STREET FOOD in ITALY | SICILIAN street food in PALERMO, SICILY | Sicilian MARKET food +
today we're in Italy and we're on theisland of Sicily we're in the capital
city of Palermo and we are here to eatwe can't wait to show you some of the
best food this city has to offer
Sicilian food is some of the most unique
in Italy the local food culture isheavily influenced by its past and here
you'll find food that you won't seeanywhere else in the country this is our
first video from Palermo and we're hereto hunt done the best Sicilian Street
food watch out for delicious octopus andsnails from the market mouth-watering
seafood pasta and famous Sicilianpastries in this three-part series we'll
show you Palermo's tastiest food fromlocal favorites to traditional recipes
you don't want to miss this series, getready for some mouth-watering food I'm
Thomas and I'm Sheena and we're Chasinga Plate, we hope you're hungry, let's eat!
Sicily has a really vibrantstreet food culture so we're starting
this video in Ballaro market which is thebiggest market in Palermo, there's all this
colourful vibrant produce around me there'sa ton of seafood, meat, cheeses, olives
household goods but there are also lotsof street eats to sample here so we're
heading for that
I can spot the crowd which is gatheredin front of our first stop
so we are going start breakfast the
Palermo way we are going to eat frittola now frittola it's probably not
your usual breakfast it's left overcalf scraps that have been boiled and
then fried in lard
there are a ton of people gatheredaround that stall eager for the frittola
so this is frittola it is basically thescraps leftover from a calf that's been
slaughtered and I mean I think it's justtendon and cartilage and skin a little
bit of meat he sprinkled someblack pepper over the top some lemon
squeezed some lemon over the top and then it'sserved piping hot so it's super mysterious
he's got this huge basket that's coveredwith a cloth to keep the frittola warm
you can't see him but he just sort ofreaches in grabs a handful of the the
guts and scrapspops it on your plate and then serves it
up let's just get in I'm gonna get thissort of gelatinous bit right here
that bit was some tripe it's great withthe pepper and the the lemon juice
so they really love their nose to taileating here and this is the perfect
example of that let's just go for another bit
I'll get a meaty bit
it's all very tender
so what they do with the bits is they boil it up and then they fry
it in lard so it is really reallytender and soft it's got a lot of flavour
it really just tastes like um beef
it's beautiful and the fact that it's
really hot
this is a really goodbreakfast the guys were um screaming at
us while we were filming saying mancia mancia, eat, eat, it's getting cold and ohhh this is so good
that was a fantastic start so muchflavour and the next thing is right here
we're going for some seafood now
Sicily being the biggest island in theMediterranean of course means seafood
there's a lot of seafood here so we'vegrabbed two things from this stall in
fact he only does two things we've gotsome sardines and some octopus so I've
got the boiled octopus here to startwith so it's very simple boiled octopus
it's got a whole lot of olive oil over thetop and then it's come with a lemon so
let's just squeeze some lemon juice onthere and covered in parsley a lot of
parsley there all right get a big chunk
it's got a great flavour a real burst of thesea a nice saltiness it's quite chewy
which is quite common with octopusprobably would have liked it a little
bit more tender and I really like thezing of the lemon that was on there as
well that gave it a really nicesharpness it balanced really well with
that saltiness of the sea and I love thecolour of it it's really um come out with
beautiful colour once it's been boiled soit goes in white comes out this
beautifulpinky sort of purple-y colour
incredibly simple street food
boiled octopus those fresh flavours from theparsley the lemon that little bit of olive
oil really really good and very simplecombo perfect sort of market street food
there are a lot of sardines around thewaters of Sicily and so sardines are
really really popular so these ones justseem to be rolled up and they've got
breadcrumbs stuffed inside them I thinkthere's some parsley over the top
some more breadcrumbs and I think actually I spy a raisin alright
let's give this a taste
the sardine is so good Thomas and Ireally love oily fish it's got a really
strong flavourit's very meaty the sardine is massive
and it has just been stuffed with abreadcrumb mixture and then there's a
pine nut on the top so the cuisine inSicily is very very distinct Palermo is
considered the world's most conqueredcity the Phoenicians of North Africa have
been here the Spanish the Normans theGreeks the Arabs and they did not join
