Discovering the true couscous of Trapani, with wines
Paolo Salerno presents his book “Cu’scusu, il cuscus alla Trapanese: come si fa, testimonianze, note storiche”
Afterwards, cooking show and dinner–tasting of Sicilian specialities
With Chef Francesco Pinello
of the center of gastronomic culture Molino Excelsior
Primo sale delle Madonie with tuna botargo
Aubergine Caponata with swordfish in sesame crust
Cu’scusu, couscous of fish “alla Trapanese”
Idea of Sicilian cannoli
Wines of the evening
SUR SUR GRILLO SICILIA DOC 2012 DONNAFUGATA
KABIR MOSCATO DI PANTELLERIA DOP 2012 DONNAFUGATA
Menu complete with wines
€35
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