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Warm Bread Stuffed with Chopped Veal's Lung and Spleen. Street Food from Palermo, Sicily, Italy

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Incredible Italian AUTHENTIC Spleen Sandwich !! STREET FoOD Delicacy in Palermo Sicily Italy

Incredible Italian AUTHENTIC Spleen Sandwich !! STREET FoOD Delicacy in Palermo Sicily Italy

Pani Ca' Meusa Porta Carbone is the quintessential sandwich shop. Located right across from the marina in Palermo, you can get your spleen sandwich with views of the water in sight.

This establishment has been run by his family since 1943 and is known for it’s authenticity. You wouldn’t want a fake spleen sandwich would you? If spleen isn’t your thing, don’t worry— there are some veggie sandwiches on the menu as well, though they don’t sound quite as extreme.

If you’re headed to Palermo, eat like a local for a meal and sink your teeth in to the queen of spleen sandwiches- Pan Ca Meusa.

Let us know what you think?

What’s the most extreme food you’ve ever tried?
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???????? Street Food from Sicily: Pani ca Meusa, the Spleen Sandwich from Palermo ????????

After my trip to Sicily was cancelled due to COVID-19, I enlisted local Melbourne chef Joseph Vargetto from Mister Bianco to make me the Sicilian offal street food sandwich I was desperate to try.



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Sicilian dish featured:
» Pani ca Meusa, spleen and lung sandwich
» In Melbourne? Sample the rest of the Sicilian menu!

Restaurant featured:
Mister Bianco
285 High Street, Kew,
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STREET FoOD Italian SPLEEN Sandwich Authentic Incredible Palermo Sicily Italy MUST Try #italyfood

Incredible Italian AUTHENTIC Spleen Sandwich !! STREET FoOD Delicacy in Palermo Sicily Italy



Pani Ca' Meusa Porta Carbone is the quintessential sandwich shop. Located right across from the marina in Palermo, you can get your spleen sandwich with views of the water in sight.

This establishment has been run by his family since 1943 and is known for it’s authenticity. You wouldn’t want a fake spleen sandwich would you? If spleen isn’t your thing, don’t worry— there are some veggie sandwiches on the menu as well, though they don’t sound quite as extreme.

If you’re headed to Palermo, eat like a local for a meal and sink your teeth in to the queen of spleen sandwiches- Pan Ca Meusa.

Let us know what you think?

What’s the most extreme food you’ve ever tried?
x

Sicily Street Food, Italy. Meat, Fish, Stigghiola, Meusa, Panelle, Crocchè. Ballaro' Market, Palermo





instragram: settime2588


Street Food from Palermo, Sicily, Italy

Pani ca Meusa. Warm Bread Stuffed with Chopped Veal's Lung and Spleen.
‘Panelle’ and ‘Crocchè’
Grilling the 'Stigghiola’ Snack of Lamb Gut
Ballarò' ,The Biggest Fresh Fish Market
Hard Chopping a Pig Huge Muzzle
Traditional Sweets from Sicily

#italy #sicily #palermo #streetfood #food
#italystreetfood #sicilystreetfood #ballaro’#market
#stigghiola #pancameusa #panelle #crocche’
#sicilysweets #lambgut #lung #spleen #muzzle #pig


The stigghiola is a Sicilian food specialty, typical of the streets of the city of Palermo. It consists of guts (usually of lamb, but also of goat or chicken) which are washed in water and salt, seasoned with parsley and often with onion and other pot herbs, then stuck on a skewer or rolled around a leek, and finally cooked directly on the grill. The dish is generally prepared and sold as a street food.

Panelle are Sicilian fritters made from chickpea flour and other ingredients. They are a popular street food in Palermo and are often eaten between slices of bread or on a roll, like a sandwich. Panelle are believed to be of Arab origin.

Crocchè (French croquettes) are a dish of Napolitan and Sicilian origin, made from mashed potato and egg, which is covered in bread crumbs and fried.
Both are typically a Southern Italian street food, ubiquitous at friggitorie, the Italian equivalent of fish and chips.

