The 12th annual Harissa Festival in Nabeul, Tunisia, recently took place from October 30 to November 1, organized by the Association for the Preservation of the City of Nabeul (ASVN). This year's event featured a larger space for local artisans and producers, with a special focus on international collaboration. The festival included a show cooking session by Italian chef Carmine Raucci, who prepared two innovative pizzas that blended Italian and Tunisian flavors.
The festival's main attraction was a large tent on the promenade of the City of Potters, where producers sold their harissa and local products directly to consumers. The event's president, Zouhir Bellamine, stated that the festival has grown significantly since its inception in 2015 and that this year's edition aimed to provide a more extensive experience for attendees, with a focus on international outreach.
Chef Carmine Raucci, a native of Caserta, Italy, presented two unique pizzas: "Parmigiana à la tunisienne" and "TUN-ITA Pizza." The "Parmigiana à la tunisienne" featured a traditional Neapolitan dish with a Tunisian twist, combining fried eggplant, tomato sauce, basil, and cheese with a spicy kick from the harissa. The "TUN-ITA Pizza" included a mayonnaise made with Colatura di alici di Cetara DOP, a fish sauce from the Amalfi Coast in Italy.
Italian food critic Christian Cutino noted that the "Parmigiana à la tunisienne" pizza showcased the perfect blend of Italian and Tunisian flavors, with the addition of harissa to the traditional tomato sauce. The pizza also featured mozzarella fiordilatte, a Neapolitan specialty, and Parmigiano Reggiano DOP, a hard cheese from Italy.
The "TUN-ITA Pizza" featured a mayonnaise made with Colatura di alici di Cetara DOP, a fish sauce that originated from the ancient Roman condiment garum. Cutino noted that this sauce was a perfect match for the harissa and other Tunisian ingredients, highlighting the historical connection between the ancient cities of Neapolis in Italy and Nabeul in Tunisia, both of which were known for their production of garum.
Chef Carmine Raucci emphasized that his culinary creations are inspired by his travels and aim to combine different cultures and flavors. He stated that the harissa is a key ingredient in his dishes and will be featured in his restaurant's menu in Caserta, Italy. The festival's fusion of Italian and Tunisian cuisine was seen as a successful example of cultural exchange and culinary innovation.
The Harissa Festival in Nabeul has become a significant event in Tunisia, showcasing the country's rich culinary heritage and its ability to bring together different cultures through food. The festival's success is a testament to the growing interest in Tunisian cuisine and its potential for international collaboration and exchange.
Key points
- The 12th annual Harissa Festival in Nabeul featured a unique fusion of Italian and Tunisian cuisine.
- Italian chef Carmine Raucci prepared two innovative pizzas that blended Italian and Tunisian flavors.
- The festival highlighted the historical connection between the ancient cities of Neapolis in Italy and Nabeul in Tunisia through the shared use of garum, an ancient Roman condiment.
