Learn how to cook two classic Sicilian street food recipes with a pro, then enjoy your creations for lunch! Use only local ingredients and discover real Sicilian street food.
• You'll make and then enjoy 2 Sicilian staples of street food: Panelle and Arancini, plus dessert • Wine is included • In the heart of Palermo • Communal cooking class and dining for up to 14 people • Maria Pia likes to consider herself an ambassador of Sicilian cuisine
About your host, Mamma: "Maria Pia is a Sicilian mamma, a mother of 4, that has an authentic experience in cooking traditional Sicilian dishes. Her cooking abilities are very popular among her friends and the customers of Mamma Corleone. There she's known as a great teacher, specializing in street food recipes."
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Panelle The panelle are fritters of chickpea flour, typical street food of the Palermitan cuisine. They are tasty snacks to be consumed at any time of the day. The panelle are available all day long in the island's friggitorie (a small place where you can buy fried food), and even more often, are consumed in the middle of bread and seasoned with salt and lemon.
Arancina Arancina is the must of Sicilian cuisine, belongs to the category of street food. It's a breaded and fried rice ball usually stuffed with meat sauce, even if there are many other variations. The preparation of Arancina requires patience and dedication, but it's very funny and allows you to express all your culinary skills.
Mandarin / Orange gelly (Winter) OR Watermelon (Summer) Watermelon gelly (Summer) The seasonal gelly is a typical dessert of the region, very simple to make but extremely tasty. The original recipe includes the use of watermelon, unfortunately available only in summer. For this reason the Sicilians have created variations based on seasonal fruit, in particular orange or mandarin are used during the winter months.
Melon jelly, or rather watermelon jelly, is a fresh, delicate and light spoon dessert consumed by Sicilians to cool off during the summer. It is improperly called melon jelly due to the translation of the term "muluni" which in Sicilian dialect indicates watermelon. It seems that the recipe dates back to the Arab domination and is very popular in Palermo, where the watermelon plays a very important role especially during the period of Santa Rosalia that takes place in Palermo on July.