Pani ca meusa is a Sicilian street food. Literally, its name means bread with spleen; its Italian name is panino con la milza. It is a dish exclusively typical of Palermo and it consists of a soft bread (locally called vastella) flavoured with sesame, stuffed with chopped veal's lung and spleen that have been boiled and then fried in lard. It is sold mainly by peddlers (specifically indicated locally as meusari) in Palermo's main markets as the Vucciria and the Ballarò.
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Sicilian Street Food in Palermo ???????? CRAZY Italian BBQ + HUGE Arancini in Sicily!!

In this episode, we’re in Sicily! Sicily is a massive island in the south of Italy, the largest island in the Mediterranean! Our first stop on our journey across this culturally rich island is the capital city, Palermo! The ancient city of Palermo is home to some amazing and unique foods, which we will be showing you in today’s video.

We start the day with Granita with a Brioche, a very typical Sicilian breakfast. We highly recommend trying the “Granita di caffe e panna” which is Coffee and Panna, and the “Granita ai frutti di bosco” which is a mixed berry with panna. The brioche was light and fluffy!

????Caffetteria del Corso

Next, we venture into the Ballàro Market, the crowded and chaotic market in the heart of Palermo. We got to see all of the in-season produce from the agriculturally-rich Sicilian countryside. We also stopped at a street food stall serving all kinds of Sicilian street foods. We wanted to try their massive arancini, deep fried rice balls that are stuffed with ragu. This snack was so big, it could be considered a whole meal!

????Mercado Ballàro

We still had more food in Palermo that we wanted to try, so we made our way to the Vucciria Market. We found a local bakery to pick up Sfincione, which is Sicilian pizza. What makes it different from other Italian pizza is the use of Sicilian ingredients like anchovies, strong cheese, onions and herbs. It’s also served on a rectangular crust. We sat down the market’s bar to eat the Sfincione and enjoy it with a glass of Italian beer.

????Panificio Pietro Bonaccorso & Dadalia Osteria

Before taking an afternoon siesta, we had one more street food to try. We went to 'Nni Franco U'Vastiddaru for the famous Pani câ meusa. This is a veal spleen and lung sandwich, served street side. There was also cheese topped on the offal. The texture was good but unfortunately, the sandwich lacked any flavours.

????’Nni Franco U'Vastiddaru

In the evening, we wanted to have a full Sicilian spread for dinner. We went to the traditional Osteria Al Ferro Di Cavallo. Their menu is full of Sicilian specialties, and we managed to pick out some dishes we wanted to try. We ordered “Pasta Sarde e finocchietto” (Sardine & Fennel pasta), “Pasta alla Norma” (Sicilian Pasta with eggplant, marinara, and basil), “Involtino di Carne” (Meat Roll), “Insalata Sicilian” (Sicilian Salad), the most amazing Cannolo for dessert and their house wine to drink.

????Osteria Al Ferro Di Cavallo

Don’t worry, we have a lot MORE Sicilian street food to try in the next episode!!! Stay tuned and make sure you’re subscribed so that you never miss an episode from our Italian Food series! Thanks for watching Chopstick Travel!
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We’re Luke Martin and Sabrina Davidson, food lovers and world travellers! We make videos about local, authentic and unique foods from across the globe. We particularly like to sample street food across Asia. We’ve eaten our way across Asia, Europe, the Middle East, parts of Africa, North America and the list is still growing! Our mission is to create content that is entertaining, informative, honest and fun! We love what we do and we are always grateful for your support! Thank you and see you on the next episode!

