Six thrilling days of rhythm, taste and colour. As many colours and shades as there are cultures gathered in San Vito Lo Capo for the Fest, here to form the word ‘peace’ around the table.
It is a celebration of couscous, a celebration of integration, held every year in  San Vito Lo Capo(Trapani) for the Cous Cous Fest, international festival of cultural integration – now in its 14th year – on from 20th to 25th September. Tiny grains of couscous unite cultures from around the world to bring life, on a cape of unparalleled beauty, to the most famous and delicious couscous festival. Meetings, tasting sessions, concerts and exciting cookery competitions make up a tasty events program with food for both mouth and mind. A flurry of colours fuse over the hob and couscous semolina turns into world couscous. The "Pala Bia", named after Bia Spa, sponsors of the event, is the taste headquarters where chefs from Ivory Coast, Egypt, France, Israel, Italy, Morocco, Palestine, Senegal and Tunisia battle it out in the traditional international couscous culinary competition, hosted by the Decanter duo Fede &Tinto, on Rai Radio 2, and by the Sicilian showgirl Eliana Chiavetta. So many different recipes for you to taste and vote on, and two panels of judges – an expert panel, headed by food and wine journalist Paolo Marchi, and a people’s panel, made up of visitors to the event – who will decide the winning team. Great chefs for great gastronomic moments. The Cous Cous Lab is the cultural hub of the Fest with a wealth of events hosted by Nino Aiello e Marco Sabellico,  journalists from Gambero Rosso and Andy Luotto including tasting sessions and plenty of ‘food’ for thought and reflection. The morning begins with lessons from the University Master’s degree in Culture and Communication of taste with Fede & Tinto, Paolo Marchi and Marco Sabellico chairing.
In the afternoon the enjoyment continues with the Electrolux Experience – moments of sheer gastronomic delight organized by Electrolux Professional, with national Michelin-star chefs, new, up-and-coming talent and local stars of regional cuisine.
On hand to help will be Chef Accursio Craparo from the Gazza Ladra in Modica (Ragusa) and Chef Vincenzo Candiano, from the Locanda di Don Serafino in Ragusa Ibla, both a Michelin-star chefs, and pastry chefs Roberto Lestani from Udine, World champion pastry chef in 2004, and Corrado Assenza from Caffé Sicilia in Noto, Siracusa.

The flavors of the Trapani area are on the rich and tasty menu served Saturday and Sunday, September 24 and 25, as part of the gastronomic laboratories promoted by the regional Province of Trapani, while Maestro Natale Giunta will be the star chef of the “San Pellegrino Cooking Show” and Dionisio Munacò is the chef that Conad has selected as a testimonial for its gastronomic laboratory.