Local Cooking and Wine Tasting TEP
Ligurian, Mediterranean, and North African cooking traditions have been intertwined over time and were retained by the refugees Tabarkini, obviously tailored to the new food resources that were on the island.
The Arab influence is felt in ‘cashcà’, variant of couscous made of semolina cooked with steam and enriched with separately cooked vegetables. Still preparing ‘maccaruin’, macaroni that were once served as a first course in weddings, the ‘stocafisso’ (stockfish) Tabarkina style, the ‘cassolla’, soup of various types of fish and shellfish in a condensed sauce … For further informations go to| http://www.carlofortexperiences.info/paths/cooking/
Jul 3, 2009
Photos: 26