Province of Palermo
Palermo was founded by the Phoenicians in the 8th century BC. The old name Panormus originates from the Greek language meaning all port.
Palermo is surrounded by mountains and by a green belt made of citrus trees, called
La Conca D’oro (The Golden Valley), which stretches out to the Tyrrhenian Sea, where the deep harbor
contributed to the establishment of this city as a center for business and exchange and making Palermo one of the
most important cities in the Mediterranean Sea.
The population boasts about 725,000 inhabitants, and it is the capital
of the region.
Some famous sons of Palermo are: the chemist Stanislao Cannizzaro, the movie director Frank Capra (It’s a Wonderful Life), the writer Tommaso di Lampedusa (The Leopard), the painter Renato Gattuso and the statesman Vittorio Emanuele
Palermo offers a myriad of gastronomic specialties.
street vendors offer the arancine, rice balls, or sfincione,
baked soft bread dough, covered with onions, cheese and tomatoes; panelle,
chickpea fritters; or the vastedde. Among the appetizers to savor: the
caponatina, eggplant salad; cucuzza and
sweet and sour squash; caciu
all’argintera, fried cheese with garlic, oregano and vinegar;
olive fritti, fried olives with fresh oregano; or the frittella, a
sweet and pungent combination of peas, fava beans and artichokes.
Traditional homemade pasta dishes include:
sarde, perciatelli pasta with a sauce of fennel, fresh
sardines, saffron, raisins, pine nuts; anelletti col capoliato, baked ring-shaped pasta with
chopped meat, light tomato sauce and cheeses; or pasta chi vrocculi, made with cauliflower, saffron,
raisins, anchovies and pine nuts, to name a few.
Among the main
dishes—if you have any room left: the falsumagru, rolled veal stuffed with sausages, eggs,
olives, pine nuts and cheese; sardi a
beccaficu, rolled fresh sardines stuffed with breadcrumbs, raisins, pine
nuts), herbs and spices; polpo, in a salad or
fried; bracioli, rolled
beef in Marsala-orange sauce; or pesce
muratu, poached fish.
The selection of desserts is impressive!
mention a few: the cassata
siciliana, a cake stuffed with ricotta; cannoli;
the famous gelati, ice cream; i pezzetti, ice cream stuffed with ricotta cream and fruit; minni di virgine, beignets with ricotta; frutti di martorana, marzipan in the shape of
fruit; the gelo di
mellone, a gelatin of watermelon, with chocolate chips, scented with
cinnamon; the iris, a light roll stuffed with a special cream and fried.
celebrate a particular holyday or a saint: the sfinge of Saint
Joseph, the biscuits of Saint Martin, the cuccia of Saint Lucy, cooked grain with ricotta or
chocolate cream), cucciddati with
dry figs, petrafennula and
OTHER PALERMO'S PHOTOGRAPHIES