Palermo Traditional Food Tour

The Palermo Traditional Food Tour lets you live through the city like a local. A food expert will guide you to taste the best typical dishes in the venues only known by the locals! The food choice depends on the season and availability.
The food tour possible tastings are Sandwich with Panelle and Crocche- this is the beating heart of Palermo street food. It's a sesame bread stuffed with crocche, potato croquettes, and panelle, a chickpeas omelet. This is a must try to start tasting the rich and tasty Sicilian food culture.
Sfincione - it's made with a pizza-like dough covered with fresh tomato salsa, anchovy paste, and onion. Sfincione is the super tasty idea of pizza from Palermo!
Rice Arancina - this is a rice ball famous all around the world. It's filled with various ingredients. For example, meat, smoked ham, spinach, mixed cheeses, and so much more. Then, it's deep fried according to centuries-long tradition.
Pasta alla Norma - it's traditionally shaped pasta, usually maccheroni, with fresh tomato sauce, fried aubergines, salty seasoned ricotta cheese, and basil. The original Pasta alla Norma recipe was born in Catania. Shortly, after, it became an icon of the Sicilian savory food tradition.
Anelletti al Forno - this is a small-sized pasta, shaped in the form of a ring with a meat and pea sauce. You cannot claim to have been in Palermo without having tasted it.
Traditional veggie preparations upon choice among which Parmigiana di Melanzane ​​​​​​- this famous Sicilian dish is made with fried aubergines, tomato sauce, parmesan, and mozzarella cheese.
Sicilian Cannoli - the traditional Sicilian waffle is shaped around a hot metallic bar. It is filled with a sweet and creamy ricotta paste made with ricotta cheese, candied fruit, crunchy pistachios, or dark chocolate drops. It's a colorful and sweet explosion of taste.
Sicilian Cassata - it's a traditional Sicilian cake to be eaten chilled. It is made with fresh ricotta cheese, candied fruit, wheat pasta, and other ingredients according to the hundred-year-old recipe.
Duration: 3 hours and 30 minutes