The Best Sicilian Street Food in Palermo, Italy | Day & Night Markets 🇮🇹 (DIY SICILY FOOD TOUR)

I'm really nervous about this. Are we supposed to eat the bones? It looks delicious. It's a bit much for me. We're Matteo and Mischa. We are currently pursuing our goal of pulling off the ultimate Italian road trip, traveling to all 20 regions of Italy and we've started off in Sicily. Today we are heading to the Palermo food markets where we take our taste buds for a ride, sampling some delicious Sicilian dishes and trying some uh interesting Palermo street food delicacies. Now we're on the way to the Capo market which is one of the main markets here in Palermo. We've just arrived at the Capo market and first impressions, it smells like a market. Pretty fishy, pretty fishy. But now we're on the hunt to find all the weird and wonderful food Palermo has to offer. Smells like fish still. I think this place might be a winner for our first stop. Pork, Cipolla, and fries. Street food, typical Sicilian, patata, arancina, aranzana, parmigiana. Which one do you like? Capo. Capo? Capo. We just spotted this cute little sit-down restaurant and our friend here helped us select some things to try and we're really excited to try them. So first up we're trying this and pickle. I think we're gonna run out of room on the table. Thank you. Let's squeeze some lemon on Oh my god, that's a tough one. Can you do it? I can't. This is like, I told you it's hard. So from what I understand it's pork and pickle and I think one other thing but it's been deep-fried. Whoa. Gather the crowd. That's like an explosion of flavor. I think there's also green onion in it maybe? It's delicious. There's like such a different mix of flavors in the middle and we love anything deep-fried don't we? I do like it. I'm a bit scared for the fish coming up but this is good for now. Got more food. Getting more and more and more. I think Mateo will both love these because he just took them from me and I almost didn't get another one. I really could eat a whole plate of this. Oh no, what's up with this lettuce? So I don't mind fish so I think this should be okay. I know Mateo's not looking forward to it. It seems like it's fish deep-fried with some sort of herbal leaf. I don't know how to explain what this is. It's like ground up. Like if you see here it looks like it's like ground up fish that's been deep-fried or something. I think the man saw me to eat it so I'll listen to him. I think you put a little tomato with it. Okay, if you get this you have to have it with the tomato that just crushes up the entire whole thing. After a few bites I definitely like this one. What's in the middle? I told you, I don't know. Two things that I'm not a huge fan of are just raw tomato and fish. Maybe they'll taste better together. That's delicious. Do you like it? Really? Whatever's in the center balances out the fish. I approve this fish meal. I don't think it's very fishy. I think only the outside is like rolled in fish and the inside has like stuffing. Something different but delicious. Never thought I'd see the day when Matteo would eat some fish and tomatoes, let alone in the same bite. So I think this place is a winner so far. Over here we have something called spinchone, which is like a pizza but apparently it's dander for me. It smells delicious. It is a lot like a pizza base for the pizza. This is thicker, almost like a focaccia. It seems to have some pretty simple ingredients so it's just really fluffy bread. Tomato, oregano, looks like there's some sauce on there but I guess the best way to describe it would just be a pretty simple pizza. It's really delicious though. It's a fluffy pizza, that's a winner. It didn't seem like they had any normal beers sitting here so I got something I've never seen before. It's called ukapu, looks like a craft beer. Yes it's foamy, you're eating like a pizza. This is the foamiest beer I've ever seen. I poured it to an angle and still the whole thing just fills up with foam. This is the first beer I've ever tasted where the beer actually tastes like molasses, like the black molasses that my dad used to pour into the hay bales for our cattle. It's quite weird, it's got a weird taste but I mean I like it. I like beer, not that RPA American stuff but this one's good. So I'm a huge fan of eggplant so I'm really excited to try this one in particular. I think there's cheese in it. Okay I think there's definitely cheese in it but I don't think it's cheese I like. Maybe it's gorgonzola. I really don't like gorgonzola so I think if you like strong cheese you would like this but I don't like strong cheese. It's a bit That is strong. I told you. I don't think it's gorgonzola though, I think it's like it might be a blue cheesy taffa. I don't really know what cheese is at all but that is strong, it's rich. I like it. Cheese and eggplant, I mean you can't not like it. Unless you don't like strong cheese. I'm pretty sure this is a deep fried piece of cheese, maybe No it's potato, deep fried potato. Deep fried potato. Next up we actually know what this one is, it's an arancini and it's basically a deep fried rice ball but I'm not