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Sicily Street Food, Italy. Busy Grill with Huge Sausages and Traditional 'Stigghiola' and 'Meusa'





instagram: settime2588


#italy #sicily #palermo #streetfood #food
#italystreetfood #sicilystreetfood #ballaro’#market
#stigghiola #pancameusa #panelle #crocche’
#sicilysweets #lambgut #lung #spleen #muzzle #pig


The stigghiola is a Sicilian food specialty, typical of the streets of the city of Palermo. It consists of guts (usually of lamb, but also of goat or chicken) which are washed in water and salt, seasoned with parsley and often with onion and other pot herbs, then stuck on a skewer or rolled around a leek, and finally cooked directly on the grill. The dish is generally prepared and sold as a street food.

Pani ca meusa is a Sicilian street food. Literally, its name means bread with spleen; its Italian name is panino con la milza. It is a dish exclusively typical of Palermo and it consists of a soft bread (locally called vastella) flavoured with sesame, stuffed with chopped veal's lung and spleen that have been boiled and then fried in lard. It is sold mainly by peddlers (specifically indicated locally as meusari) in Palermo's main markets as the Vucciria and the Ballarò.


La stigghiola è un tipico piatto della cucina siciliana e palermitana che gode di riconoscimento ufficiale, grazie all'inserimento nella lista dei prodotti agroalimentari tradizionali italiani (PAT) del Ministero delle Politiche Agricole, Alimentari e Forestali
È un piatto di cucina povera, che viene generalmente preparato e servito per strada dal cosiddetto stigghiularu. Consiste di budella di agnello (ma anche capretto o pollo), lavate in acqua e sale, condite con prezzemolo, con o senza cipolla, infilzate in uno spiedino, o arrotolate attorno a un porro, e cucinate direttamente sulla brace. Si mangiano calde, condite con sale e limone. Nella maggior parte dei casi si mangiano per strada in qualche bancarella. Caratteristico l'odore che si riconosce per strada, effetto del fumo talvolta provocato di proposito a maestria dallo stigghiolaro per attirare gente all'assaggio

Il pani câ meusa (in italiano panino con la milza) è una specialità alimentare della città di Palermo (Sicilia)
Consiste in un panino morbido (vastella), spolverato di sesamo, imbottito con pezzetti di milza, polmone e, talvolta, trachea di vitello. Questi vengono prima bolliti interi e, una volta cotti, tagliati a fettine sottili e soffritti a lungo nella sugna
Il meusaru si serve di un'attrezzatura caratteristica: una pentola inclinata, con strutto bollente nella parte bassa, mentre in alto attendono le fettine di interiora che verranno fritte al momento della vendita. Una forchetta a due denti serve per estrarre le fettine fritte dal grasso di cottura, che vengono rapidamente scolate e inserite nella vastella, anch'essa calda. Il panino va servito caldo, in mano all'avventore, in carta da pane o carta assorbente.
L'origine di questa pietanza si fa risalire al medioevo, quando gli ebrei palermitani impegnati nella macellazione della carne, non potendo venire retribuiti per precetto religioso, trattenevano come ricompensa le interiora che rivendevano come farcitura insieme a pane e formaggio. Il consumo di interiora, particolarmente diffuso a Palermo, è tipico di quelle comunità dove, al consumo di carne dovuto alla presenza di famiglie nobiliari, corrispondeva un utilizzo degli scarti della macellazione da parte del popolo.

How GOOD is Palermo Street Food? Offal Sandwich, Arancini & More!

Following our visit to Caffe Sicilia in Noto, we head over to Palermo, the capital of Sicily for a 24 hour food tour of this beautiful city!

Join us as we visit their local market & try their local Veal Offal sandwich, Arancini, Panzerotti, Seafood & Gelato! Don't forget to watch till the end to see how we feel about these foods!

We know this is a short visit to Palermo & of course we barely scratch the surface in terms of the food Palermo has to offer but we will be back in the future! For now, sit tight and lets enjoy the ride!


