Sicilian best Couscous NOT PRE-COOKED - Oz.35,28 (1 kg.)
The couscous, or cous cous, is a food typical of northern Africa and western Sicily. Associated mainly to North African cuisine, this mixture of semolina flour treated with steam, contains all the wisdom and smells of Arab cuisine.
The
Cous Cous from Trapani, specifically, is considered the best among the
productions of gender and thanks to its versatility you can use it for
many recipes and with many ingredients, both of meat and fish, but even
as a vegetarian dish with vegetables.
Cous
Cous is also the main base for the Maghreb-salad, or Tabulè, composed
of cous cous, olive oil, onions, fresh tomatoes, parsley, basil and
Mediterranean herbs.
In compliance with
Articles 9 and 14, first paragraph, letter a) of the EU Regulation nr.
1169/2011 of 25 October 2011, will indicate the information relating to
the product as per the label affixed on the packaging, from the
manufacturer MOLINO ODDO - C.da Rizzuto - 91019 Valderice (TP) - Italia
Ingredients : Durum Cous Cous semolina. PRODUCT OF ITALY
Product obtained by grinding and sifting of the wheat. Parameters of Law: humidity max 15.50%, 1.30% ash on dry substance.
Storage: The product will keep well at room temperature for a period of not less than 150 days, provided it is not exposed near heat sources, or in places with high humidity.
