Roadside food and ancient markets
Roadside food, in other
words the typical food stalls in Palermo where you can eat a bit of everything,
can still be found throughout the city and especially in the popular districts
just outside the large historic markets: Vucciria (from the French word
boucherie), Capo, Ballarò (perhaps the most multi-ethnic corner
of the city) and Borgo Vecchio. You'll find it
by following the strong smell of fried food: haphazardly arranged on large
trays lined with greaseproof paper, showcased behind the glass you'll find the
typical "panelle", mentioned
earlier, to savour in large sesame bread buns, which are often accompanied with
what locals refer to as fried "cazzilli" (potato croquettes fried in oil). Just
as mouth-watering are the fried aubergines or "cicireddu", namely
whitebait coated with flour and fried there and then.
You'll often still find the wording "pani cà meusa" at the entrance to the frying establishment. It means that tradition is truly respected here. This is especially tasty but only for the strong palate. Beef offal, spleen and lungs are boiled in lard and served in bread buns seasoned with lemon or in some cases with ricotta or local cheese. Another popular delicacy is "stigghiola", chargrilled lamb or veal kebabs. Having been brought to life by the Arabs, the souks found in several cities and towns across the island retain the Arabic roots of Sicilian culture intact, arranging fresh fruit, oranges especially, along with dried fruit as well as a large variety of exotic herbs and spices from the near and far East, along with an incredible variety of olives, and the scent of garlic, oregano and chilli pepper.
There are beautiful stalls presenting all sorts of fish, including the famous Catania Fish Market. Showcasing whole swordfish, dusky groupers, sea bream and diplodus, mussels and clams, octopus and other shellfish, mackerel, sardines and anchovies abound, including gutted sardines, mackerel, paddlefish and tub gurnards. Prawns, from the red tiger king prawns from Mazara del Vallo, to the smaller sand shrimps, which have often already been shelled. In Sicilian markets, you chat, you barter and you enjoy life in a world that resembles a theatre stage.
You'll often still find the wording "pani cà meusa" at the entrance to the frying establishment. It means that tradition is truly respected here. This is especially tasty but only for the strong palate. Beef offal, spleen and lungs are boiled in lard and served in bread buns seasoned with lemon or in some cases with ricotta or local cheese. Another popular delicacy is "stigghiola", chargrilled lamb or veal kebabs. Having been brought to life by the Arabs, the souks found in several cities and towns across the island retain the Arabic roots of Sicilian culture intact, arranging fresh fruit, oranges especially, along with dried fruit as well as a large variety of exotic herbs and spices from the near and far East, along with an incredible variety of olives, and the scent of garlic, oregano and chilli pepper.
There are beautiful stalls presenting all sorts of fish, including the famous Catania Fish Market. Showcasing whole swordfish, dusky groupers, sea bream and diplodus, mussels and clams, octopus and other shellfish, mackerel, sardines and anchovies abound, including gutted sardines, mackerel, paddlefish and tub gurnards. Prawns, from the red tiger king prawns from Mazara del Vallo, to the smaller sand shrimps, which have often already been shelled. In Sicilian markets, you chat, you barter and you enjoy life in a world that resembles a theatre stage.
