The best couscous in San Vito Lo Capo

San Vito Lo Capo is a pearl in the Mediterranean Sea, now famous for its beach.

It is considered a small paradise because you can spend here a relaxing holiday, away from the hectic pace of the big cities.

Being a small town in Sicily, what makes it attractive to interested people is undoubtedly its gastronomy.

There are many "masterpieces" that you can enjoy in San Vito Lo Capo day by day.

From "Arancine" in the small family-run beachfront venues to the fresh fish in the most reviewed restaurants in the industry's largest guides and the most popular online portals.

One of the dishes to which San Vito Lo Capo owes its fame - and most loved by us Sanvitesi - is undoubtedly the Cous Cous!

It is a dish originally made in Maghreb (North Africa), based on meat or vegetables.

Many years ago some fishermen from San Vito Lo Capo went to Maghreb for work and they "fell in love" with the Cous Cous. Once at home they brought the recipe back to their families.

This is the story of "Cous Cous alla Sanvitese".

Not with meat. Not with vegetables. But with fish.

The Cous Cous requires large manpower.

It is common practice to gather together at a table to eat this extraordinary dish.

The most fascinating thing is that the recipe is passed down from grandmothers to grandchildren.

Personally, I love this food so good, fragrant and tasty.

It is made with spices such as cinnamon for example and fish with white and refined meats such as redfish and grouper, from which a wonderful broth is obtained to be poured on the Cous Cous …

Here Chef Rocco Pace, already winner of the Cous Cous Fest (if you don't know what I talk about it here) with the Italian national team, proposes it as his grandmother prepared it …