Street Food of Sicily

Street Food of Sicily

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Arancino or Arancina

The pride of the Sicilian Cuisine.. It is a stuffed rice ball which is coated with bread crumbs and then deep fried. The name comes from the word "little orange" referring to its shape and colour which, after cooking, is reminiscent of an orange. Arancini produced in eastern Sicily are usually in a more conical shape. You can find them anywhere at any time of the day. There are around 100 types of it. Besides the most common ones such as the ones filled with ragù (beef and tomato sauce), ham, horse meat, mozzarella and peas, you can try the ones with pistachio or with black ink of cuttlefish.

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Pani, panelle e crocchè (o cazzilli)

The pride of the Sicilian Cuisine.. It is a stuffed rice ball which is coated with bread crumbs and then deep fried. The name comes from the word "little orange" referring to its shape and colour which, after cooking, is reminiscent of an orange. Arancini produced in eastern Sicily are usually in a more conical shape. You can find them anywhere at any time of the day. There are around 100 types of it. Besides the most common ones such as the ones filled with ragù (beef and tomato sauce), ham, horse meat, mozzarella and peas, you can try the ones with pistachio or with black ink of cuttlefish.

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Pani ca Meusa

Literally, the name means “bread with spleen”; its Italian name is panino con la milza. It is a dish that consists of a soft bread (locally called vastedda or vastella) lavoured 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.


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Pani Cunzato

It is a typical poor meal of the traditional Sicilian cuisine. It’s also called “bread of misery” because, in the absence of further richer and appetizing ingredients, poor people used to enrich it with spices and cheap seasonings, easily accessible. Only the luckiest ones could afford the luxury of rubbing a piece of Sardinian on the bread, to make it tastier. The recipe, over the time, has gone evolving with the addition of more sophisticated ingredients. Now it is a tempting giant bread with tomatoes, oregano, capers, in variants with tuna, fried ricotta, eggplants, with differnet kidns of cheese or without chees. The most important part of the taste actually comes from the bread cooked with excellent extra virgin olive oil.