The history of Palermo is a very interesting history.
Street Food Tour
I don’t think it’s a stretch to call Palermo the street food capital of the Mediterranean. If you’re not going to take it from me, take it from her:
Destigmatizing Stigghiola
No need to be shocked. This “peasant dish” is what fills Palermo’s streets with that iconic smoky, salty scent. Stigghiola is usually made from lamb or veal intestines that are fully cleaned out, then seasoned with lemon lemon, salt, parsley and whatever spices a particular vendor is bold enough to add. They are wrapped around skewers, then grilled over a charcoal flame. This is the quintessential Palermo street food, a must try while roaming the markets.
Making Aracini
Aracini, one of those bites that you crave at anytime of day. Luckily, in Palermo, all I have to do is walk outside. But if I wanted to stay in, here’s how I’d do it:
La Galleria
Last Tuesday I stopped into one of the most beloved seafood spots in the city, La Galleria. The gallery for you fellow English speakers, and that’s exactly what it is. Though it is a well decorated establishment, I’m talking about the plates. I’m not sure I’ve seen a more beautiful plate of prawns and muscles in my life. A very mature wine selection and a full menu to accompany the seafood, there are many rich pasta dishes. And of course, for dessert, cassata al forno, bursting at seems with sweet ricotta cheese. A must stop, 10/10.
