[cliccare il link per andare alla versione in italiano] making and serving fish tagine The eighteenth country of our World Culinary ABC1 is Morocco (Marocco). Many years ago, I spent a summer working as a nurse at a Club Med in Morocco. Once a week, we had a Moroccan evening, with traditional Moroccan food served for dinner and a music and dance performance afterwards. That summer, I had my first taste of couscous, of vegetable tagine (or tajine)2 and of gazelle's horns (corna di gazzella), cookies with almond paste filling. My most memorable experience, however, was drinking mint tea (tè alla... Read more →