Society / Italie
San Vito, capital of all couscous
Catherine Cornet - 30/09/2005
When the competition closed on the 25th of September, the press coverage had been already amazing, a full article on French Le Monde, a dossier by International Herald Tribune..The jury, composed of journalists, opinion makers and food and wine experts have awarded the best couscous award to Algerian Chefs Sidali Lahlou et Thouria Chab.
Couscous – a mixture of semolina flour and, more importantly, of culture – is the idea behind the San Vito event, where every year the best chefs from around the world gather together and compete over the hob.
Cous Cous from around the world
A great deal of love and care goes into the ancient tradition of couscous making called the “ncocciata”. This is the stage when the semolina flour is rolled and rubbed and worked into couscous; a process which calls to mind the tides of history slowly mixing the habits and traditions of the Maghrib people. Maftoul, kseksou, cuscus, cuscussù, cascasa, sekso, kskso, kuskus, burgul, tabouleh…
The word tolerance seems to encapsulate this concept, that couscous has not taken over the local culinary customs but rather has been absorbed to become a local delicacy - perhaps an example to us all, today more than ever.
Couscous – somewhere between legend and reality
Legend has it that King Solomon fell hopelessly in love with the Queen of Sheba. In his torment and sleepless nights he grew weak. The royal physician was called before the king and promised to make him an expert mixture of durum wheat semolina and vegetable juices. The king quickly got his strength back and could reign in peace thereafter.
This is how cous cous came to be, according to legend, bringing together two important words – love and peace – making it more than just a simple food dish.