Sicilian & Southern Street Food - One Sandwich

Grilled lamb or goat intestines wrapped around green onion, on bread; intense, charred street food.

Mixed boiled organ meats (quarume) in broth-dipped bread; similar to Florentine lampredotto.

Boiled cartilage from calf muzzle, dressed with oil and lemon, on bread; gelatinous texture.

Fried rice ball (arancina in Palermo, arancino in Catania) in bread; controversial naming, definite carb overload.

Soft sesame roll (vastedda) filled with boiled veal spleen and lung, fried in lard; eaten 'schietta' (single/plain with lemon) or 'marita...

Spleen sandwich 'single'—just spleen, lung, and lemon juice; traditional version.

Spleen sandwich 'married'—with added ricotta salata and grated caciocavallo; richer.

Panelle with fried eggplant slices.

Sfincione (thick, spongy Sicilian pizza with tomato, onion, anchovy, breadcrumbs, caciocavallo) eaten folded or in bread.

Chickpea flour fritters (panelle) in soft sesame roll; Sicilian street food staple, often with crocchè.

Panelle with potato croquettes (crocchè) in roll; double-fried carb heaven.

Potato croquettes in bread; simple fried potato sandwich.

Traditional roll similar to vastedda; used for various fillings.

Paper cone filled with fried foods (zeppole, arancini, frittatine, crocchè); street food, sometimes eaten sandwich-style.