As June arrives, markets across Tunisia fill with one of the season’s brightest treasures: the lemon. Whether squeezed over grilled fish, transformed into a refreshing ‘citronade’ or preserved in salt for future feasts, the humble qarṣ (lemon) is an essential ingredient in Tunisian kitchens. The Lemon Country of Tunisia Tunisia’s citrus heritage is closely tied…
Jury, IGCAT and consortium members during the evaluation visit. Cap Bon has reached an important milestone in its journey towards international recognition as a leading gastronomic destination. Following the visit of an international jury from the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT), the region has been recommended for the title of World…
The Islamic New Year may have passed, but in Nabeul the celebrations leave behind more than memories. Every year, the streets and workshops of Nabeul come alive with one of Tunisia’s most distinctive seasonal traditions: the making of sugar dolls. Hand-moulded and carefully painted, these colourful creations are more than festive sweets; they are edible…
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…
Dans une avancée historique pour l’Afrique et la région MENA, le Cap Bon (Tunisie) a officiellement été accueilli comme candidat au titre de Région mondiale de la gastronomie 2028. L’annonce a été confirmée lors de la 12ᵉ Assemblée générale et du 36ᵉ Forum consultatif de l’IGCAT, le 18 juin 2025, marquant une étape majeure pour la région comme pour…
For its recent feature on Tunisian gastronomy in its series Mediterraneo, Italian television channel RAI 3 was guided by Lamia — in Italian, a language she grew up speaking on her mother’s side, who were Sicilian migrants to Tunisia at the turn of the 20th century. Starting around 2 mins into the episode, you will…
Over the summer, cookbook author, chef, and one-time protégé of Julia Child, Sara Moulton visited Tunisia for one of the episodes of her eponymous cooking show on PBS. In addition to meeting with the author of the Tunisia cookbook La Table du Nord, they chose Sawa Taste of Tunisia as their guides through the spice…
Long-time Human Rights Watch Middle East director Erik Goldstein shares the recipe for his « favorite Tunisian dish (OK, appetizer), one that is scarcely known in the U.S. »
In Tunis, my son Adam often commented on how the food at his crèche was full of harissa (« Marissa », as he pronounced it at that time), his way of saying it burned his mouth. The staff reassured us that they put the strict minimum amount, just barely enough to help the children get used to…