STREET FOOD CAPITAL of ITALY | Massive SICILY STREET FOOD tour | What to eat in SICILY
today we're in Italy and we're on the
island of Sicily and we're here to eatwe can't wait to show you some of the
best local food this island has to offer
Sicilian food is a mishmash of cultures
and some of the most unique in Italythis is our second video from Palermo
and we're here to hunt down Sicily's most famous food watch out for street
food classics, recipes that speak toPalermo's past and traditional Sicilian
food in this three-part series we'll showyou some of Palermo's best food from
local restaurants that are off thebeaten path to food you'll find nowhere
else you don't want to miss this seriesget ready for some mouth-watering food
I'm Thomas and I'm Sheena and we'reChasing a Plate we hope you're hungry
let's eat!
we're in Palermo the capital city ofSicily and this city has a thriving
street food culture so that's what thisvideo is going to be all about we're
gonna be zipping all around town toshow you the best local street food eats
Sicilians love their offal and this firststreet food is the ultimate example of
nose-to-tail eating it's called pani ca meusaand it is a chopped spleen and lung
sandwich
this is a real heritage place it'sbeen around since 1943 and they're super
famous for this sandwich so they've gottwo stations making the same sandwich
and they're churning now them out there's lots ofpeople coming in grabbing one to eat out
on the street so this is a true Sicilianstreet food well actually it's a Palermo
street food you'll only find this herein Palermo
this is a super unique street food I'venever seen a sandwich like this so
you've just got a white bun some sesameseeds on top and absolutely packed with
veal spleen and veal lungs and thethe spleen and the lungs are cooked just
very simply I think just boiled probablyand then once they've done that they've
done that whole then they get chopped upinto little bits and in the shop there
when you order all of those pieces ofoffal are being cooked in lard in pork
lard and so they're just dipping them inthat beautiful glossy lard it's
covering them and so it's a hot sandwichand then once he's taken them out of
that lard just squirted a little bit oflemon on there, sprinkle of salt so very
very simple
that is a beautiful flavour
so the first thingthat really stands out is the texture of
that spleen actually it's quite squishyit's a bit like eating liver it's not
offal-y at all it doesn't have an iron-y taste it's got a beautiful taste
from that pork lardand then the lemon actually really comes
through has a nice kick of lemon juice
whoa
that is really good it's a punch of flavour andyou can really taste the difference
between the lung and the spleen thespleen has a much more offal-y taste than
the lung I find lung to be quite a cleantasting, a very mild offal whereas the spleen
is a bit heavier so they balance eachother out really well and the lemon all
over the top works a treat now youcan get this with cheese just a little
bit sprinkled on top but we want to doit properly just have plain the
traditional way and I can see that cheesemight add a little bit but I think it
would take away actually because the thetaste of the offal is incredible
it's really good and it's quite funnyhere this is the store just behind me so
it's a tiny little shop all the localsare kind of using it like a
drive-through so they're just pulling upalong the curb here they run out of
their cars grab a sandwich jump backinto their car eat it on the run
that is a really good really unique sandwich
I love that Palermo has such a strongstreet food culture and what's also
really neat here is it's a very smallplace so you can walk everywhere we
approaching our next stop at the friggitoriawhich is a fried food stand and
we're here to eat a couple of Paermo'smost classic street foods
we're here to eat panella which are chickpeafritters and crocchè which are potato
croquettes and they're making them rightthere in front of us there's this huge wok
of oil and they're frying them up they lookso golden and crispy
How set am I? So I've got a beer in onehand and my sandwich in the other so
this is what we've come here to eat wehave got a sandwich or a roll stuffed
full with crocchè which are the potatocroquette so mashed potato there's a bit
of mint in there and they've just beendeep-fried
and then the panella which is hidingunderneath so that's those slices of
chickpea fritters which have got parsleyinside so made with chickpea flour and
also just deep fried alright let's givethis thing a taste
oh that is really good so it's very verycreamy the croquettes, the potato croquettes
are very crunchy so the mashed potatowhich has hit that oil has formed this
beautiful golden crispy crunch and themashed potato is super smooth the chickpea
fritters are very light so you thinkthat they might be quite dense but the
flour is very finely milled and then it'sjust very crispy on the outside really
soft on the inside
the roll is super soft
panella is really popular in Palermo it'sa Palermo street food and the
chickpeas came to Sicily with the Arabsin the 10th and 11th century so Sicily has got a
really distinctive cuisine Palermo isoften regarded as the world's most
conquered city so the Greeks the Spaniardsthe Normans the Phoenicians of North
Africa the Arabs they've all beenhere and they've all left their mark on
the cuisine and that's where thechickpea comes in, it's really good
beer is the perfect accompaniment tothis sandwich what I love about it is