Chapters:
00:00 - What we're doing in Palermo
01:14 - Mercato di Ballaro
02:37 - Veal Offal Sandwich
04:50 - Boiled & Bbq Octopus
06:20 - Mr Fabio & Mr Nino (Artisans)
07:36 - Some tourist spots along the way
09:34 - Arancini & Panzerotti
12:10 - Gelateria Al Cassaro
13:59 - Plating Time (Our thoughts on each spot)

Location:
Mercato di Ballaro
Opening Hours: 8:00am - 7:00pm (Closed Sundays)
Telephone: -
Via Ballaro, 90134 Palermo PA, Italy



I Cuochini
Opening Hours: 8:30am - 2:30pm (Closed Sundays)
Telephone: +39091581158
49F4+FF Palermo, Metropolitan City of Palermo, Italy



Gelateria Al Cassaro
Opening Hours: 12:00pm - 12:00am (Closed Mondays)
Telephone: +393801552968
Via Vittorio Emanuele, 214, 90133 Palermo PA, Italy




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Gourmet Plate Score Guide:
0 ???? : Nothing noteworthy
???? ???? : Decent, worth a try if you're nearby.
???? : Good Quality Cooking! Worth a try!
0.5???? : High Quality Culinary! Recommended! (This is where we start getting excited!)
1 ???? : High Quality Culinary with glimpses of genius! Highly Recommended!
2 ???? : Sophisticated culinary inducing multiple mouthgasms!! Must Try!!
3 ???? : Absolutely mind blowing culinary! Once in a lifetime!!!


Music from Epidemic Sound:

Warm Bread Stuffed with Chopped Veal's Lung and Spleen. Street Food from Palermo, Sicily, Italy

Pani ca Meusa - Panino con la Milza.
Traditional Street Food from Sicily, Italy seen in Ballaro' Market, Palermo.

Pani ca meusa is a Sicilian street food. Literally, its name means bread with spleen; its Italian name is panino con la milza. It is a dish exclusively typical of Palermo and it consists of a soft bread (locally called vastella) flavoured with sesame, stuffed with chopped veal's lung and spleen that have been boiled and then fried in lard. It is sold mainly by peddlers (specifically indicated locally as meusari) in Palermo's main markets as the Vucciria and the Ballarò.


Il pani câ meusa (in italiano panino con la milza) è una specialità alimentare della città di Palermo (Sicilia) nel campo del cosiddetto cibo da strada.
Consiste in un panino morbido (vastella), spolverato di sesamo, imbottito con pezzetti di milza, polmone e, talvolta, trachea di vitello. Questi vengono prima bolliti interi e, una volta cotti, tagliati a fettine sottili e soffritti a lungo nella sugna
Il meusaru si serve di un'attrezzatura caratteristica: una pentola inclinata, con strutto bollente nella parte bassa, mentre in alto attendono le fettine di interiora che verranno fritte al momento della vendita. Una forchetta a due denti serve per estrarre le fettine fritte dal grasso di cottura, che vengono rapidamente scolate e inserite nella vastella, anch'essa calda. Il panino va servito caldo, in mano all'avventore, in carta da pane o carta assorbente.
L'origine di questa pietanza si fa risalire al medioevo, quando gli ebrei palermitani impegnati nella macellazione della carne, non potendo venire retribuiti per precetto religioso, trattenevano come ricompensa le interiora che rivendevano come farcitura insieme a pane e formaggio. Il consumo di interiora, particolarmente diffuso a Palermo, è tipico di quelle comunità dove, al consumo di carne dovuto alla presenza di famiglie nobiliari, corrispondeva un utilizzo degli scarti della macellazione da parte del popolo.

