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Simplicity: durum wheat semola and water. Cous Cous was born from the union of these two ingredients. However, it is not that simple. Semola, in fact, must be "incocciare", you have to work with your hands together with the drops of water to achieve the right consistency in small grains. Cous Cous Poiatti is already "cooked", ready to enrich your tables with one of the oldest and most important recipes of the Mediterranean.
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