it's really perfectly seasoned so youthink chickpea fritter, it sounds a
little bit bland but it's not at allit's got a real savoury salty hit and
that beer is going down very wellin this heat too
our aim with this channel is to alwaysshow you the most traditional the most
local the places that are doing it rightthe next stop's for gelato and we got
chatting with some guys at that last stopsome locals from Palermo and they said
that this place is top of the list forgelato here in Palermo and there's a key
reason for that so this particular shopright behind me uses natural ingredients
everything is real so real fruit notpowdered milk that sort of thing and
it is quite hard to find here in Italy Imean you see a gelato shop on every
corner but a lot of them use powders andpackets and they taste very chemically
so you've really got to find the placesthat do it right and apparently this
place is doing it super right reallynatural so let's get some gelato
holy moly check out my gelato so it'svery common here in Palermo to get your
gelato in a brioche so I got two flavoursI got salted pistachio and also extra
dark chocolate and there is a ton ofgelato in here and it's rapidly
melting so I'm just gonna get a hugebite of that extra dark
oh my goodness
it is
beautiful the texture of the gelato is verycreamy the chocolate is so intense slightly
bitter and not very sweet let's get intothis salted pistachio now I love
pistachio gelato so that's why I chosethis flavour but also because Sicily
grows pistachios they grow on theeastern side of the island by Mount Etna
the volcano
oh my goodness it is good it's justgot a hint of salt there's chunks or
actual pistachio nuts in the gelatoso they're really crunchy there's just a
beautiful earthy flavour and like Thomas wassaying
the gelato doesn't have that chemicalaftertaste you can really taste the
quality ohhh this is good let's just get a bite of this brioche
the brioche is quite sturdy the bun isquite dense but I suppose that's because
if it was too soft it would just sortof disintegrate and so it's a really
great vessel for the gelato ohhh andyou get so much of it
heaven
we're on the hunt for our next street food it's called sfincione it's sort of Sicily's
pizza I suppose and we're told thatthe most authentic version is sold from
the back of a tuk-tuk so it's a mobilestreet food so we're literally walking
the streets of Palermo trying to findthese mobile vendors who are selling
sfincione, fingers crossed we findone
the hunt was a total failure a total bustso we didn't find any of the roaming
sfincione vendors we wandered thestreets of Palermo for ages but
didn't come across any so next best thingwe jumped on a local bus and we've
come to a bakery that's really famousfor its sfincione
the bakery is so busy locals arepouring in grabbing their lunch we had
to wait a few minutes for this sfincione it came fresh out of the oven and how
good does it look so I know that beforeI referred to it as sort of like a
Sicilian pizza but in reality it'sreally nothing like a pizza it's got a
dough and then you've got this topping on top which is really
unique because it soaks itself intothe dough as it's baking so the name
sfincione translates to or comesfrom the Latin and Greek words for
sponge so you've got this really spongybase and then a topping or a sauce which
is made up of tomatoes, there's oregano,breadcrumbs
anchovies and then also caciocavallo cheese which is like a
stretchy curd cheese but enough talkingthis is smelling way too good not to
get in all right I'm gonna get this endbit here
oh my goodness
that is so so delicious alright so you'vegot this base which is light as air it
really is sort of spongy in texturereally light and that toppping is full of
flavour the tomatoes are so juicy andsweet
it's sensational you get a really stronghit of oregano from that dried oregano
on the top and the breadcrumbs are a little bit crunchythere's onions cooked into that sauce as
well so they're very sweet
I cannot getover how good this sfincione is the
cheese so that's the like brown-y yellowystuff on top the cheese the caciocavallo
it is very very subtle but it'salmost crunchy like it's crisped up in
the oven
the tomato flavour is just insane
Palermo's street scene is brilliant
now we're gonna have a very Sicilianstreet food it's some intestines grilled
up on a barbecue I can see them just uphere behind the camera and the smell is
unreal so this is going back to kindof like the start of the video doing the
whole nose to tail thing like we talkedabout here in Sicily they love eating
nose to tail
that delicious meat sizzling on thegrill is stigghiola so the lamb
intestines the smell is just sensational we can't wait to get in
we have emerged from the smoke with themost beautiful looking plate of stigghiola
so these are lambs intestines nowintestines is an offal that I absolutely
love and the reason I love it is becauseit crisps up on the outside gets some
beautiful charred bits and these are supercharred from being on the barbecue so
they're just sitting on some really hotcoals but the inside is often really
creamy and stays nice and runny let'ssee if that's the case here
there's so much flavour in that hmm
the outside hasthat beautiful charredness on it tiny
bit of crunch from that and a little bitof caramelization and then the inside is
completely creamy really really creamyand it had just a little bit of salt and
some lemon put on it after it came offthe grill and was cut up so it's very
