Panino con Stigghiola
Lamb or kid intestine wound tight around a spring onion, charred over open charcoal by a stigghiularu, then packed into a plain roll with salt, pepper, and lemon.
Sicilian & Southern Street Food
Panino con Quarume
Palermo's quarume: mixed veal offal (omasum, abomasum, duodenum) boiled for hours in vegetable broth, packed hot into a rosetta with lemon and pepper. Named for its cauldron, not its organ.
Panino con Musso
Boiled cartilage from calf muzzle, dressed with oil and lemon, on bread; gelatinous texture.
Panino con Arancina/Arancino
Fried rice ball (arancina in Palermo, arancino in Catania) in bread; controversial naming, definite carb overload.
Pani câ Meusa
Palermo's spleen roll: veal spleen and lung boiled, then finished in hot lard, packed into a sesame vastedda. Ordered schettu, plain with lemon, or maritatu, married with caciocavallo and ricotta.
Pani câ Meusa Schietta
Spleen sandwich 'single'—just spleen, lung, and lemon juice; traditional version.
Pani câ Meusa Maritata
Palermo's spleen roll wed to cheese: lard-fried veal spleen and lung in a sesame vastedda, finished with shaved caciocavallo and a spoon of ricotta to round the iron edge.
Pane e Panelle con Melanzane
The fuller Palermo fritter sandwich: chickpea panelle and fried eggplant in one sesame roll, often with a shaving of pecorino. Two fried things, both planted on the island under Arab rule.
Pane con lo Sfincione
Pane con lo sfincione: a slab of Palermo's thick, spongy focaccia, topped with onion, tomato, anchovy and caciocavallo, pressed warm into a sesame roll. Bread inside bread.
Pane con le Panelle
Pane con le panelle puts bread inside bread: a fried slab of chickpea-flour dough, itself a set starch, slid hot into a soft sesame roll with salt and lemon. Palermo's Arab-rooted street sandwich.
Pane con le Panelle e Crocchè
Palermo's maximal fritter roll: sliced chickpea panelle and bare-fried potato crocchè packed into one soft sesame mafalda, with salt and a hard squeeze of lemon.
Pane con le Crocchè
Pane con le crocchè is Palermo's fried-potato street sandwich: finger-shaped cazzilli, crust shattering over a soft potato cloud, slid hot into a sesame roll beside the chickpea panelle.
Guastella
Traditional roll similar to vastedda; used for various fillings.
Cuoppo Napoletano
Paper cone filled with fried foods (zeppole, arancini, frittatine, crocchè); street food, sometimes eaten sandwich-style.