Following a tour of this stunning historic site from the 3rd century BC and its many intact and colorful mosaics, recline on Moroccan Kilms in the shadow of the ancient Roman ruins of Volubilis while sampling traditional Roman recipes as recorded in the Latin texts of Apicius and Cato.
Roman cuisine relied on exclusively local ingredients such as olive oil, wine, soft fresh cheese, game birds, hearty fruits such as pears and melons, honey, and fresh herbs- and of course, omitted new World ingredients such as potatoes and tomatoes. The picnic will include 3 vegetable/ pulse/ fruit dishes, one meat, and one dessert, as well as a selection of olives and bread and include a bottle of refreshing Moroccan Gris wine.
Moving onto the historic city of Moulay Idriss Zerhoun, Morocco.s most spiritual centre you will see the local olive groves and learn about the methods of harvesting and pressing the olives to create the dark and fruity oil that is the base of culinary and medicinal and cosmetic tradition countrywide. Following the tour of an oil mill you will enjoy an olive oil tasting. Compare the most representative oils and learn how to sense the bitter, spicy, or fruity sensations of the oil, as well as the other characteristics of olive oils. You will learn about the different kinds of oils and their labels . organic, virgin, extra virgin, single olive variety, acidity percentage, origin, etc. . as well as the benefits of olive oil for health and culinary uses.
Available: Any day of the week except friday
Duration: All day tour
Minimum no.of people required: 2 people
Single Supplement available
*Clients will be met at their Riad in the Medina by their host and on the conclusion they would be escorted back .
So, before the new year even starts, I have made some resolutions. Whilst the goose is getting fat (and only days away before I too) I reckon now is a better time to make the resolutions to DO stuff. After the festive season, let’s face it, resolutions tend to become more about GIVING UP stuff- yikes!
One of my top priorities is to blog more! I must apologise for the shocking neglect of this ‘ere blog o’ mine, and do so most sincerely. On the up-side, l’m happy to say that times have been busy. But why am I not telling the world this? There’s been some great things happening and I really would like to share.
In the spirit of all those TV shows at the end of the year that do highlights from the year gone by (and my oh my the great unwashed need some highlights at the moment) over the next couple of weeks I’ll run a retrospective of Fez Food’s Greatest Moments.
Truth be told, every time I take visitors to Fez out on my culinary adventures, it is a highlight. Watching faces delighting in the mayhem of the medina streets, eyes lighting up at the extraordinary colours of the markets, noses twitching ‘Tabitha’ stylie trying to discern which spice is which ( or just getting a whiff of the nearest tannery !) or hearing the sounds of recognition of flavours known and loved or surprise at the deliciousness of foods new and thusfar mysterious, I get a huge kick. A normal day at the office? This is mine, and it rocks!
A recent highlight for me was having the great pleasure of taking Peggy Markel on a tasting tour . She has been running the highly successful Peggy Markel’s Culinary Adventures worldwide for years, and has been coming to Morocco for many of those. But in the true style of her motto ‘ connecting cuisine, culture and lifestyle’ she knows everywhere has something new to offer to join up those dots.
“I just recently met Gail in Fez while staying at Dar Roumana. Spending even a short time in the medina with her was enlightening. Her razzle dazzle smile charms everyone and her food knowledge rolled off her tongue in Arabic as easily as English. She wins my vote as the go-to girl in Fez.”
Highlights to come? Cooking Tanjia for Heston Blumenthal, Andrew Zimmern’s Bizarre Fez , Camilla and the Clock Book and my letter from the King of Morocco – I’m going to say that again, my letter from the KING of MOROCCO!
Suffice to say, I will not be giving up anything involving food. There is frankly too much to discover, to enjoy, to share and 2012 will be about more, not less!!
In the meantime to all of you Fez Foodies out there -
SEASON’S GREETINGS AND WARMEST OF WISHES FOR A DELICIOUS 2012!!
FEZ FOOD IS PROUD SPONSOR OF
BEST OF MOROCCO BLOGS
PERSONAL BLOG CATEGORY
Fez Food is pleased to toast this achievement by indulging the winner and a friend in a wine tour and tasting at Domaine de la Zouina.
A tour of a stunning vineyard nestled between the foothills of the Rif and the Middle Atlas mountains where Bordeaux expertise is fused together with the creative freedom available here in Morocco to produce the most delicious reds, whites, rose and the moroccan favourite,
I love the ever-changing seasonal produce available in the markets of the medina.
This time though it was an extremely short appearance made by a lone old boy with two large baskets of caper berries.
He was set up next to the olive man (as it turned out a serendipitous move from my point of view) just down the Ta’laa from the live chickens and the camel’s head. (I also love giving people directions here!)
Already suspecting he may not be there the next day and knowing that toddler Francesca (known to many as Frangipani! Poor thing!) is oft underwhelmed by things that marvel her maman, I grabbed the moment.
Half a kilo please and, by the way, olive man, what do I do with them for the best? Just add salt and water and leave for a month – easy. And only two and a half dirham at that. (The ones our old vendor clearly needed to rub together. He declined to be photographed).
How embarrassing! I didn’t just not have “small money”, I had none whatsoever. Olive man to the rescue again. He paid for them saying I could pay him back tomorrow. Unwilling to potentially miss out on these amazing berries, I swallowed any misplaced pride and took him up on it. What an amazing place this is!
And now I have my very first airtight jar of preserved caper berries!
One month to go and I’ll report back.