Table 1 Description of street food specialties of Palermo's tradition
From: Characterization of street food consumption in palermo: possible effects on health
Food | Description |
|---|---|
Panelle | pancakes of chickpeas flour |
Rascatura | obtained from the residual panelle's dough left in the edges of the patty used to cook them |
Crocchè | fried cylinders of mashed potatoes |
Arancine | fried rice spheres stuffed with sauce and meat or mozzarella cheese and ham |
Focaccia with milza | a sandwich stuffed with thin slice of bovine spleen and lung, ricotta cheese and slivers of caciocavallo, very savoury oblong-shaped cheese of Southern Italy |
Sfincione | a soft leavened dough seasoned with tomato, anchovies, onion, olive oil and oregano |
Frittola | consists of small pieces of fat, cartilages and bit of meat detached by the discards of slaughter that, first of all, are fried and then boiled |
Musso and Quarume | the feet, the jaw, the breast and other parts of the calf cut into bits and boiled, they constitute the musso; the same ingredients of the musso can be served with vegetable broth and in this way they are called the quarume. |
Stigghiole | guts of calf twisted into strips of fat and onion, pierced in a spit and roasted |