DISCOVERING THE PALERMOAN GASTRONOMY

On one of the sunny days that Sicily can offer even in winter, tourists can enjoy the beautiful monuments of the city, stopping from time to time to fill a languor tasting the gastronomic specialties that are the result of popular traditions and cultural encounters. Indispensable to taste our street food that includes "bread and panelle", the famous fritters of chickpea flour, the crocchè, the bread with the spleen, the frittola, the arancine, the "babbaluci", snails fried in oil and garlic, the "Stigghiole", the sfincione, in addition to the sardines a beccafico, the caponata, the parmigiana of aubergines, pasta with sardines and fennel. To conclude, desserts, a triumph of colors and flavors: Sicilian cassata, ricotta cannoli, martorana fruit, melon frost, chocolate and giuggiolena nougat, fruit with oranges from Conca d'oro, prickly pears, zibibbo grapes, dried fruits with almonds, pistachios and hazelnuts. A limoncello or a Marsala will help digestion by closing this Sicilian banquet in beauty.