Cuscusu: Cuscus alla trapanese on Windows Pc

Application with Video demonstration INCLUDED

Transposition of the book published by Interactive Drills Welcome sale in bookstores, the dish that best identifies in the culinary traditions of Trapani. A dish that satisfies the palates of the people for centuries
This book is dedicated to cùscusu, spectacular synthesis of taste, beauty and wisdom that our tradition has given us, to Trapani, who still are caretakers and finally to anyone who wants to welcome it in his kitchen, even outside of our territory . The story of the recipe will include, therefore, a particularly accurate description of the technical aspects, a number of useful information and a collection of stories about variants handed down by grandmothers or adopted by professional cooks.
Because telling a single dish silent about its origins would be rather unadorned, we will present the results of our research stemmed from the desire to learn more, whose unexpected outcomes have allowed us to dispel some myths and even reveal the folds of the possible birth of cùscusu history and its ancient progenitor.
Please note that, in general, the term cùscusu designate our recipe; Italianised current and the shape, couscous, other traditions. Similarly, for the term couscoussière utilize the shape Italianised couscous or that dialect cuscusera.
So far, the content of the book. But the reason that prompted us to write it is part of the activities of the center of gastronomic culture Molino Excelsior (Valderice - Trapani), aimed at preserving the traditional Sicilian cuisine. Our work, in short, is emerging as action to protect the cùscusu.
This is because, despite the reputation it now enjoys the dish even beyond the borders of our province, many signs make it feared the loss, and one gets the impression that the silent chain grandmothers, daughters and grandchildren that allowed the recipe preserved to this day in danger of breaking. Or rather, wanting to describe an accurate picture of the current situation, we could define the cùscusu Trapani as a precious necklace in many threads, someone we have already broken, and many others thankfully remain tight, but in the long history of this city are already too many necklaces, a thread after another, are irretrievably lost. An empirical attempt to test our working hypothesis was to organize, to Molino Excelsior, a course of cùscusu, a proposal that would have to Trapani judge offensive, but it did not happen. On the contrary, the initiative has been a success.
In short, it is time to take action, because the cùscusu today has many enemies, from forgetfulness to confusion between different traditions, from a sloppy use of the Internet to the hustle that characterizes our daily lives; trapanesi up daughters who do not find the time to learn the technique of preparation.
And perhaps the worst enemy lurks in the illusion that the delivery of our heritage of ancient wisdom to others does not entail any loss. As long as we will find in the supermarket pre-cooked, as long as the restaurants will keep the dish on their menu, while in San Vito Lo Capo there will be the Cous Cous Fest, we can always enjoy a plate of couscous.
We believe that the provision of more knowledge to mediate a renewed interest and affection for this dish, but above all we bet that after reading the description of the recipe, looked at the pictures and watched the video attached to volume, our Readers will be able to prepare a cùscusu slap.
They will also recognize (apart from Trapani, which already do very well) a cùscusu prepared with semolina and fresh baked according to the traditional method.

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