Sicily has it all: history, landscapes, culture and great food. To discover the delicacies of this land, all you need to do is walk through its magnificent streets and come across the delicious Sicilian street food. Let's start with... Arancino or arancina? This is the dilemma! Considered the Sicilian street food par excellence, the arancino or arancina. In Palermo it's female!!!! If you visit Palermo you cannot miss trying the famous "Panelle", a thin sheet of dough with a variable shape, fried in boiling oil and small in size which over the centuries has become an icon of Sicilian street food. It is said that the Arabs knew the technique of grinding legumes well: they obtained a flour to which they added water and the mixture was then cooked in vertical ovens. It was then the Angevins, in a later period, who experimented with frying it. From the writings of the scholar of Sicilian popular traditions Giuseppe Pitrè, we discover that in the nineteenth century the panelle were called "piscipanelli" (panella fish) because they were characterized by an oval shape that recalled that of fish, thus giving the illusion to the Palermitans of the class popular to eat fried fish (in the past only the prerogative of the rich). Panella, in fact, was born as a poor and simple food to feed poor people; but it is there, in the great Palermo, that this chickpea pancake has made its way over the centuries to become the queen of street food. If the queen of Palermo's markets is panella, you should know that it goes hand in hand with cazzilli. In fact, in the historic markets and alleys of old Palermo, "u paninu cu i panelli ei cazzilli" triumphs.

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