Categories: Trapani Couscous
A hands-on workshop on preparing traditional couscous.
The story and meaning of the dish told by the voice of those who have always prepared it.
A final tasting of the couscous prepared during the workshop.
Discovery of how the rockfish soup that accompanies the couscous is made.
Recognition of 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 continuing towards the sea.
A hands-on workshop and final tasting of the couscous prepared during the experience.
Fish couscous with scorpionfish and weever soup; when available, wild herbs of Macari and Castelluzzo.