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The Tipp
Traditional fish couscous
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A true masterpiece of Trapani cuisine, served at this historic trattoria in the city center. The coarse-grain semolina is rigorously "incocciata" by hand and steamed in the traditional couscous pot. It is then left to rest for a long time so that it can absorb all the aromas of an exceptionally rich, dense and flavorful broth prepared with scorpionfish and the freshest fish of the day, resulting in a generous, moist dish with an extraordinarily intense flavor of the sea.
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