The cuos cous, this dish of North African culinary tradition, imported into Sicily during the Arab domination, became the basis for one of the most trendy gastronomic event of the Mediterranean, this year has seen the winning French chef Alice Delcourt, with a composition of couscous topped with braised lamb with onions, honey, raisins, almonds and spices.
Many, many foreigners on the streets of San Vito lo Capo to confirmation, if any was ever needed, that careful planning and ongoing periodic married to having great impact on tourism can create those experiences that attract people from all over the world.
PLACE OF THE EVENT
Record di visitatori per la rassegna enogastronomica di San Vito lo Capo. 250.000 visitatori per gustare il piatto tipico.
COMMENT "250.000 FOR THE COUS COUS IN SAN VITO LO CAPO"
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