Like sector leader, SIPA works in national and international markets thanks to a very thorough network of issue which arrives in many European countrys.
The italian company is situated in Molise (a land in the centre-south of the country), near the mountains, where the spring-water is important to obtain a technically and qualitatively good and genuine couscous.
Couscous is an alimentary product with complete and nutritional features, the same of Mediterranean Food. It's a suitable product for a complete and rich diet.
It's a dry product and so it has to be re-hydrate to consume it. For this reason it needs to be eaten in little quantity thanks to its ability to satisfy quickly.
Couscous comes from Maghreb, a North Africa's area and it is eaten in Algeria, Marocco, Tunisia but also in Egipt, Israel, Palestine, Sicily, Yemen and also Senegal and Coast d'Ivory. It's called, infact, “the peace dish for Mediterranean people”.
Moroccan kitchen is rich of tastes and aromas.
The various centuries of invasions have contributed to create various culinary traditions, to carry new ingredients and to arrange them in the best one of the ways.
In Morocco the natural atmosphere is generous of varieties of fruit. Many of these ingredients are used since the beginning from the Moroccan people to prepare the plates of the tradition.
We don't forget that also the invaders carried, in Morocco, many new foods that became integrating part of national alimentary tradition: Andalusian people, from the south of Spain, introduced in Morocco ingredients like olives, olive-oil, some fruits, the walnuts and the herbs in the preparation of the plates.
Arabian people, instead, carried the spices and different kind of bread. The bread is essential part of every meal exactly just like Couscous and Tajine. Couscous ingredients are water and durum wheat semolina (except in some lands where it's used the barley or the maize semolina) that can be fine, medium or large, white or dark: it can be made with oil or butter, with spices or not, salt or sweet, with meat, fish and vegetables. The traditional preparation, however, is with the meat (lamb, chicken or also beef).
The fine couscous is the better one to be cooked with fish and the large one is used in the winter soup. In the maghrebian tradition, couscous is served in a saucepan, the “cuscussiera”, composed of a pot (“kedra” in Morocco) in which it is cooked in vapor with meat soup, fish or vegetables previously prepared.
Traditionally, couscous is served in a great round plate, in the center of the table, with the meat, the fish or the vegetables
Hard it is the social valence of this dish: it is eaten with the family or with who is considered part of the community. Today couscous is the first example of glocal: globalised food more than many others because it is not overlapped to the local customs. From Africa to Sicily, from Europe to the South America, couscous travels in the emigrants traditions and it assumes new form according to the destination.
In Sicily, for example, this dish is entered to make part of the gastronomic traditions, so every year, in the zone of the “Palermitano”, “the San Vito Lo Capo Couscous Festival” takes place: an event in which this dish is the protagonist in thousands versions: from the sicilian one (made with fish), to the Provence one (rich of vegetables) to other with several ingredients according to the origin traditions.
This is the product that SIPA International has decided to cure since its constitution. During last years the factory provided for new techniques and technologies to product an appreciable couscous realized with the minimum of the working of the raw materials to preserve the product's authenticity.
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