Morocco evokes all the exoticism of Africa and at the same time its largest cities feel very close to Europe.
However, landing in Morocco for the first time is for many like landing in another era. One in which the merchants dragged their wagons through the labyrinthine streets of the Medina, leaving behind an anaesthetizing aroma of fruit; the same one in which the tanners dyed the leather by hand, drawing a hypnotic palette of colors in their creamy landscape; and the one in which the donkeys were still able to stop the traffic.
In Morocco, the Sahara Desert, the Atlas Mountains and the Atlantic coast united and it has always been a meeting point for different cultures. All this mixture is reflected in its gastronomy inviting travelers with the smell of its best aromas and pampering their palate with its spicy flavors!
The enormous richness of Moroccan cuisine has manifested itself mainly inside the homes, where women cook authentic feasts for their family in the religious festivities.
In this cooking class you will learn from a chef the most famous dishes of Moroccan cuisine: harira (the traditional soup of vegetables, tomatoes and spices), couscous, pastela (a delicate puff pastry usually filled with meat) or chicken or lamb tajines, without forgetting their delicious sweets.
You will learn on first-hand the depth of its gastronomy, the subtle use of spices and the techniques that have been used for centuries in the homes.
You will use the best raw materials to learn how to cook a traditional tajine and other delicacies with which you will not be able to avoid licking your fingers!
THE IMPERIAL CITIES
DAY TRIP TO ATLAS MOUNTAINS AND HIKING THE BEREBER VILLAGES