simply seasoned oh that is deliciouslet's get a whole lot more look at all
that nice char on the outside and youcan see that crazy creaminess in there
Ohhhhhh
it bursts in your mouth you bite in andthe outside is that little bit more
solid and the cream just pops out theside so it sorta just coats your mouth
beautiful flavour it's got a real nicemeaty flavour it really does taste like
lamb but that beautiful texturedifference between the outside and the
inside
we decided that these would probably goperfectly with a nice cold beer
I think that was a good decision
drinking foodthat goes perfectly with the taste of
the super refreshing cold beer I'm loving it
SICILY STREET FOOD | BEST STREET FOOD TOUR in PALERMO, SICILY We're in Palermo, Sicily! In this 3 part series we're hunting down the best Sicilian food and Sicilian street food. Palermo has a thriving street food culture that's big on offal and punchy, bold flavours. This is our second video from Palermo and it's all about Sicilian street food! We start the day with one of Palermo's most popular street foods pani ca meusa or spleen sandwich. A sesame covered roll is stuffed with chopped spleens and lungs of veal and if you want ricotta or caciocavallo cheese. Next up we sample a sandwich stuffed with pane e panella and crocche- chickpea fritters and potato croquettes- reflective of Palermo's diverse food culture which has been influenced by its historical invaders. Then it's onto one of Sicily's most delicious treats- gelato in brioche which is often eaten for breakfast! We then head to a bakery outside the historic centre of Palermo to find sfincione- this region's version of pizza. The Sicilians have been baking sfincione since the mid 1800's and you'll see it all over town. However we highly recommend this bakery- the sfincione was out of this world! We end with stigghiola at Vucciria Market- lamb intestines cooked over the grill. We hope you enjoyed this street food in Italy video, thanks for watching! #sicilianstreetfood #italystreetfood #sicilyfood What we ate and where we ate it: Spleen sandwich (Pani ca meusa) at Porta Carbone, Via Cala, 62, 90133 Palermo PA, Italy. Sandwich of chickpea fritters (pane e pannella) and potato croquettes (crocché) at Friggitoria Chiluzzo, Piazza della Kalsa, 11, 90133 Palermo PA, Italy. Open daily 8:00am to 5:00pm. Gelato in brioche at Gelateria Al Cassaro, via 90133, Via Vittorio Emanuele, 214, 90133 Palermo PA, Italy. Closed Tuesday. Sfincione at Panificio Graziano, Via del Granatiere, 11/13, 90143 Palermo PA, Italy. Open Monday to Saturday 7:00am to 3:15pm and 4:30pm to 9:30pm. Stigghiola at Da Jolly, Vucciria market, Piazza Caracciolo, 90133 Palermo PA, Italy. Open daily in the afternoons. *********************************************************************** Watch the full Italy series! Rome video 1: https://youtu.be/Df7DtPGth0c Rome video 2: https://youtu.be/yNeJdNgcUR0 Rome video 3: https://youtu.be/Ek_OuEm0OHE Palermo video 1: https://youtu.be/nTLSirlpbmk Palermo video 2: https://youtu.be/gbFhdC4DC5E Palermo video 3: https://youtu.be/3njnhFP-ul4 *********************************************************************** * STUFF FOR YOU* Get $59NZD off your first AirBnB stay through our link! https://www.airbnb.co.nz/c/ssoutham1?currency=NZD Prefer a hotel? Check out Booking.com via our link! https://www.booking.com/index.html?aid=1214208 Love the music in our videos? You can access it too! Sign up to Artlist and get 2 months free with our link! https://artlist.io/Thomas-144216 Looking for AFFORDABLE travel medical insurance? Sign up to SafetyWing using our link: https://safetywing.com/a/24736187 ******************************************************************************* * SUPPORT OUR WORK* Support our channel via PAYPAL https://tinyurl.com/y42ymyqp Become a YouTube CHANNEL MEMBER https://www.youtube.com/channel/UCOMx... Support our channel via PATREON: https://www.patreon.com/chasingaplate SUBSCRIBE for more food videos https://goo.gl/9rfeRS ******************************************************************************* *OUR GEAR* Love the way our videos look? If you want our gear: Panasonic Lumix GH5: https://amzn.to/2LFtjXM Panasonic Lumix G7: https://amzn.to/31I7qfV Rode VideoMic Pro Plus: https://amzn.to/31IGcpA Rode Wireless Go: https://amzn.to/2Oi9rLR Rode Video Micro: https://amzn.to/31E2Gbc The above links are affiliate links which mean we earn a small commission from each sale at no extra cost to you. ******************************************************************************* * FOLLOW US* FACEBOOK: https://www.facebook.com/chasingaplate INSTAGRAM: https://www.instagram.com/chasingaplate/ TWITTER: https://twitter.com/chasingaplate OUR BLOG: https://chasingaplate.com/ *********************************************************************** We’re Thomas and Sheena, food and travel fiends. We travel full time, hunting for the BEST local food in the world to showcase via our YouTube videos. Food is a window into a country's culture and one of the most exciting ways to get to know a place. We're all about eating what and where the locals eat. You won't find food that's been created merely to be social media worthy on here- no rainbow bagels, gold leaf soft serves- just genuine, authentic food that tastes incredible. From street food to mom and pop restaurants, we want to show you the best and most authentic food we find on our travels. #streetfood #beststreetfood #food #chasingaplate ***********************************************************************