Palermitan cuisine

Arancini, also known as arancine, are Italian rice balls that are stuffed, coated with breadcrumbs and deep-fried. They are a staple of Sicilian cuisine. The most common arancini fillings are or , i.e. filled with ragù (meat or mince, slow-cooked at low temperature with tomato sauce and spices), mozzarella or caciocavallo cheese, and often peas; and or (), i.e. filled with prosciutto and mozzarella or béchamel sauce.

Caponata (Sicilian: capunata) is a Sicilian dish consisting of chopped, fried eggplant and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce (sweet and sour) sauce.

Cassata ( ) or '''''' (; ) is an Italian cake originating in the Sicily region. It is typically composed of a round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese and candied fruit (a filling also used with cannoli). It has a shell of marzipan, pink and green colored icing, and decorative designs. Cassata may also refer to a Neapolitan ice cream containing candied or dried fruit and nuts.

style of pizza originating from Sicily, Italy

Local dish of Sicilian cuisine

type of Sicilian street food

thumb|Raw stigghiole thumb|Stigghiola being cooked The stigghiola (: stigghiole in Italian or stigghioli in Sicilian), also known as stigghiuola, is a Sicilian food 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. In Ragusa, the dish is baked in a casserole and is known as turciniuna.

traditional pastry from Catania, Italy

baked pasta

sicilian street food

Sicilian food

Caldume (Italian) or quarumi (Sicilian) is a Sicilian dish of veal tripe stewed with vegetables, served as a street food in Palermo and Catania.