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Semolina cuscus or cuscusu is a popular dish in Western Sicily where North African influences are strongest. The favourite topping around Trapani is a stew of fish, mussels and prawns, mussels, tomatoes, onions, garlic, saffron and parsley; other versions feature tuna and fennel

Cuscus a Pantelleria is in the style of the island of Pantelleria, with courgettes, aubergines, peas, and fish. Elsewhere in Sicily you'll also find meat cuscus, usually made with lamb as in North Africa.

In late September, San Vito Lo Capo holds a Cous Cous festival, which makes food the pivot of an International Festival of Cultural Integration, with music, a fashion show, and a Mediterranean couscous cook off.

Fish & Seafood

Food Festivals

Rice, Polenta & Grains


Text © Dana Facaros & Michael Pauls

Image by palermo today