In the Ballarò and Vucciria markets, between one purchase and the other, you will whet (or make a real meal) and taste the best of Sicilian street food. expanses of arancine and inviting panelle golden peep from the counters of sellers. To go by the Vucciria purparo. Sell fresh octopus just caught. Some cooks them in a pot with salted water and within minutes the octopus is on display on the counter available for those who want to sample this delicacy. To eat on the spot with lemon and parsley. The “purpo” together with “cicireddi”, fried fish served in friggitorie, It is the only type of fish you can eat on the go.
Pani as' Meuse
For the less squeamish will appreciate a specialty that according to many is unbeatable. And the pani ca'meusa, spleen, or lungs or scannarozzato (trachea) veal, retouched in Saimi (lard) and eaten in falls (typical round bun dusted with sesame seeds). Order it if you married with the addition of ricotta cheese, blunt if you prefer simply wet from lemon drops. The best breads ca'meusa does the Focacceria di San Francesco, from 1843. Franco 'U Vastiddaru, It is another magician of the sandwich with the spleen and specializes in all kinds of fried.
the Arancine
The arancine are perhaps the most obvious compromise of the "rulers" multitude that Sicily has had over time: the use of the rice and saffron is of Saracen origin; French tradition emerges in the choice of sauce of traditional and homonymous arancine, indeed called arancini with meat sauce; the use of the cheese is, instead, of Greek descent and it takes form and develops nell'arancina butter (with saffron, cheese and ham). Today there are many versions proposals: those with spinach, Chicken and ricotta, up to the modern versions with black cuttlefish, seafood, porcini mushrooms served in focaccerie.
what Sfincione
what sfincione It is made thanks to an ancient recipe that sees as a basic ingredient to bread and pizza topped with a sauce made from tomatoes, onion, anchovies, oregano and pieces of typical Sicilian cheese. A real treat. where to eat? All’Antica Focacceria San Francesco a Palermo, really a famous place or "Nino u dancer"Underway Finocchiaro Aprile.
Pane Cunzato
The Bread Cunzato It is a true gem for those who come to Palermo, done with a freshly baked loaf, divided into two above with olive oil, a pinch of salt and pepper, add the fresh tomatoes cut in half anchovies and oregano. I recommend you eat in Monreale in bakery Campanella that you find the right as you go up the street to go to the square. Guests can have a sweet break with a nice cannolo or a fragrant Cassata baked.
the Buns
The Brioches of Sicily is unparalleled, soft and warm, perhaps accompanied by a good granita or gelato to go brioscia and you'll enjoy an enormous brioche with ice cream decorated with a tasty casting of black or white chocolate, hazelnut or pistachio.
Cannoli and Cassata baked
Inevitable in Sicily and in Palermo is Cannolo. Small or large, the classic and true Sicilian that's with ricotta and just. Accompanied by a good coffee for breakfast or as a sweet treat after dinner cannoli it is always good. The Sicilian Cassata is a cake made with sponge cake, pasta real sweetened ricotta and candied fruit. The word Cassata derives from the Latin "caseum", which means cheese or from the Arabic "qas'at",ie "pan. Or there's the baked cassata which is a kind of very thin pastry with ricotta inside you find in cannolo. The surface is dusted with icing sugar and cinnamon. If you happen to go from the parts of Scopello, obligatory stop is the hot cassatella fried ricotta stuffed at the bar "the source" of Castellammare del Golfo.
