In brief
On 31 October 2026, the 12th Harissa Festival opened in Nabeul, Tunisia, celebrating traditional chili pepper cultivation and harissa production. The event highlighted the craft’s economic importance, especially the role of women farmers and artisans, and celebrated its 2022 UNESCO inscription as intangible cultural heritage. A notable innovation was Italian pizza makers experimenting with harissa‑infused recipes, while scientists discussed native Nabeul chili seeds, underscoring the festival’s blend of heritage preservation and culinary innovation.
The 12th edition of the Harissa Festival opened in Nabeul, Tunisia, on 31 October 2026, celebrating the region’s traditional chili pepper cultivation and harissa production. The festival gave visitors a chance to explore the full range of preparation methods, sample local dishes, and discover chili pepper products, spices, and pottery used in making harissa.
Harissa, a staple of North African cuisine, is produced in several varieties in Nabeul. Locally known recipes include *arabi*, *mdashdasha*, and *mfawra*. These traditional preparations, which combine dried and fresh peppers with garlic, olive oil, and a range of spices, reflect a culinary knowledge that reached UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity in 2022.
The festival emphasized harissa’s economic importance. Tunisia reportedly grows an estimated 400,000 tons of chili peppers each year, supplying both domestic markets and international exports. The event showcased the products that turn raw pepper into sauce, as well as packaging and distribution practices that support local economies.
Central to the celebrations was the spotlight on women farmers and artisans. They are described as the custodians of the knowledge that ensures the integrity of traditional preparation techniques. The festival attempted to preserve these traditions while encouraging new uses for the condiment, highlighting how female practitioners drive innovation across the supply chain.
Innovation was a key theme. Italian pizza makers were invited to prepare experimental recipes featuring harissa, marrying Mediterranean culinary traditions with modern culinary trends. The event also hosted scientific discussions on native Nabeul chili pepper seeds, offering a platform where researchers could explore the genetics and resilience of local pepper varieties and how they might adapt to changing climate conditions.
Beyond the culinary arts, the festival functioned as a forum for broader discussion about food sustainability. By bringing together producers, chefs, scientists, and policymakers, the event demonstrated how local food systems can honor heritage while embracing new scientific insights and market opportunities.
Across the festival’s schedule, the message was clear: preserving traditional culinary practices is not solely about memory but also about sustaining local livelihoods, promoting gender equity, and ensuring that the agro‑cultural ecosystem remains resilient in the face of environmental changes.