Italy Street Food. Sicilian Specialities 'Stigghiola' and Chopped Veal Lung and Spleen





Street Food Festival in Acqui Terme ( AL ), Italy

Thanks for cooperation to :
Asco Europa - ascoeuropa@libero.it

#streetfood #Italy #Italianfood #Sicily #Sicialianfood #Palermo

Panino con la milza, Palermo, Sicily, Italy, Europe

Pani câ meusa (Sicilian for bread with spleen) is a Sicilian street food. Its Italianized name is panino con la milza. It is a dish exclusively typical of Palermo and it consists of a soft bread (locally called vastedda or vastella) flavoured with sesame, stuffed with chopped veal lung and spleen that have been boiled and then fried in lard. Caciocavallo or ricotta may also be added, in which case the pani câ meusa is called maritatu (married in Sicilian); if served without cheese, it is called schettu (single) instead. It is sold mainly by peddlers (specifically indicated locally as meusari) in Palermo's main markets as the Vucciria and the Ballarò.
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Sicilian Streetfood and a Homemade Meal - Spleen Sandwich & Vegetarian Pasta in Palermo, Sicily

In this episode, for the streetfood lovers and carnivores, we've got spleen sandwich; for the home-cooked meal lovers and vegetarians, we've got tenerumi pasta; we're covering the whole gamut of eating cos why not! All of this takes place in Palermo, the hustling capital of Sicily. Then our friend Luigi invites us to his place in Lascari (near Cefalu) for an “almost” paddock-to-plate rustic Sicilian homemade meal.

In Palermo, the capital city of Sicily, we check out the best pani ca meusa... spleen sandwich. This is one of the most popular street food in Palermo and surprisingly it’s very tasty. After taking a walk through the infamous Ballaro Market, we head to Lascari, near Cefalu where Irena cooks us a local pasta dish which is vegetarian if you must know. From garden to plate, the ingredients are from their little farm... boy, it's a goody!

Word of Mouth Italy Series Description…

Word of Mouth is a collection of untold local food stories, brought to you with a rainbow smile. The stories are on local people who are producing quality food that make you hum like a happy bird.

Follow Aussie-Japanese Tak and local Sicilian Salvo's food journey in Sicily, Italy.

Think handmade cheese, chocolate made from ancient Aztec recipe, house bread, homemade bread and more.

All done via word of mouth with Tak filming and Salvo translating. Bit rough around the edges but tasty as!

It’s a celebration of Italian and Sicilian foods… and it’ll make you hungry!

We’re keen to build a community of like-minded people who want to share stories from all around the world! The more the merrier! Party time!

Leave a comment if you have any ideas for a story (whether it be words, photos or filming) or if you just wanna say hi.

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Sicily Street Food, Italy. Panelle and Crocchè Tasted in Palermo

Panelle are Sicilian fritters made from chickpea flour and other ingredients. They are a popular street food in Palermo and are often eaten between slices of bread or on a roll, like a sandwich. Panelle are believed to be of Arab origin.
Crocchè (French croquettes) are a dish of Napolitan and Sicilian origin, made from mashed potato and egg, which is covered in bread crumbs and fried.
Both are typically a Southern Italian street food, ubiquitous at friggitorie, the Italian equivalent of fish and chips.


La Panella è una frittella di farina di ceci, tipico cibo da strada della cucina palermitana. Si possono acquistare in moltissimi luoghi della città, in particolare nelle “friggitorie, anche ambulanti, presenti nelle strade di Palermo.
Le panelle vengono preparate con farina di ceci, acqua e prezzemolo. La farina viene sciolta in acqua salata e viene girata con un mestolo fino a farla diventare una pasta cremosa, poi viene stesa su un piano, tagliata e poi fritta. Vengono poi servite soprattutto in mezzo alle Mafalde - forme di pane di circa 200 grammi con la crosta ricoperta di semi di sesamo.
Sono spesso consumate assieme alle crocchè (dal francese croquette, crocchette di patate) o con altre specialità fritte in pastella, e condite a piacere con sale e limone.
Le Crocchè (dal francese croquette) sono un piatto tipico della cucina napoletana diffusi anche in Sicilia, in particolare a Palermo, dove è presente una loro variante. La ricetta napoletana si compone di un impasto di patate, uova, formaggio e pepe. Il passaggio finale prevede un bagno nell'albume e successivamente nel pan grattato, infine la frittura. La versione palermitana prevede l'utilizzo del latte al posto delle uova nell'impasto.