sure what's in the middle of this one. It's your classic butter arancini so it's basically just rice and butter deep fried Very yummy. The best way to describe this one is like an artichoke pie That's like a lot of artichoke. I like artichoke but maybe not in massive chunks. It's like biting into the artichoke part, the inside. I think Michelle will like it but for me not so much. I'm not a huge fan and we have an orange salad over here. This orange salad is mixed with onions and arugula so it's different. Different but refreshing. I love artichoke so I'm excited for this one. That is thick. That's a lot of artichoke. I do, I love artichoke but I feel like I just bit into it. Last thing I have to try. Orange and onion, who would have thunk? It's not bad. It's refreshing in a really odd way. We are so full but we hate wasting food so we're trying to finish all of it. It's a good thing I wore my stretchy pants. A lot of places in Palermo we're seeing these seafood cones. It's literally just a cone filled with seafood and fries and it looks amazing. This is a panela and it's basically a chickpea fritter from what we understand. Very big in Palermo. It's very thin as you can see and I think the chickpeas just squashed and fried. It doesn't have as much flavor as the other foods we've tried so far but it is really good. So I don't think these ones are freshly freshly fried because they're a little bit soggy inside but maybe that's what they're actually supposed to be like. There's squashed chickpea flour. I do like the flavor though. The place we were sitting at is called Sit and Mancha. Surprisingly my favorite food there was the fish which is a real weird shock but it did taste delicious with the tomato. Made it a bit more like less fishy. The thing I didn't like the most was definitely the artichoke. I'm not a huge fan of artichoke so like biting into a full-on heart is a bit of a different story. What was your favorite food? I love the fried potatoes. My least favorite one was definitely the eggplant stuffed with cheese. We can't figure out if it's blue cheese or gorgonzola. Normally I love eggplant but that cheese was just too much for me. All in all though everything was pretty good. Yeah. Now that we're done stuffing our faces at the Capo market, I'm not sure how much room we have left in our stomachs but there are two street foods we have to try. So we've come to the second street food market in Palermo called La Bucharia market and we're pretty nervous about this one. I'm really nervous about this. Okay so what is it again? It's intestine? It's the, it's intestine, it's veal intestine. Okay this is something called stiola. It's veal intestine rolled in the fatty part of the stomach. And it's a Palermo street food delicacy. Apparently they rub the veal fat on the grill to give it this like white puffy smoke. Looks pretty dramatic. Apparently if you're having Palermo street food this is something you have to try so just gonna overlook my fear of it. We're just gonna go for it. You're first up, I'm sorry. Why are you making me go first? I'm the girl. You're definitely first up. So Matteo's making me go first because he's such a gentleman. I'm just gonna not think about it and just pick a nice cooked. Not gonna think about it. Chewy. Apparently the more you chew it the stronger the taste is. But it is good. It tastes like it tastes like the char grill from the from the grill. I just feel like I'm like just chewing and chewing and it's not going down. I don't hate it. I'm actually pleasantly surprised that I don't hate it. I'm also trying not to think about what it is. Still chewing. Okay it's not terrible. It might be an acquired taste but actually it's not not bad. Not bad. Let's see what Matteo thinks. That's a huge piece man. What a weird texture. It's like first flavor explosion in your mouth. You can taste the grill but the tips is getting me a little bit. I'm very chewy as you said. Very very very chewy. I'm very on the fence right now. Bit of a weird aftertaste. I don't like the texture. The flavors there. Why do you have to give us a whole string of this stuff? I would just take the tip. I would have eaten the tip and I would have been happy. It like coats your mouth in like a layer of fat. It's very strange. Very strange. I'm not a fan of the aftertaste. I do not like that aftertaste. That's like when you get like a beer or like a... I don't even know how to balance this flavor out. Ciao. Ciao, ciao, ciao. This is something called pane che musa and it's basically a concoction of veal throat, spleen and lung. So we did have to come to the alleyway to try this one because my stomach's feeling a bit uneasy about this. A little bit of throat, spleen and lung does not sound like my morning routine. I'm worried about this. I'm not gonna laugh. If I lose all excitement just understand. You can see where the lung like grooves are and here goes nothing then. It doesn't taste bad. I cannot do these textures. You look shook. I do not enjoy those textures Maybe take a smaller bite than I did. I think I'm good. Don't think about it. I'm trying not to look disrespectful. It's just me. It's