Panino con Stigghiola
Grilled lamb or goat intestines wrapped around green onion, on bread; intense, charred street food.
Sicilian & Southern Street Food
Panino con Quarume
Mixed boiled organ meats (quarume) in broth-dipped bread; similar to Florentine lampredotto.
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
Soft sesame roll (vastedda) filled with boiled veal spleen and lung, fried in lard; eaten 'schietta' (single/plain with lemon) or 'marita...
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.