Couscous

Of Arab origin, Trapani couscous is strictly fish-based.

Its preparation is a ritual handed down from mother to daughter that involves the use of typical pans and vessels. Made of semolina mixed with water through circular movements (the famous incocciata), couscous is made of grains that are steamed and then dressed with local fish broth.

An unmissable traditional dish, it is celebrated every year at the end of September by an international festival, the famous Cous Cous Fest, held in San Vito Lo Capo.