Sicilian Food of Tradition
Practical Tips on What to Eat in Palermo
Here is a complete guide to typical Palermo food and Palermo street food, designed to help you discover the most authentic and unmissable flavors of the culinary tradition of the Sicilian capital. In Palermo, eating on the street is not just a convenience, it is a true cultural ritual.
ARANCINA
Arancina (rigorously feminine) What it is: A sphere of saffron rice, breaded and fried until golden and crispy. Classic varieties: Accarne: filled with meat ragù, peas and caciocavallo. Al burro: filled with mozzarella, béchamel and cooked ham. How to enjoy it: Hot and just fried, perfect mid-morning or as a quick lunch.
Panino con Milza (Pani ca Mieusa)
For the most daring, one of the oldest and most representative dishes. Thin slices of veal spleen and lung boiled and then fried in lard (saimi). The two versions: Schietta (single): seasoned only with lemon and pepper. Maritata (married): enriched with flakes of caciocavallo or fresh sheep's ricotta.
Pane e Panelle (con Crocchè)
A soft sesame bun (vastedda) filled with thin golden fritters made from chickpea flour (panelle). The ideal pairing: Often served "mixed" by adding crocchè (or cazzilli), potato croquettes flavored with parsley. Final touch: A generous splash of fresh lemon and a pinch of salt and pepper.
Lo Sfincione
The Palermitan alternative to pizza. A tall, soft and spongy focaccia. Topping: Tomato sauce, plenty of caramelized onion, salted anchovies, oregano and caciocavallo.
Le Stigghiola
Lamb or veal offal wrapped around a fresh scallion (or leek) and grilled over hot coals. When to try them: In the late afternoon or evening, when the smoke from the grills envelops the streets of the markets.
Anelletti al Forno
The classic Palermitan baked pasta. A timbale made with small pasta rings seasoned with a rich meat ragù and peas, fried eggplant, caciocavallo and hard-boiled eggs.
Pasta con le Sarde
Iconic first course of Arab influence that combines sea and land. Spaghetti or bucatini seasoned with very fresh sardines, wild fennel, raisins, pine nuts and saffron. The magic touch: The mollica atturrata (toasted breadcrumbs), used instead of cheese.
Cannolo Siciliano
A crispy fried shell (enriched with Marsala wine) filled at the moment with sweetened sheep's ricotta cream, chocolate chips and decorated with candied orange zest or pistachio granules.
Cassata Siciliana
The holiday dessert: sponge cake soaked in liqueur, ricotta cream, green marzipan cake (pasta reale), sugar glaze and a rich decoration of baroque candied fruit.
Brioche col Tuppo e Granita / Gelato
The quintessential Palermitan summer breakfast. A soft butter brioche used to dip the granita (lemon, mulberry, almond, pistachio or coffee with cream) or filled directly with ice cream.
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