just me. It's just me. I don't like it. My mouth has literally physically stopped me from chewing. Okay, we try and forget what meat it is. I guess it doesn't taste that bad but I think it's because I know what it is that I physically feel like I can't swallow it. So, ultimate decisions. We're not fan of any other parts of animals. I normally don't even like veal anyway. Now I've just eaten all of its insides. We're really sorry. I wish I liked it. That was definitely one of the more uncomfortable meals I've had in a very long time. Maybe ever. But now to reward ourselves we are getting gelato but we're leveling it up. We seem to have stumbled across the street where you come and kit out your house to build your couches and curtains and stuff like that. Cappadonia gelato is known as one of the best gelato spots in Palermo and arguably all of Italy. You can definitely taste the difference in this gelato. It's not like a normal gelateria where you walk in and all the gelato is there for you to choose from. They're kept in these metal containers because the chef only uses the seasonal ingredients so the gelato flavors are changing every season because he's always using what's currently in season. The best way to end any meal in Italy is gelato but if you really want to level up your gelato game you get it stuffed into a brioche and you can get cream on top. So we thought there couldn't be a more perfect way to end the day than brioche stuffed gelato. So good. I got chocolate and stracciatella. Stracciatella is basically like vanilla but it's got chocolate chips in it. And I got pistachio and dark chocolate. But you didn't get cream on yours. No cream. No cream. All in all definitely the best gelato we've ever had in Sicily so far. I'm feeling pretty heavy right now. Don't know how we managed to fit the gelato in but all in all we've had a very successful street food tour day in Palermo. We're on our way back to the little market to see what they have at night. I like seafood but that smells intense. If you had to cook seafood in seafood that's what that smells like right now. Like heavy seafood. See problem with ordering is we don't actually know what we're ordering. Is this a melanzane slice or a crab? Who knows? It's basted. The market is pumping. We were also here last night and mind you it was Tuesday. Today is Wednesday and it's after 9 p.m. and people are out in full force just enjoying the food and the vibe and honestly I'm pretty in love with it. I'm like a dainty Italian with my little plastic cup. Back in South Africa we drink by the bottle not by the little plastic cup. This is a little bit smaller than a quart. For those out there this is 660 ml or 66 centiliters. I think that's what it's called. Back home we have them at 750, 75. This is 66 an Italian beer but you drink it by the plastic cup. Supposed to be shared but Michelle and I don't share beers. Like she needs to drink faster. I'm not gonna lie I'm very worried about the seafood. I only eat like half the food in the not all of it and they got like little anchovies and like sardines and stuff and coming from South Africa sardines are used to fish by the fish in the ocean and well we don't eat those so this is going to be interesting. I'm going to eat bait. So we just ordered a mix of stuff. I told him we just wanted a mix of everything. We seem to have gotten anchovies, shrimp, calamari. I've never ever eaten an anchovy so if there's like a spine or something in here and I'm not supposed to eat like the entire thing well I'm about to be very wrong. But here's the first taste of an anchovy. Look it's like a little little anchovy. Okay here we go. Are we supposed to eat the bones? There's a lot of bones. I don't think I'm supposed to eat the whole thing. Okay not a fan. Not a fan. Very bony. The flavor wasn't actually that bad but the bones really throw me off. But I'll give it a five out of ten for me. Bones minus the other five and very fishy. I accidentally cut my anchovy in half. So we got calamari. Very good. I'm experiencing a whole world right now. Second anchovy is a lot better. I learned I'll just crush all the bones in one go. So I really love seafood salmon and it does freak me out when I order something and it comes with the head. What crustacean is this? Tonight I've tasted more than I have in the last 28 years of my life. It's quite a good experience. I like it. I feel like I've upgraded in life. I'm just tasting that ocean food freshly deep fried like they did back in the day. I swear on Neptune's life I just ate an entire school of anchovies. Like they, body and all. By the way leave a comment if you're not supposed to eat the spine but I mean I don't know. So recap on our seafood tour. We come from places where seafood is actually quite de-boned and not as de-headed. And well we found that pretty intense. It's quite a cultural experience. Not gonna lie. But probably won't order it again in a hurry. Realized I don't like little, what are those little fishies? Anchovies. Anchovies. And well I think I'm just gonna stick to little calamari. Those tentacle people from octopus. I like calamari. Calamari is good.