Palermo Street Food Tour: Savoring Sicily's Best Bites | Local Aromas

Benedetta, Valeria, and Papà Riccardo traveled to Palermo, Sicily's vibrant regional capital, to explore its famous street food with a local guide. We started with a frittola panino, enjoying this resourceful dish made from leftover parts of slaughtered animals. Then, we devoured sfincione, often called "Sicilian pizza", a thick spongy delight topped with tomatoes and breadcrumbs.

Next, we tasted the simple yet rich ricotta al forno, baked sheep-milk ricotta that melted in our mouths. We couldn’t resist the classic arancina, Sicily’s famous fried rice ball filled with ragù and peas.

For the adventurous, we tried stigliola, grilled veal intestines that were surprisingly tasty. The bold flavors continued with pane ca meusa, a typical Palermo sandwich made with spleen and cheese in a soft bun. We also enjoyed light and crispy panelle, delicious chickpea flour fritters, and the perfectly seasoned crocchè, potato croquettes with a hint of mint and parsley. Finally, we sampled rascature, a clever and tasty creation made from the leftovers of crocchè and panelle.

We loved every bite and can't wait to share this incredible culinary journey with you. Don't forget to like, comment, and subscribe for more tasty adventures!

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[colettealliegro]

My Grand Mother made the arancini was I was a child. I still follow her recipe with the meat and peas ❤

[Drollins]

Love this!! I was just in Palermo and walked through that market, eating much of that food! AMAZING!!

[colettealliegro]

That’s where my father is from. His family moved to New York when he was 3. Around 1918-1919. He never got the chance to visit Italy after he moved