the Kingdom of Italy until 1861 so the cuisine is really widely influenced by
Italian cuisine but it's also got all of these cultural influences from its past
and that's where you see raisins and pine nuts and saffron and cloves
and nutmeg in the food here inSicily it's really really amazing
really really good
those were some intense flavoursparticularly the fish so if you like
strong flavours you'll like what we justhad and this market is full on as well
it's very intense it's not the biggestmarket but there's a lot going on in a
very small area scooters, people shoppingtuk tuks, it's crazy
one of the first things we do when
we get to a new city is always checkout the local market it's a great way to
familiarize yourself with localingredients we're heading over there
down that way for our next snack
our next street food are babbalucci orsnails now there are big baskets,
mounds of live snails all throughoutthis market but we're after the cooked ones
these snails are cooked really simplyand they have the most incredible smell
because of these huge pieces of garlic butthey're all cooked together with some
olive oilmassive bits of garlic and covered in
parsley let's just grab one and get itout of that shell
yum, really really tender
really salty actually ohhh they'regood I'm going to get another one
those are beautiful
the garlic flavour's really penetrated in there
really well and they've been reallyheavily salted they're very small so
let's get some more
oh and they're full ofa full of liquid and the liquid is
really salty they are really good sometimessnails can be a little bit tough and
chewy these are not at all they're supersoft and really really easy to eat and
you can see it just hanging out that little bit of snail
mmm you just pull them out with your teeth
they are absolutely delicious
they've got a really good flavour, the garlic's
strong that nice saltiness really reallygood oh and not slimy at all like you
sometimes think snails might be nothinglike that
we're still hungry after that streetfood but luckily there is a brilliant
trattoria just around the corner fromthe market we ate here the other day
while we were researching for this Sicilyseries and the food is top-notch we
can't wait to share it with you
this trattoria has been here since1904 and it's a really local place
really casual super busy so as I saidbefore we ate here the other day as
part of our research for this series andwe loved it so much we had to show
you so we have just ordered a couple ofpastas I have got the cuttlefish
spaghetti and as you can see it is jetblack with that cuttlefish ink Thomas
went for the spaghetti with swordfishand aubergine or eggplant he had that
the other day and it was top-notch andto go with our pasta we've got two
glasses of vino bianco just white winejust the house white wine and the glasses
are brimmed they are so full
you can see my spaghetti is just
coated in that cuttlefish ink it isjet-black
let's just taste this thing
it's really really good the pasta waterwas obviously very very salty so the
spaghetti is perfectly seasoned it'sgot a really great savoury flavour and the
cuttlefish has sort of made thepasta quite creamy I didn't get any
cuttlefish pieces in that mouthful so I'm gonna for another bite
it's literally just pasta, the cuttlefish
ink and the pieces of cuttlefish
beautiful the cuttlefish is very verytender not chewy
at all, it's just a beautiful savoury creamytexture so good
so I have a tomato-based pasta and thishas swordfish in it so you see swordfish
all the time here at the market they areabsolutely massive and this has a lot of
swordfish in it so all these cubes ofswordfish got some lovely big chunks of
eggplant we've got some fresh parsleyall over there got what looks like a little
bit of mint I'm not sure if that is
the tomatoes are full of flavour here so it'sgot a lovely punch of sweetness and it's
got a beautiful tanginess from thosetomatoes but I didn't get any swordfish
and no eggplant that time so you cansee if I break up the swordfish
beautiful white fish inside and
definitely some of that spaghetti which
is coated in that sauce there's not too much ofthe sauce but it just coats everything
perfectly
it's really well-balanced the saltinessversus the sweetness and then that
tanginess of the tomatoes it's aperfect balance and the eggplant's
really well cooked super soft but itdoes have a little bit of bite so you
can still tell it's there it's notcompletely just disintegrated and
dissolving
this is some mint leaves inthere so it's giving it a real zing when
you get one of those in your in yourmouthful and I love how perfectly the
pastas cooked super al dente so it's got a nicebite on the teeth it's not all soft and
squishy and overcooked and it's soperfectly covered in that sauce
it's really good and it goes so well with theswordfish it's quite a meaty fish quite
a solid fish
