Regional cuisine

What to eat in Palermo

11 typical dishes of Palermo with cultural context, origin story and verified restaurants.

Regional cuisine

Anelletti al forno is a compact, golden baked pasta timbale made with small ring-shaped pasta that holds a rich meat…

A golden, crispy sphere, the Palermitan arancina holds a warm core of saffron rice that envelops a rich meat ragù with…

Sicilian cassata is a baroque triumph of color and sweetness: a shell of soaked sponge cake, wrapped in a green ring…

Palermitan frittola is a fragrant tangle of small pieces of veal, cartilage, and offal, boiled and then sautéed in…

Palermo’s gelo di melone is a spoon dessert with a deep ruby-red color, glossy and gently trembling like silky jelly.…

A soft sandwich, often a sesame-topped mafalda roll, filled with thin strips of veal spleen and lung cut by hand and…

Panelle and crocchè are the golden soul of Palermo street food: thin chickpea fritters and soft potato croquettes…

A fragrant and surprising dish in which pasta intertwines with fresh sardines, wild fennel, and a golden sauce…

Sarde a beccafico are small rolls of bluefish, carefully wrapped and filled with a fragrant mixture of toasted…

Palermitan sfincione is a tall, soft and spongy focaccia baked in a pan and topped with a generous layer of tomato…

Stigghiola are rustic skewers made from lamb or kid goat intestines, tightly wrapped around a stalk and slowly roasted…

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