Palermo Street Food Pane Milza Focacceria San Francesco

Famed Palermo Street Food Sandwich PANE MILZA ( MUESA ) ala VASTEDDA in ITALIAN AMERICA

The Milza Sandwich a Sicilian Delicacy

In this short travel video we were travelling around Italy and finally checked out Sicily, and once there we wondered what took us so long!

Sicily is basically a country in its own right, and we definitely saw it in the food. One of the most typical Sicilian dishes we came across was the Milza sandwich. It's on a fresh bread roll, has caciocavallo cheese, a bit of lemon, and a generous helping of cow's spleen!

This dish is about as far out of our comfort zone as we like to get (we're trying here!), but it turned out to be pretty damn good!

Save up. Pack up. Get out and explore!

We're Heather and Matt and we love to travel. We won't be giving you a history lesson or jumping off a cliff while a drone captures the footage, instead we'll try to share with you the experiences we have as we try to avoid tourist traps and make our own adventure.

We shoot our videos with a Canon Rebel t5i and a Tamron 17-50 f2.8 lens.

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Spleen Sandwich

Darrell tells us about a famous sandwich in Palermo
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Pane Cà Meusa in Carini (Pa) SICILY Mr. Panino doc.

A DREAM ART impression of one of the best Pane Cà Meusa IN THE TOWN Carin (PA) i !
it's like QUANNU SUGNI E TI brillanu L'UOCCHI E HAI ACCUSSì VOGLIA RI FOOD CA ADDIVINTASSì UN DIAVULU PI ADDRINTARE Dù Paninu ! chi fame chi voglia ri stare in mezzo a STREET! AND CLOSE YOUR FRIEND come
Mr. PANINO !!

#artfood
#sorry4vegans
#evilways
#missingstreetduringthisquarantena
#streetfood
#sicily
#Mr.Panino
#evilways

PANINO con la MILZA | STREET FOOD a PALERMO | PANI CU A MEUSA

Dai un'occhiata al blog ✈ ✈ ✈
............

PANI CU A MEUSA!!!
Il PANINO CON LA MILZA lo avete mai mangiato?
NO??? PAZZI!
SUPER STREET FOOD a PALERMO!!!

Il panino con la milza ( Pani cû a Meusa) è una pagnotta morbida (“vastella”) al sesamo imbottita con pezzi di milza, polmone e trachea di vitello, bolliti e fatti rosolare a fuoco lento, mi dicono dalla regia, nella sugna (grasso di maiale). AMEN! ????????


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VESTEDDA ( Beef Spleen Sandwich ) at La FOCCACERIA

VINNY'S La Foccaceria was on 2nd Avenue in the East Village, NY for more than 40 Years. Owned and Operated by my Buddy VINNY, a fellow SICILIAN-AMERICAN. VINNY was the only place in Manhattan where you could get a VESTEDI SANDWICH (Beef Spleen Sandwich) Spleen, Ricotta, and Caciocavalo on a SESAME ROLL.... by Daniel Bellino Zwicke

VESTEDDA Beef Spleen Sandwich La FOCCACERIA

VINNY'S La Foccaceria was on 2nd Avenue in the East Village, NY for more than 40 Years. Owned and Operated by my Buddy VINNY, a fellow SICILIAN-AMERICAN. VINNY was the only place in Manhattan where you could get a VESTEDI SANDWICH (Beef Spleen Sandwich) Spleen, Ricotta, and Caciocavalo on a SESAME ROLL.... by Daniel Bellino Zwicke

U pani ca meusa - pane con milza

L'origine di questa pietanza si fa risalire al medioevo, quando gli ebrei palermitani impegnati nella macellazione della carne, non potendo venire retribuiti per precetto religioso, trattenevano come ricompensa le interiora che rivendevano come farcitura insieme a pane e formaggio.

#paneconmilza #panicameusa #streetfood

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