The city of Palermo is one of the centers of Sicilian street food with the long gastronomic tradition of Palermo, influenced by the cultures of the Mediterranean.
A classic Palermo dish is Panelle and crocchè. The panelle are thin slices of fried chickpea flour, while the croquettes are made of potatoes and always fried.
Another classic street food is pani ca meusa (spleen sandwich). It is a sandwich, round and covered with sesame seeds, stuffed with boiled veal spleen and lung and then passed in a fryer.
Another typical specialty of Palermo gastronomy is the sfincione pizza. The sfincione is a kind of pizza with a very soft and porous dough that can be seasoned with tomato sauce, caciocavallo, pecorino cheese, anchovies, onion, oil and oregano.
Another typical recipe is caponata. A dish that embodies the authentic culinary tradition of the island, it offers a perfect combination of fresh and local ingredients: eggplant, zucchini, peppers, celery, extra virgin olive oil, onions, capers, peeled tomatoes and black olives. To make caponata, the vegetables are cleaned and diced, which are then sautéed in a pan with extra virgin olive oil. The onion is thinly chopped and sautéed, and then the previously sautéed vegetables are added along with desalted capers, peeled tomatoes and black olives. After a slow cooking of about 15 minutes, the caponata is ready to be served, seasoned with salt and pepper.
