Sicily Street Food, Italy. Meat, Fish, Stigghiola, Meusa, Panelle, Crocchè. Ballaro' Market, Palermo скачать в хорошем качестве

Sicily Street Food, Italy. Meat, Fish, Stigghiola, Meusa, Panelle, Crocchè. Ballaro' Market, Palermo

   / @settime2588   www.settime2588.com www.facebook.com/settime2588 instragram: settime2588 www.twitter.com/settime2588 Street Food from Palermo, Sicily, Italy Pani ca Meusa. Warm Bread Stuffed with Chopped Veal's Lung and Spleen. ‘Panelle’ and ‘Crocchè’ Grilling the 'Stigghiola’ Snack of Lamb Gut Ballarò' ,The Biggest Fresh Fish Market Hard Chopping a Pig Huge Muzzle Traditional Sweets from Sicily #italy #sicily #palermo #streetfood #food #italystreetfood #sicilystreetfood #ballaro’#market #stigghiola #pancameusa #panelle #crocche’ #sicilysweets #lambgut #lung #spleen #muzzle #pig The stigghiola is a Sicilian food specialty, typical of the streets of the city of 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. Panelle are Sicilian fritters made from chickpea flour and other ingredients. They are a popular street food in Palermo and are often eaten between slices of bread or on a roll, like a sandwich. Panelle are believed to be of Arab origin. Crocchè (French croquettes) are a dish of Napolitan and Sicilian origin, made from mashed potato and egg, which is covered in bread crumbs and fried. Both are typically a Southern Italian street food, ubiquitous at friggitorie, the Italian equivalent of "fish and chips". Pani ca meusa is a Sicilian street food. Literally, its name means "bread with spleen"; its Italian name is panino con la milza. It is a dish exclusively typical of Palermo and it consists of a soft bread (locally called vastella) flavoured with sesame, stuffed with chopped veal's lung and spleen that have been boiled and then fried in lard. It is sold mainly by peddlers (specifically indicated locally as meusari) in Palermo's main markets as the Vucciria and the Ballarò.