Berber, Arab, African and European influences have shaped the Tunisian cultural identity. The Tunisian gastronomy is a mixture of the local know –how and the contributions of various origins at various times.
The Tunisian cuisine has been enriched throughout the centuries by the contributions of different communities: the berbers, for example, who brought couscous to Tunisia, and the jewish community who introduced a great variety of delicious dishes.
As in all Mediterranean countries, Tunisian cuisine is based mainly on olive oil, spices and tomatoes and on a great assortment of fishes and meats. It draws its inspiration from various sources particulary Berber, Arab, Turkish and more often now Italian.
Tunisia is well renowned for the quality and sweetness of its fruits and its tradidtional pastry made of alomonds nuts and dates, all prepared with great precision.
Tunisian wines cover a wide range of reds, whites, roses and muscatels. The art of vine growing and winemaking dates back to the antiquity.
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