Experience Sicily

April 19, 2015

Palermo’s Hand-held Cuisine

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Allison Scola

This weekend in Palermo was the Panoramvs Street Food festival. Organized by Palermo’s civic government with support from the Milan Expo 2015, the Street Food Festival celebrated the city’s world-famous hand-held cuisine including pane cà meusa (veal spleen sandwich, pictured), panelle (chickpea flower fritters), cazzilli (potato fritters) arancine (rice balls), sfincioni (flatbread baked with tomato/anchiovies/caciocavallo special sauce), stigghiola (lamb intestine wrapped around parsley, onions, leeks or scallions), and more.

About the author

Allison Scola is founder, owner, and curator of Experience Sicily and the Cannoli Crawl. Named one of the experts for the 2019 New York Times Travel Show, Scola writes and lectures on Sicily and leads immersive tours and designs custom itineraries that delight discerning travelers. She has been featured on Rudy Maxa’s World with the Carey’s, America’s #1 Travel Radio Show and as the cannoli expert in the documentary Cannoli, Traditions Around the Table. Scola has lectured about Sicily at University of Pennsylvania, The New School, LIU Post University, Queens College, Westchester Italian Cultural Center, at high schools in the New York City metropolitan area, and at events in New York City.

Palermo’s Hand-held Cuisine

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