but a nice subtle flavourI absolutely love this dish
Sicily is very famous and has a longtradition for its pastries so next we're
going to a pastry shop which isfamily-run and has been around since
1940
I'm so ready for sweets and as Thomassaid Sicily is really famous for
its pastry and we have two of the mostfamous Sicilian treats in front of
usthis here is cassata so it is made up of
ricotta which is that middle layer thereon the bottom is some sponge cake which
has been soaked in liqueur then it'stopped with marzipan and then there's
some candied fruits on top there andthis here is Torta Settevelli
which is the cake of the Seven Veils I'mjust going to have a taste of it before
I talk you through what the differentlayers are
oh my goodness look at that it's likethe ultimate bite
so light
very chocolaty
so let me show you what layers we've got we've got the top which is the
chocolate mirror glaze the shiny layerthen there's some chocolate mousse then
some chocolate sponge
the lightercoloured mousse is hazelnut bavarian
cream and then there's more sponge cakesome more cream there's a praline layer
in there which is really crunchy andthen more chocolate sponge so this cake
is often used as a birthday cake as a celebration cakeand it's from this bakery right here so
this bakery created this cake I'mgonna go for another bite
it's the perfect level of sweetness it's notsickly sweet but that chocolate delivers
a real sugar hit and it's great withthat hazelnut praline crunch and that beautiful
creamy mousse
this cassata has anincredibly long history it dates back to
the 10th century when the Arabs wereruling here in Sicily so normally it
would be an entire cake we just have aslice of the cake here because there's
just the two of us we can't eat thewhole cake dive right on in there oh it
looks really creamy that ricotta in themiddle so cheese in the middle
yum
so it's got a great hit of that ricotta
the cheese but it's quite sweetened of that is really
really good I'm gonna get some off theback here I'm not actually sure what
this green is it looks like it'sprobably pistachio oh it's really really
thick we'll get some marzipan and awhole lot of that ricotta
yeah it's pistachio it's a little bitsalted that on the back and that's quite
um solid it's like a icing whereas thericotta and the marzipan from the top
are really soft it's quite sweet I canreally feel the sugar in my throat but
you expect that with a cake like thisit's a really good really unique flavour
another super interesting dish thatyou'll only find here in Sicily
STREET FOOD in ITALY | SICILIAN street food in PALERMO, SICILY We're in Palermo, Sicily! In this 3 part series we're exploring Palermo to hunt down the best Sicilian food. Palermo has a thriving street food culture that's big on offal and punchy, bold flavours. This is our first video from Palermo and it's all about Sicilian street food and traditional Sicilian food! We start the day at one of Palermo's most popular local markets- Ballaro Market. Ballaro Market is packed with fresh produce, meat and seafood and has an abundance of ready to eat street foods to sample. Some of Palermo's most beloved street foods are here so we start with frittula. Frittula is a snack you won't find elsewhere in Italy it's made up of leftover scraps from a calf carcass that are boiled and then fried in lard. Next up it's time for some seafood- pulpo or octopus simply boiled and served with a squeeze of lemon and sardine rolled and stuffed with breadcrumbs, pine nuts, parsley and raisins. Before leaving the market we eat some snails- babalucci which are cooked in garlic and parsley. They're mouthwatering! We head for more food at one of our favourite trattoria's which is close to the market for some seafood pastas- swordfish and eggplant spaghetti for Thomas and cuttlefish and cuttlefish ink spaghetti for Sheena. Finally, we head to a famous local bakery to sample some Sicilian sweets for which the island is well known. #streetfooditaly #sicilianfood #sicilyfood We hope you enjoyed this Sicilian street food video, thanks for watching! What we ate and where we ate it: Frittula, octopus, sardines and snails at Ballaro Market, Via Ballaro, 1, 90134 Palermo PA, Italy. Open daily 7:30am to late afternoon. Arrive in the morning for frittula as it sells out quickly. Pastas at Trattoria Bersagliere, Via S. Nicolò All'Albergheria, 38, 90134 Palermo PA, Italy. Open Monday to Wednesday 12:00pm to 4:00pm and 6:00pm to 10:00pm, Thursday to Saturday 12:00pm to 4:00pm and 7:00pm to 10:00pm. Closed Sunday. Cassata and Torta Settevelli at Pasticceria Cappello, Via Colonna Rotta, 68, 90134 Palermo PA, Italy. Open Thursday to Tuesday 7:00am to 9:30pm. *********************************************************************** 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. ***********************************************************************