Crafting the story of Cap Bon: Sawa’s co-founders behind the World Region of Gastronomy bid book
The road to Cap Bon’s candidature as World Region of Gastronomy 2028 reached a key milestone on 1st of December 2025 with the submission of its official bid book to the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT). Titled A Shakshouka of Flavours in the Heart of the Mediterranean, the publication became the second major step in the process, following the signing of the Cap Bon 2028 consortium protocol on 30th of May 2025.
Why « A Shakshouka of Flavours »?
The title was chosen to reflect Cap Bon’s unique identity. Just as shakshouka combines simple ingredients into a vibrant dish, the peninsula has been shaped by centuries of cultural encounters and exchanges.
The spices of the region
Located at the crossroads of the Mediterranean, Cap Bon has welcomed Phoenician, Roman, Andalusian, Ottoman and Arab influences, each leaving a lasting mark on its agriculture, cuisine and traditions. The bid book uses this iconic dish as a metaphor for a region where landscapes, people and cultures have blended to create a distinctive gastronomic heritage.
Rather than focusing solely on food, the publication tells the story of a territory where farming, fishing, craftsmanship, hospitality and local knowledge are deeply connected.
A Collaborative Vision
The preparation of the bid book was itself a collaborative effort, bringing together contributions from stakeholders across Cap Bon who share a common ambition for the region’s future.
The publication was the result of the co-founders of Sawa Taste of Tunisia, who coordinated and developed the narrative connecting Cap Bon’s culinary traditions with its cultural and natural heritage. Their contribution reflects Sawa’s longstanding commitment to promoting Tunisia through authentic food experiences and storytelling.
Lamia Temimi and Jamie Furniss speaking at the Institut Supérieur des Beaux Arts de Nabeul where students participated in a competition to design sustainable and attractive packaging for local products as part of the World Region of Gastronomy bid.
“Researching and writing A Shakshouka of Flavours is the kind of thing I love, and that really gives meaning to our work. We got to meet local artisans and food producers, and learn about their craft, their contemporary challenges, and what they hope for in the future,” said Jamie Furniss, one of the founders of Sawa Taste of Tunisia and the lead author of the text.
The project also drew on the expertise and engagement of regional institutions, tourism professionals, producers, associations and local communities, embodying the collaborative spirit that lies at the heart of the World Region of Gastronomy programme.
More Than a Bid Book
A Shakshouka of Flavours in the Heart of the Mediterranean was designed not only to support Cap Bon’s candidature but also to create a lasting narrative for the region.
Its pages highlight local products, traditional recipes, archaeological heritage, coastal landscapes, and contemporary initiatives shaping the future of sustainable tourism and gastronomy. Together, these elements present Cap Bon as a destination where culture and cuisine are inseparable.
The bid book also sets out a long-term vision, demonstrating how gastronomy can drive local development while preserving traditions and strengthening community ties.
A Milestone on the Road to Cap Bon 2028
The submission of the bid book marked an important chapter in the Cap Bon 2028 journey. It provided the foundation for the IGCAT jury visit in May 2026 and the subsequent recommendation of Cap Bon for the World Region of Gastronomy 2028 title.
For Sawa Taste of Tunisia, contributing to this publication was an opportunity to help tell the story of Cap Bon; a story of diversity, resilience and hospitality, where gastronomy serves as a bridge between history, culture and the future.
