kitchen
The typical Mediterranean breakfast, included in the tariff of the room, can be served “al fresco” on the patio or terrace, or in the winter months, in the ground floor dining area. Guests will be able to begin their day with freshly baked bread, homemade marmalade and jams, boiled, fried, scrambled eggs or omelettes, oven fresh cakes and biscuits, yogurt, fresh fruit, freshly squeezed orange juice, and of course coffee or tea.
Light freshly made snacks are available throughout the day. Thus while you are basking in the sun on the terrace you could enjoy a Moroccan yogurt made with honey and nuts, or a bowl of fresh fruit salad, or if something a little more filling is preferred, a “trio” of Moroccan salads, or a perhaps a sandwich of grilled vegetables, with goats’ cheese and a touch of mint.
Our dinners are the result of a fusion of Moroccan and Italian cuisine, served by candlelight, and followed by a relaxing herb tea. We never use processed foods in our kitchen, and all our meals are prepared using traditional methods. Our chef plans a delicious menu of the day with typical traditional Moroccan dishes, prepared with love and the freshest of ingredients. Try our “briouates” (small pastries with savory fillings) or the famous “pastilla” with pigeon and almonds, Moroccan salads and soups, and our delicious tajines and couscous, and we are sure you will be delighted!
As we are only a small hotel, guests are kindly asked to let the staff know if they would like to dine with us. The chef will make every attempt to satisfy any dietary requirements the guests may have. Vegetarians are made most welcome.
Directed by Giulio Kirchmayr
Cookery Courses
Moroccan Cuisine is a perfect combination of various traditional cuisines and is one of the best in the world. Its fascinating mixture of flavors, aromas and colors, combined with its capacity to amalgamate vegetables, fish, and fruit with delicate and refined spices, have made it renowned and appreciated the world over.
Mediterranean, African, and Oriental cuisine have been fused with the local Berber traditions; the bitter-sweet tastes are inherited from the lands of Arabia, whereas the tradition of combining fruit with meat is Persian. The desserts, full of sugar and spice, are instead a Turkish passion. In order to know a country well, there is no better way than to study its traditional cuisine, taste its foods, and enjoy its flavors and aromas.
Thus, with this aim in mind, Riad Azoulay offers its guests the opportunity to join the chef Wafa, who will reveal to them all the secrets of the Moroccan cuisine.
During the course, the chef will teach the students how to recognize and choose the correct spices for each dish, how to cook using the traditional methods, and how to prepare some true Moroccan meals to serve to their friends and family when they return home.
Amongst other things, students will be taught how to make couscous with lamb stew and vegetables, how to use the terracotta tajine to braise meat with vegetables and fruit, and how to make some very special Moroccan desserts.
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