Have you ever arrived in a city and felt instantly at home – simply because of the food? That was our experience in Palermo. We knew Sicily had a rich culinary tradition, but nothing quite prepared us for the flavors, the colors, and the warmth of this vibrant capital.
The food in Palermo is not just incredibly tasty – it’s a whole world of variety and surprise. From the moment you step into the historic center, you’re surrounded by irresistible aromas drifting from tiny bakeries, family-run trattorias, lively cafés, and bustling street markets that seem to have changed little in centuries.
We wandered through the city with no plan except to follow our noses. A little something fried here, something fresh and tangy there – always served with a smile. The hospitality is just as generous as the portions. Sicilians are warm, open-hearted people who make you feel welcome from the very first bite.
Someone on social media once asked: “Why has no one told me about Palermo?” We found ourselves thinking the same. It’s not just a city – it’s a feeling. One that lingers long after the last spoonful of granita, the final crunch of arancina, or the final sip of strong Sicilian espresso.
Palermo sneaks into your heart – through scent, flavor, and an irresistible desire to eat just a little more.
Arancini – Deep-fried rice balls, usually filled with a meat-based ragù (known as arancina con carne). We also tried a version with butter, cheese, and ham (al burro), and sometimes they’re filled with pistachios. They should always be freshly fried, never reheated. On Saint Lucy’s Day (Santa Lucìa), December 13th, arancini are eaten all day long in a variety of flavors.Caponata – A Sicilian Classic Caponata is a classic Sicilian vegetable dish, with eggplant as its star ingredient. It’s typically made with tomatoes, onions, celery, olives, capers, and vinegar – a sweet and tangy combination that’s full of character. Originally considered a humble dish of the poor, caponata has evolved over time into a celebrated staple on Sicilian tables, often served as part of a festive meal. Its rich, layered flavors capture the essence of Sicily – bold, vibrant, and rooted in tradition.Octopus (Italian: polpo) is a popular ingredient in Sicilian cuisine and is often prepared in a simple yet flavorful Mediterranean style. Three well-loved dishes include: – Grilled octopus – Polpo alla griglia – Octopus in tomato sauce – Polpo alla Luciana – Pasta with octopus – Pasta alla polpo.Pasta alla Norma – A classic Sicilian pasta dish made with tomato sauce, fried eggplant, grated ricotta salata cheese, and fresh basil.Crostata di marmellata di arance amareTrattoria Al Ferro di Cavallo – This place is charmingly rough around the edges. The food is full of flavor, served with a casual, no-nonsense flair. The music was loud – very loud – and I couldn’t help but feel for the hardworking staff who were constantly on the run. Still, the energy was infectious, and I wouldn’t have missed this experience for the world.Cannoli is an extremely popular Sicilian dessert. This iconic treat consists of a crisp pastry shell filled with sweetened whipped ricotta, sometimes mixed with pistachios, chocolate, or candied fruit.Secret Food Tour. A super fun, diverse, and lively food tour with Emma! We got to taste all kinds of food and ended up in a group with great company. Emma is a fantastic guide, and I highly recommend doing a food tour in Palermo. Just remember one thing: Come hungry! 🙂Osteria Lo Bianco. Absolutely fantastic food – truly outstanding. Warm, personal, and delightful service. The meat dishes were full of flavor, and the salt cod was honestly one of the best I’ve ever tasted. For dessert, we had Cassata al forno and Scafazzato – both delicious. I simply love Sicilian cuisine. Osteria Lo Bianco gets top marks from me! 😊Deep-fried chickpea flatbreads and deep-fried potato ballsStigghiola – Grilled lamb offal wrapped with spring onions, often served with a squeeze of lemon. Together with salsiccia (Italian sausage), it’s a classic example of traditional Sicilian street food.The Opera House in Palermo – Teatro Massimo in Palermo is the largest opera house in Italy and the third largest in Europe, after the Palais Garnier in Paris and the Vienna State Opera. It was inaugurated in 1897 and has since been a symbol of culture, grandeur, and the artistic life of the city. The house is renowned for its exceptional acoustics and its magnificent neoclassical style with Greco-Roman influences. Teatro Massimo gained worldwide fame when the final scene of the film The Godfather Part III was shot there, featuring a dramatic moment from the opera Cavalleria Rusticana filmed on stage. The house was closed for over a decade due to renovations and political disputes but reopened in grand fashion in 1997—exactly one hundred years after its inauguration.At Cuvee Du Jour – Villa Igiea, we had shrimp as a starter, followed by pasta with Sicilian truffles, cauliflower in a creamy sauce, and finally grilled fish.
