Cuisine is an integral part of any local culture, and no trip to Palermo is complete without tasting the local food. This directory offers information about the traditional dishes and drinks available in Palermo to help visitors better understand the local food culture and make an informed decision when trying them.
- Arancini: fried (or baked) rice balls coated with breadcrumbs.
- Bocconcini di melanzane: fried and baked eggplants.
- Bruschette al tonno: sandwich made with tuna paste.
- Cabucio: pizza-shaped bun filled with fresh tomatoes, anchovies, salt, pepper and olive oil.
- Casatiello rustico: dough rolled with lard, Parmesan cheese and pepper, baked with raw, whole eggs in shell.
- Fichi allo speck: figs wrapped in bacon.
- Frittelle alla salvia: pancakes made from sage leaves.
- Gamberetti in pastella: shrimps or prawns fried in batter.
- Gelatina di maiale: gelatin made from pork meat.
- Melanzane imbottite: stuffed eggplants.
- Pane cunzato: stuffed loaf of bread.
- A faviata du lardarolu: a soup with beans, bacon, lard and sausages.
- Cassatelle di ricotta in brodo: dumplings in broth.
- Crema fredda di legumi: soup made with vegetables (beans and peas) and cream.
- Crema di zucca con noci e porri: a creamy pumpkin soup prepared with walnuts and leeks.
- Farfalline con fagiolini al pesto: beans, potatoes, basil leaves, pine nuts, Parmesan, garlic.
- Frittedda minestrina primavera: artichokes, beans, peas, green lettuce and of onion.
- Ditalini con cozze e fagioli: pasta with beans and mussels.
- Macco di S. Giuseppe: chickpeas, beams, peas, lentils, fennel, tomatoes, onion.
- Minestra di tenerumi: simple soup made from zucchini leaves and pasta.
- Minestrone con funghi e pollo: soup made from mushrooms and chicken breast.
- Pancotto al pomodoro e rucola: bread soup with with tomato and arugula.
- Zuppa di Fagioli Badda con pasta fresca al finocchietto selvatico: soup made from beans with fresh pasta and wild fennel.
- Caponata: vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, and capers in a sauce.
- Braciole alla siciliana: Sicilian style stuffed chops.
- Cacciatori: meat, tomatoes, onions, mushrooms, herbs, often bell pepper, and sometimes wine.
- Falsomagro: stuffed meat roll.
- Fish-cuscus: couscous made from semolina served with fish.
- Frascatela: pasta made from somalina and dressed with olive oil, herbs and cheese.
- Lingua di manzo in agrodolce: beef tongue in sweet and sour sauce.
- Pasta alla Norma: pasta with sauce made from aubergines, mashed tomatoes, basil and ricotta.
- Pasta c'anciova e ca muddica: pasta with the anchovies and breadcrumbs.
- Pasta con le sarde: pasta mixed with fried/sautéed sardines.
- Pasta cu nivuru ra siccia: pasta with cuttlefish or squid ink.
- Peperoni Imbottiti: peppers stuffed with rice, vegetables, meat.
- Pescespada alla siciliana: swordfish in the Sicilian style.
- Sarde a Beccafico: stuffed sardines.
- Sarde al forno: oven baked sardines.
- Sarde fritte: fried sardines.
- Agnello di pasta Reale: a sweet Easter cake in the shape of a lamb made from almond paste.
- Biancomangiare: a sweet dessert made with milk or cream and sugar, thickened with gelatin.
- Biscotti Ennesi: biscuits served with wine.
- Brioche con gelato: buns with ice cream.
- Bruccellati: uniquely Sicilian fig cookies.
- Buccellato: a Sicilian circular cake given by godparents to the godchild and family on the christening day.
- Cannoli: tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling.
- Cassata: round sponge cake moistened with fruit juices and layered with ricotta cheese, candied peel, and a chocolate or vanilla filling.
- Ciarduna: traditional sweet pastry, made from almond cookie shell filled with a ricotta or mascarpone filling.
- Crostata al mandarino: Italian baked dessert tart, and a form of pie with mandarin.
- Cubbaita: hard sesame candy.
- Cuccìa: traditional Sicilian dish made from boiled wheat berries.
- Cuddureddi di ricotta: cookies made with ricotta.
- Froscia o malassata: cheese, with the addition of eggs, sugar and the delicate but refreshing mint and cinnamon.
- Frutta Martorana: traditional marzipan sweets, made in the form of fruits and vegetables.
- Gelo di mellone: watermelon jelly.
- Nzuddi: Sicilian biscuits with almonds.
- Petrafennula: a kind of hard nougat, made with honey, almonds, candied citron and orange peel.
- Pignoli: almond paste cookies with pine nuts.
- Pupa cu l’ova: traditional Italian cookies made for Easter, that contain a dyed boiled egg.
- Ravioli di ricotta: filled with ricotta (fresh cheese) pasta.
- Sorbetto all’arancia: refreshing orange sorbet.
- Torta al caffe’: coffee cake.
- Torta di Pesche: peach cake.
- Crocchette: fried balls made from mashed potatoes, eggs, breadcrumbs.
- Frittula: oil fried fat, cartilage and leftovers of pork or calf.
- Panelle: Sicilian fritters made from chickpea flour served usually in a bun.
- Quarumi: a combination of boiled entrails and cartilage with onions, celery, carrots and parsley.
- Stigghiola: lamb intestines with parsley cooked on the fire or coals.
- Granita di limone: a kind of frozen drink made with lemon juice.
- Allorino: liquore di alloro, a liquor made on the base of bay leaves.
- Frappè al cacao con liquore alla banana: banana liqueur, cocoa and mint leaves.
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