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With historical roots in North Africa and a Sicilian touch, couscous has been a specialty of the Trapani area for hundreds of years.
The local version is usually topped with fish and is seasoned with aromatic cinnamon, almonds and bay leaves. Delicious!
In this course, you'll learn to make traditional hand-rolled couscous from scratch. Your Cesarina will teach you how to stir the semolina by hand to season it and top it with different ingredients (vegetables, seafood…).
Through this masterclass, you will enter this ancient gastronomic tradition full of flavors and nuances.
Are you ready to discover the real Sicily?