Despite the problems related to fires, especially the reserve of the Zingaro, the summer of San Vito lo Capo does not stop and announces that the Cous Cous Festival will be held 25 to 30 September 2012 with its trail of celebration, entertainment, events and, above all, much good food can taste typical Sicilian free.
For the uninitiated, the cous cous is a North African dish made from semolina and water "incocciata" or grouped into small crumbs. The cous cous was imported into the province of Trapani in the past centuries, when Sicily was ruled by Muslims brought into the territory of their customs and traditions including, of course the recipe for cous cous. Probably because of the ease of preparation, economy and versatility in being dressed, the couscous well it took root in the province of Trapani and is married with gastronomy in the area: the catch. Today in fact the fish couscous is actually the typical dish of Trapani.
It must be said that the cous cous can be called a "basis" for the dish, which can then be topped with different flavors and ways: the lamb and mutton to fish through the vegetables.
It is this variety and versatility in the preparation make the couscous, similarly to pasta, a dish that lends itself to the imagination of the chef that starting from the couscous can create real unusual delicacies.
Cous Cous Fest San Vito lo Capo is based precisely on this ability to show off the cous cous imagination and culinary arts, putting competing chefs from all over the world to reward the best recipe.
But there is another parallel between the dish and the festival: both are the "base" to cook something more delicious and tasty. Indeed, as the cous cous is the basis for the finished dish, the same way the festival is the basis for a food and wine event that starts from the couscous but becomes music, shows, entertainment, meeting of cultures, ethnic exchanges with 9 countries represented These have included an example, Ivory Coast, Tunisia, Senegal, Israel, Egypt and others.
Finally, mention must be created by the promotion (manufacturer of cous cous, of course), Bia Bia Chef Spa entitled Moi . This promotion will award the best recipe for cous cous among those sent by chefs and amateur cooks. The prize is a holiday in San Vito lo Capo free for more recipe for couscous Original and tasty.
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