Fish couscous is the quintessential traditional dish of the Trapanese region, and it is likely influenced by North African cuisine. It is a recipe passed down from generation to generation, still making use of traditional equipment, such as the "cuscusera" and the "mafaradda." In this cooking class, you will have the opportunity to learn how to prepare it according to the traditional recipe - which does not involve the use of pre-cooked couscous - following all the preparation steps, from start to finish.
The cooking class is designed for small groups, allowing participants to carry out all the processes and eat what they have prepared themselves. My mom Pina will run the cooking class, and I will translate into English. In addition to the actual lesson, a complete meal (lunch or dinner, depending on the agreed-upon time) is included. This meal includes - in addition to the dish prepared during the lesson - water, bread, wine, espresso coffee, an appetizer based on local typical products, and finally, some desserts or fruits.
Food allergies and intolerances:
Please communicate any allergies and food intolerances at the time of booking
- How to book: call or send a WhatsApp message to the number +39-320-9593171
- Meeting time: to be arranged according to your needs, subject to my availability
- Meeting point: Meeting place: to be agreed upon at the time of booking.
- Cooking class duration: 42 hours approx (excluding lunch/dinner)
- Difficulty level: medium-difficult
What’s included?
Cooking class
All necessary ingredients and equipment
A complete lunch that includes, in addition to the dish prepared: water, bread, wine, coffee, an appetizer based on local typical products, and desserts or fresh fruits
Some information about the fish couscous:
A quintessential dish of the province of Trapani, especially in locations near the coast. In Trapanese dialect, it is called "Cùscusu." Like every dish of ancient tradition, it is challenging to determine its origin. It is almost certainly a dish of North African influence, where it is customary to prepare the couscous with meat, vegetables, and spices. This version was probably reworked in Trapani, replacing the meat with fish. Fishing has always played an important role in the culture and economy of these area. It is a dish suitable for any time of the year, especially in spring and summer.