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The Sicilian street food isn’t just about food, or frying, or swallowing, burping and  patting our satisfied belly.
Sicilian street food has history, values and…family connections ;). We’ll tell you all the secret and histories of the sicilian traditional cuisine: join our Palermo street food tours and find out more and more 🙂
Once an American traveler told me: all Sicilians are related, in a way or another. Don’t really know what she meant but I found it very true.
Let’s extend for minute the principle of this statement into a frying pan.
Panelle, Cazzilli and Rascatura. What’s this? It’s a fried family. Mama chickpea fritter called Panelle, Papa potato croquette better renowned as Cazzillo, and the naughty daughter Rascatura, which basically owns the genes of both parents.
Let’s look back on the family history to find out how the family was formed.
Sexy Panella used to hang around the alleys of Palermo in a golden mermaid dress (*).
One day  sexy Panella met this young fascinating potato with a very promising name: Cazzillo (tr. Little penis). Cazzillo fell in love with Panella at first sight but his smart courting games took a while before winning Panella’s resistance. One night, a very cold night, Panella and Cazzillo laid together on a soft crunchy bread…and “let there be love “the oil yelled!
9 months later Panella gave birth to a darker croquette which was said to have the genese of both parents: half chickpea, half potato with a hipster onion touch. They call her Rascatura.
The family was happily getting eaten by Palermitans but you can imagine the street gossip playing around the dark color of Rascatura’s skin!
After all…who cares! Love is love…no matter who makes it…ops, I meant, who fries it!
(*) only few locals know that the panella fritter was orginally born to stuff the poor bellies that couldn’t afford real fish.