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Street food in Palermo: here's where to eat the best street food

ITALY
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Joel Fulleda
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Our culinary tradition is wide, varied and highly appreciated everywhere. Our cities are full of luxury restaurants, trattorias, very Italian fast food and all kinds of other places able to serve, practically always, any type of food we want to taste.
A very important part of our culinary tradition covers it street food, or street food. What we want to talk about today is that of beautiful Sicily, more precisely what you can find if you visit the capital of the region, or Palermo.
Strolling through the streets of this city it is impossible not to be captured by the smells of the food being prepared, some acres, others delicate, almost all inviting. Let's see some tips on where to eat the best street food in Palermo and above all how to extricate oneself from the complicated names, strictly in dialect, of the dishes offered.



Index

  1. Panelle and crocché bread
  2. Arancine and rotisserie in general
  3. Sfincione pizza
  4. Scraping
  5. Pani ca Mìevusa
  6. Stigghiola
  7. Mussu, Quarume and Frittola
  8. Sicilian cannolo
  9. Sicilian cassata
  10. User questions and comments

Panelle and crocché bread

Let's start with the most renowned gastronomic bulwark of Palermo: "pane e panelle e crocchè". There are many fry shops scattered around the city that offer this dish, some kiosks or bars are historic and provide some great street food for many years now. What are "pane e panelle e crocchè"? It is about thin pancakes made with chickpea flour, or fried potato balls, which fill 3 different types of bread: the Mafalda (so called for Mafalda di Savoia), the Scaletta (snake-shaped) and the Focaccia, or vastidda, an enriched round sandwich from sesame seeds.

Ideal dish for: Lunch - Dinner - Snack

Best places to eat them:



  1. Antica Friggitoria, via Palmeri, 4 - 091 475724
  2. Nnì Franco ù Vastiddaru, piazza Marina - 091 325987
  3. Friggitoria Chiluzzo, piazza della Kalsa, 11

Arancine and rotisserie in general

The arancine (strictly female, for the people of Palermo) are the queens of Palermo street food and they are famous not only throughout Italy, but also in the world. They can contain different fillings, the most traditional are with meat and butter, but the variations (even the most creative and risky ones) are wasted: with salmon or sausage, with mushrooms or with spinach up to even chocolate. At the bars, patisseries and rotisseries it is also possible to find a multitude of ready meals, including "spitini di carne" and fried calzoni.

Ideal dish for: Snack

Best places to eat them:

  1. Antica Pasticceria Bristol, via Emerico Amari, 28 - 091 320667
  2. Matranga pastry shop, via Cesareo 38 - 091 306869
  3. Oscar pastry shop, via Mariano Migliaccio, 39 - 091 6822381

Sfincione pizza

Some say it's even better than pizza! The sfincione owes its name from the Latin word spongia, or sponge, or from the Arabic sfang, which means pancake. The dough of this specialty is indeed porous consistency, just like a sponge. It consists of a dough similar to both bread and pizza and can be seasoned with salted sardines, onion, cheese and oil. In the Palermo version, however, the additional basic ingredient is the tomato sauce. In the city it is said that the real sfincione is the one offered by street vendors near Porta Sant'Agata.

Ideal dish for: Lunch - Dinner - Snack

Best places to eat them:



  1. Antica Focacceria San Francesco, via Alessandro Paternostro, 58 - 091 320264
  2. Graziano bakery, via del Granatiere 11 - 091 6254800
  3. Spinnato, piazza Castelnuovo 16/17 - 091 329220

Scraping

The Palermitans invented this food to avoid waste, it is in fact a mixture obtained mixing the various leftovers that the fryers found in the trays at the end of the day. Instead of throwing them away, the chefs from Palermo they gathered the leftover potatoes for the croquettes, that of chickpeas for the panelle and created mixed.

