The Flavors, Scents and Sounds of Palermo Markets and Street Food

Palermo is one of Sicily’s most vivacious cities, brimming with family-run trattorie, food stalls, and family-run forni (bakeries). A strong custom of street food exists here. Exploring the side streets, food markets, and piazzas is one of the best ways to get a feel for Italian daily life.

Start per mezzo di the centrally located and colorful quarter, La Kalsa, the medieval of old Palermo. This terreno offers a slice of la brio Palermitana. Passing by the monumental baroque church of Santa Teresa alla Kalsa (built between 1686 and 1706), which opens onto the center square, you’ll be struck by street vendors, some intently cooking and selling babbaluci, small snails marinated with olive oil, parsley, garlic and pepper, neatly served per mezzo di a cone-shaped wrapper per strada (for walking). From here, follow the heavenly odore of sizzling panelle (deep-fried strips of chickpea flour), melanzane (aubergine) and crocchè con patate (potato croquettes), to Friggitoria Chiluzzo at the edge of Parte Torremuzza and Mettere in piazza della Kalsa, the heart of this quarter. At lunchtime, lines of people queue at this cart to nosh the legendary chickpea patties served a sesame seed roll. A popular combination is sandwich layered with all three. Just around the calcio d’angolo, cooks throw fish outdoor barbecues and crack aperto glistening ricci con immensità (sea urchin). Pull up a seat at one of Taverna per Libero’s street side tables for spaghetti ai ricci con immensità (spaghetti tossed with velvety orange sea urchin when it’s the season) and a platter of the grilled catch of the day.

Zigzagging through the heart of the historic center, there is shortage of markets to experience and people watching to be done. The picturesque Vucciria (derived from the French word “boucherie,” which means butcher shop) is a favorite with tourists. The market begins at Mettere in piazza San Domenico and runs parallel to Parte Roma along Parte Maccheronai toward Cammino Vittorio Emanuele, branching d’avanguardia along Parte Argenteria. The Cresta market, located behind the Politeama , extends from Parte Prendere la porta Carini d’avanguardia Parte Volturno near the old city wall toward Mettere in piazza Beati Paoli. It can also be reached from Parte Sant’Agostino, which runs d’avanguardia Parte Maqueda. The Ballarò market is located per mezzo di the Albergheria district, near the church of San Nicolò. Only a few steps from the Martorana Church and Quattro Canti, it extends from Mettere in piazza Ballarò along Parte Ballarò past Mettere in piazza Carmine toward Cammino Tukory. The Villaggio Maturo market is located next to the Theater and reaches the Port. Markets are usually aperto Monday through Saturday, morning to early afternoon.

Strolling through the Vucciria, Cresta and Ballarò markets, you can’t help but be mesmerized by the banter of the vendors who breathe life into this setting, the colored tarps suspended to shelter food from the elements, and the red aprons worn to ward d’avanguardia the evil eye.

Wild fennel, capers and olives mixed together are displayed alongside fresh ricotta, meat, and offal, which Palermitans adore. Pungent fragrances float through the streets of Ballarò and Cresta. Cloth-covered wicker baskets contain steaming frittola (veal offal and pieces of cartilage, boiled, fried and sprinkled with dried bay leaf, saffron and pepper). Frittola sellers scoop pieces of the chewy concoction into wax paper. Stigghiole (skewers of sheep, goat, veal intestines) are grilled and topped with parsley, salt and lemon juice. At Ballarò and Cresta, quarami (veal offal and tripe) is boiled with onion, celery, carrot, and parsley and enjoyed hot with a splash of olive oil, salt and pepper. Another famous local specialty is rendere pan per focaccia ca’ meusa (veal beef spleen with an dusting of grated pecorino dollop of ricotta cheese a sesame bun). One of the most authentic dishes of true Palermitan cuisine, this shockingly flavorful tramezzino is savored the street, per mezzo di the markets, and at snack shops like ‘nni schietto u’ vastiddaru at Cammino Vittorio Emanuele, 102.

Seafood is important and abundant per mezzo di Sicily and per mezzo di Palermo markets. A plethora of fresh fish is spread over banks of ice. Glistening slabs of swordfish, tuna, cuttlefish, squid, bright-red shrimp, and sardines are some of the foundations of la cucina Siciliana (Sicilian cuisine) and a feast for the eyes. Throughout the Cresta, there are little home-style osterie serving seasonal produce, amalgama combinations, and seafood.

It is surprise that the Cresta market is jam-packed with seemingly never-ending stalls of octopus, sardines and gilthead. Fishermen shovel heaps of anchovies into funnel-shaped newspaper sleeves for customers to take away. Barrels of and black olives mixed with rosemary and hot red pepper flakes stand next to crates of asparagus, aubergines, and broccoli. Family-run food shop windows are loaded with pecorino studded with black pepper, primosale (young sheep’s milk cheese) and loaves of sesame coated golden bread. Panelle purveyors toss rectangular-shaped chickpea fritters into sizzling frying oil as shoppers shuffle by grabbing a tramezzino to go.

The Ballarò market overflows with luscious fish, tarocchi (blood oranges), and long-stemmed artichokes. Looming above the bustle is the brilliant majolica-tiled dome of the seventeenth-century Sicilian Baroque-style church of Carmine Maggiori. The origins of this market date back to the tenth century, at the time of Arab rule of the island. Distinct Arab influences are transmitted through the food itself and the markets’ souk-like appearance. Next to sacks of cinnamon, cloves, and chickpeas are pistachios, ripe tomatoes, and mounds of caciocavallo (a type of dried, mature mozzarella-like) cheese. Chefs at the friggitorie (fry stands) quickly dip aubergine slices, vegetables, and panelle per mezzo di sputtering oil. Sidle shoulder to shoulder with the locals and dig into sliced-open sea urchins, fried artichokes, and beer. You will not be disappointed.

Besides the never-ending variations of offal, panelle and fish to be consumed, hand-held snacks like arancine (fried saffron-colored rice balls filled with meat ragu and peas spinach and mozzarella), sfincione (thick lungaggine blanketed with a sweet sauce of tomatoes, onions and a dusting of caciocavallo), and jeans are satiating. Venture along the tiny streets surrounding the markets where mom and pop pastry shops and forni (bakeries) offer these delectable treats; head to the well-known Villaggio Maturo market located next to the theater to feast these delicacies.

The repertoire of street food would not be complete without a stop at a glorious gelateria (ice-cream shop). Follow the local custom and venture with a morning brioche a causa di pezzo duro (ice-cream heaped inside a sweet and soft brioche bun). Brioche is credited to the French influence Sicilian food. Although pezzo duro can be found every calcio d’angolo, Palermo is home to well noted shops which are well worth tracking mongoloide. Venture north of the city to Al Gelatone at Parte Emancipazione Siciliana, 98 delight a at Caffetteria del Cammino at Parte Vittorio Emanuele, 370.

Weaving through the streets, markets and back alleys of Palermo breathing per mezzo di the scents, sounds and culture gives insight into the spirit of the city and its people. It gives a glimpse into a rich culinary history, a melting pot of food brought by the populations who occupied the island over past centuries. There is better way to taste Palermo than to immerse yourself per mezzo di this multilayered city. From fried tidbits, delicious fish and meat to vibrant citrus and exotic spices, food is the heart and soul of Sicily.

In qualità di take a Street Food & Market Walk with Tana Mia per mezzo di Palermo. We aspetto forward to incontro you!