BLOG PALERMO 7: The Street Food Tour

PALERMO: The Street Food Tour

...Very nice night last night...What's better than a Palermo by night Street food? Walking around, thru the narrow streets of the historical center...walking thru the history of Palermo and finally to get the typical street food of Palermo.

A stop at Antica Focacceria San Francesco is a must. The oldest historical restaurant in Palermo. They started their business selling the Focaccia (typical bread) with the spleen. The spleen is boiled in a vat of fat before being topped with cheese and tucked inside two slices of bread. There are 2 different ones: In Sicilian: Pane ca'meusa Maritata and Pane ca'meusa schitta.Meusa is the Spleen in Sicilian. Maritata means married, Schitta means Single. Why that? Maritata (Married) is with Ricotta + Salty Ricotta. Schitta is with just Lemon. Now it's a Restaurant but for the tradition they continue to prepare the bread with the spleen. The restaurant was very good till 3 years ago...then something changed....the prices growed up but the quality dropped...so...it's not the restaurant to eat (in our advices) ...you can go to eat there but in the ground floor...(it's a kind of self service) for lunch...but not for dinner and with the waiters...but anyway worth the visit and...you should try the bread with the spleen...at least the small one (called the mignon :o)

After that...we went to Corso Vittorio Emanuele where my friend prepares the Bread with Panelle and Crocchè!! Panelle (or panelle di ceci) are Sicilian fritters made from chickpea flour and other ingredients. They are a popular street food in Palermo and are often eaten between bread or on a roll. Crocchè (a corruption of the French croquettes), made from mashed potato and egg, which is covered in breadcrumbs and fried.

Crocchè are typically a Southern Italian street food, ubiquitous at friggitorie,

After that...A great Plate of Fruit next to the port with a refreshing Granita. Granita (in Italian also granita siciliana) is a semi-frozen dessert of sugar, water, and flavorings originally from Sicily.

posted by blog.giorgioshouse.com [08/09/2009 15:06]