Ideal dish for: Snack

Best places to eat them:

  1. Nnì Franco ù Vastiddaru, piazza Marina - 091 325987
  2. Panineria Friggitoria Chiluzzo, Piazza della Kalsa 10
  3. Minà, via Pannieri 28 - 091 585168

Pani ca Mìevusa

Bread with spleen is one of the most famous street dishes in the world. The vastedda, a large round bun covered with sesame seeds, welcomes a stuffing of boiled veal spleen, to which lung is often added, both fried just before delivering the sandwich.

Ideal dish for: Lunch Dinner

Best places to eat them:

  1. Rocky Basile, Vucciria Market (Piazza Caracciolo), Corso Vittorio Emanuele
  2. Porta Carbone, via Cala, 62 - 091 323433
  3. Nino U 'Dancer from 1802, Corso C. Finocchiaro April, 76/78 - 339 6950106

Stigghiola

It is another dish belonging to the poor Palermo tradition and is not really for everyone. The stigghiularu usually prepares this food at festivals or parties, the stall is recognizable by the smoke of the embers that rises from the early afternoon. The stigghiola derives from a Greek dish - the Kokoretsi - and is of very ancient origin. Why isn't it for everyone? Because, in practice, it is about a lamb or kid intestine cooked on the grill after being wrapped on a spit with parsley. In some versions it is instead wrapped around a spring onion.

Ideal dish for: Dinner

Best places to eat them:



  1. In Rarigghia, Piazza Olivella, 23 - 389 5550333
  2. Osteria Ballarò, via Calascibetta, 25 - 091 326488
  3. The stigghiolaro of via Altofonte, via Altofonte, 120

Mussu, Quarume and Frittola

These dishes were also created for make the most of every part of the animal. For mussu and carcagnoli we mean the cartilages of the legs and snout of the bovine, which are boiled in salted water and cut into cubes. A bit like the Neapolitan version, they are eaten simply with salt and squeezed lemon but, especially in butchers, they can be found with the addition of the jaw and tongue, later also seasoned with celery, carrots, red onions and crushed green olives.
The quarume includes boiled or boiled beef or veal offal in salted water to which the typical vegetables used to make broth are added. It should be consumed hot complete with the cooking broth.

Frying the greaves (what remains of the pork lard processing when lard is made) you get the frittola, which usually stuffs a sandwich with sesame.

Ideal dish for: Lunch Dinner

Best places to eat them:

  1. Zù Carmelo, via Oreto, 343
  2. Osteria Ballarò, via Calascibetta, 25 - 091 326488
  3. Ancient flavors of Palermo, via Messina Marine, 683 - 339 8470318

Sicilian cannolo

The Sicilian cannoli is the king of the Sicilian pastry tradition. Even if it would be a typical dessert of the Carnival period, now we can find it practically everywhere and at any time of the year. Do you know who invented it? They were cloistered nuns who gave it the name of the river reed on which the dough was wrapped. Traditionally the cannoli is composed of a fried waffle which is stuffed with a ricotta cream, to which chopped pistachios, candied fruit and chocolate chips are added.

Ideal dish for: Breakfast - Snack

Best places to eat them:

  1. Cannoli F.lli Rosciglione Factory, Via Barbieri Gian Luca, 5 - 320 2472367
  2. Pasticceria Cappello, via Colonna Rotta, 68 - 091 489601
  3. Da Josè pastry shop, via Messina Marine, 267 - 091 621 4405

Sicilian cassata

From a carnival dessert to a traditionally Easter one, the Sicilian cassata originates during the Arab domination in Sicily, when the Arabs introduced sugar cane, lemon, bitter orange, mandarin, cedar and almond on the island. During the period of Norman domination, however, the original shortcrust pastry dough was replaced by that of royal pasta, the cassata in the oven thus became cold-made. The Spaniards brought chocolate and sponge cake, during the Baroque period candied fruit were then added.

Ideal dish for: Breakfast - Snack

Best places to eat them:

  1. Pasticceria Cappello, via Colonna Rotta, 68 - 091 489601
  2. Spinnato, piazza Castelnuovo 16/17 - 091 329220
  3. Pastry shop Costa, via D'annunzio 15 - 091 345652
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