The “ frittularu” “revives” the frittoli by frying it with lard and placing it in a large wicker basket (the “panaru”) and a cloth of flavorings such as bay leaf, and pepper. This process, similar to lyophilization (freeze drying), can preserve the frittoli for years. After the meat is cooked it is pressed to remove moisture and formed into bales. The waste left from the slaughter of mechanically processed calves includes bones that are ground for industrial use, and pieces of meat boiled at high temperature in large silos. It is similar to the frìttuli from Calabria, but seems to use calf parts instead of pig. Is that not enough? Wow, you guys are brave for sure! Let’s talk about Frittola and Quarume, other bizarre foods from Palermo!įrittula (frittola in Italy) is a traditional Sicilian street food from Palermo. It consists of guts (usually of lamb, but also of goat or chicken) which are washed in water and salt, seasoned with parsley and often with onion and other pot herbs, then stuck on a skewer or rolled around a leek, and finally cooked directly on the grill. The dish is generally prepared and sold as a street food. In Ragusa the dish is baked in a casserole and it is known as turciniuna. The stigghiola (plural: stigghiole, also known as stigghiuola) is a Sicilian food specialty, typical of the streets of the city of Palermo, and maybe the king on the bizarre foods. Not impressed yet? Let’s see what Wikipedia says about “Stigghiole”: It is a dish exclusively typical of Palermo and it consists of a soft bread (locally called vastedda or vastella) flavoured with sesame, stuffed with chopped veal’s lung and spleen that have been boiled and then fried in lard. Caciocavallo or ricotta may also be added, in which case the pani ca meusa is called (Sicilian) maritatu (“married”), if served without cheese, it is called (Sicilian) schettu (“single”).
Literally, its name means “bread with spleen” its Italian name is panino con la milza. Pani ca meusa (Sicilian: pani câ mèusa) is a Sicilianstreet food. What is the “Pane Ca Meusa”? Quoting Wikipedia: Pane Ca Meusa is the King of the Sicilian Street food. We’re talking indeed of the “Pane Ca Meusa” and the “Stigghiole”.Īre those words sounding familiar to you? That’s entirely normal. Welcome to bizarre foods of Sicily : the art of the Street Food Pane Ca Meusa “Schetti”Ī very good number of this bizarre foods are indeed part of the Street Food Culture of Sicily, where the largest exponents are probably from the Palermo area, in the West part of the Island. What can you expect from the most extreme of the Sicilian Foods? Cow stomach soup, mystery meat soup, beef spleen sandwich, sardine meatballs, gourmet cow’s mouth, fried, roasted, marinated, and artichoke frittata, artichoke gelato on a bun, rabbit, tuna heart and sperm, cuttlefish eggs, horse meatballs, and pasta with octopus ink, sea snails, and sea urchins. Sicily, with its several influences coming from all the previous colonization, is not exempted from having some very unique food on the menu, and some of them are only for the braves! The famous show “Bizarre Food”, conducted by former chef Andrew Zimmermann has focused an entire episode to the most curious foods that you can find in Sicily! Every food culture has its hidden gems, those bizarre foods that may sound and taste entirely normal to the people that belong to that place, but that in fact may sound disgusting in the rest of the world! Stigghiole
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