Chef from Paraná tells curiosities about Tunisian gastronomy

Chef and businesswoman Pricila Franceschi, owner of Rock me Mamma and Bistronomia restaurants in Curitiba, has lived in Tunisia since 2020. Even though she is more than 9000 km away and it is almost 35 hours of travel, she manages to reconcile life between the two countries and enthusiastically shares the peculiarities of Tunisian cuisine.

First, it is necessary to locate and contextualize the country and its culture. Tunisia is in North Africa and is bordered by Algeria to the west, Libya to the southeast and the Mediterranean Sea to the north and east. The capital of the country is Tunis.

The culture has Arab, Berber, French and Ottoman influences. The country is predominantly Muslim, with the majority of the population following the Islamic religion.

Seasonal food and blunt meats

“Tunisians eat according to the seasons, so we won’t always have red peppers, apples, strawberries, pumpkins, tomatoes, onions and so on,” says Pricila. On the other hand, this makes it difficult to plan the menu, which needs to be updated frequently, according to the offer of seasonal products.

Pricila explains that, as this is a country with a Muslim majority, it is common to see the head of a slaughtered animal exposed in front of butcher shops. “Many people run their hands over the animal’s head and are grateful for the sacrifice. It seems strange, but it is very common over there”, he declares.

Another difference is the cuts of meat. “Beef, for example, is sold according to what I want to do: roast, grill, cook”, he says. The chef says there are no names for the cuts, they sell by soft or hard quadrants. “Bovine Filet Mignon is something rare, international restaurants need to order it and normally the availability depends on the number of beef they are going to cut to sell”, he adds.

Brazil – Tunisia connection

“I learn a lot with the Tunisians, the exchange is endless. They are a lovely people and are not afraid to experiment”, says Pricila. And this availability for new flavors has been a “full plate” for the chef who, whenever possible, makes a tropical fusion in typical recipes.

Pricila says that couscous and lamb stew with seasonal vegetables are part of the daily menu in the country. Once, the chef presented a version of couscous in the form of a salad with ciboulette, sweetened turkey bacon and apricots. “This salad was already a success at the restaurant in Brazil and now it’s a success there. Every event I close, the first thing they order is the couscous salad, which can’t be missing from the menu anymore”, she says.

Another trend that is making a big splash over there are the smash burgers. And instead of presenting the traditional, Pricila elaborated several versions. “Obviously, I presented them with a hamburger on French bread, like we have here in Curitiba, and they loved it”, he celebrates.

Tunisia in Brazil

Priscila has just opened, in Curitiba, a pizza with a different proposal and which makes her come to Brazil every two months. The new venture’s menu shows that cultural exchange travels in both directions. “Certainly Tunisian influences are very present in Rock me Mamma. They are in the mixture of sweet and salty, in the use of peppers and in the spicy olive oil”, she reveals.

The chef points out some dishes available at the restaurant that have a foot in Tunisia: the more citrusy dessert, Lemon Bomb, the brie cheese pastry with pepper jelly and the pizza with gorgonzola and pears, are some of the preparations that customers can try.