The experience
The place where the history of this dish has its deepest roots: in Mazara's Arab quarter, fish couscous is prepared every day as an everyday gesture, not as an event — the most authentic and least festive face of this tradition.
The place where the history of this dish has its deepest roots: in Mazara's Arab quarter, fish couscous is prepared every day as an everyday gesture, not as an event — the most authentic and least festive face of this tradition.
Municipality: Mazara del Vallo
Categories: Trapani Couscous
A walk through the alleys of the Kasbah, among painted majolica tiles and the scent of spices.
Lunch or dinner in one of the quarter's historic trattorias.
Observation, where possible, of the traditional preparation in the ceramic mafaradda.
Fish couscous made according to the Mazara recipe.