Palermo Market Food Tour!! Sicily's Wildest Street Food!!

The ultimate street food market tour of Palermo. This is one of the street food capitals of the world. I'm here with my boy Fernando, rocking the kitchen. We're in the middle of Mercato di Ballarò and we're gonna eat everything and we're gonna find out if this truly is the street food capital of the world. Dude, this is truly amazing, guys. This is insane how much there is. It's, we're in the back streets of Palermo. All buildings, you have non-stop vendors everywhere. Some of the guys are literally screaming out they're selling over here we have jewelry we have fish we have fruits oh my god la porchetta right here this is amazing i love this over here we have the butcher so here they're selling pork they're selling sausages what else beef got stripe gotta be careful in this market Buongiorno. That's Piero. Piero Davide. Piacere. No, va bene. Non c'è problema. Basically, we're going to eat figliola di agnelli. That's the intestines, right? Yeah. And then this is even more. This is the veal. There's still a little bit of the milk inside. There's a little sweet, whatever. And it's a bit chewy, so a lot of people are turned off about it, but this is the poor man food of Palermo. This is the way people have to survive, and basically, that's what we're going to eat, right? people ate back in the day and palermo still is all about uh the authenticity right of uh the poor man food look at this guy he's he's ready to go for it you know so yeah here we're gonna do cigola both and then we're gonna do manja bevi so that right there is a manja bevi so that's like a spring onion inside bacon wrap oh it looks so good So right here we have a spleen it looks like a like almost like liver or kidney yeah so spleen tastes like liver but there's also going to be some uh lung and sometimes trachea because the the spleen tastes a bit too much like liver a little bit irony you need the lung believe it or not to make it taste a little bit uh you know a little bit more uh tangy you're going in uh look at that a little bit of lemon on top all right here we go he's gonna feed me oh bono oh it's amazing you know what it is like the lungs a little bit of kidney tastes very irony over the salt and the lemon cuts through it like a lightsaber through butter. Oh my god I'll have another one. So I'm telling a deeper story about the people here in Sicily. Piero, una domanda per te. Che significa amore? E' una cosa importante amore. Amore significa voler bene, rispetto e umiltà. Sono un cumulo di cose per dire amore. Non è una parola... si dice facile ma si It's easy to say, but you have to show respect, to love well, there are so many things, there are so many things. Can you tell me something about love? This is a passion, and if you don't do it with love, you can't do it. My real job, honestly, I've always said it to Ferdinando, is this here, the butcher. This is improvised, I do this because I like it, you see? Another question, family, what does it mean? Family is everything, at least because it keeps us, there are values, children, family for me is everything. It comes first of money, because if you find the right company, you don't need money, believe me, you don't need money. You do it little by little, but you always do it. Let me explain. You just have to be united. And you overcome so many things. Now, for me, he is my family. Thank you. Thank you, Piero, thank you. So this is veal intestine. Oh, wow, that's good. I love how they lemonize everything. The sauce of Sicily, the lemon and salt. Not even olive oil, because olive oil can be a bit too heavy for these dishes. The lemon, salt, to me, is the sauce of Sicily. Stigliola, veal intestines with salt and lemon. That is the sauce of Sicily. And it's funny because you just said stigliola and that's how they say it here. I say stigliola just to pronounce it properly, but they say stigliola. Buono, let's see. Buonissimo, let's do it. Oh my gosh. Yeah, this is gonna blow your mind. Salute. Salute. Okay, a little charred, like gelatinous, but you know what it is? Chewy. Chewy. Tastes like almost like the glands. Oh my God. sweet bread this is good it's um it's not too charred it tastes a little bit like calamari exactly it's almost the same with the lemon the salt phenomenal this is the taste of sicily right here yeah the taste of palermo the taste of palermo they're not allowed to do it anywhere else but palermo oh yeah this stigliola only in palermo the other one we're gonna try all over sicily i know there's certain unwritten laws here okay and this is one of them yeah basically um you can't make this after a certain perimeter past palermo so this is the dish of palermo born here sweet bread molleja that is the taste you feel but the charred you know it's chewy but nice and salty too looks good a little bit of salt a little pepper This is the other stigliola, or stigliola. Basically, you got some green onion, spring onion, pork fat, pork loin, and then lamb intestines wrapped around it. Oh, wow. This is absolutely delicious. Probably one of my favorite foods of Palermo, but we also make this all over Sicily. We're allowed. You're allowed to? We're allowed. Let's do it. I like this more. Yeah. That's spring onion. Amazing, nice and crunchy. Oh, what a mix of flavors in here, plus we have the salt, we have the lemon as well, exactly. The intestines, yeah it's not too gamey, right? Not too gamey. I love this. Well, I've never seen this anywhere else in the world, guys. Look at that beauty right there. So the pork loin pork fat and then wrapped in lamb intestines oh man, Palermo, I love you. They say we only eat pasta and bread and pizza. Look at all the meats we're eating no, this is carnivore diet, yeah I know love a first bite. Oh, Palermo, it doesn't remind me similar, yeah yeah, absolutely, yeah yeah, a little irony, chewy and crunchy and that like crisp, like that little burnt edge, that Maillard effect has all this been always done like this? I mean it's traditional, it's tradition, it's tradition you don't touch it, you leave it like that and that's it. I deal with these guys on a regular basis, right? I'm a street food tour guide and whenever I ask you to do something out of the way for them, they don't do it. They say yeah, they don't do it, it's their way and that's it. The tradition says like that, boom. I love how they're screaming, they're going crazy by the way at the end of the day, that guy loses his voice, you know like he takes like three weeks vacation a year because of that, because of that, we're not allowed to take that much vacation, he's gone, he goes bro I'm out and that's it, so this is manja ebere right, baby baby okay so this is uh basically like bacon and uh spring onion, yeah there's nothing better, nothing better oh nice and crispy, it's like a amazing crunch from the spring onion and then nice and charred and juicy and a little fatty and all three, salt and lemon, boom done easy, you know the food's great but just like looking around the market is amazing hearing all the sounds, yeah it's crazy, these guys are nuts but that's what keeps the city alive, you know I love it really my favorite, this one right here, yeah it's It's not sterile like one of those markets in America or Canada. This like, people are pulling you in. There, it's just like quiet. You come, you go, you order what you want. But here they're like, yo, get over here, try this food, let's go. Yeah exactly. Oh, you haven't seen anything yet. Wait till we get to the other side. So each one of these dishes was like five euros. So 15 euros total. He has a menu, so you see the prices. Some of these vendors don't have prices, so you gotta be careful about that. Yeah, because this market has become very, very popular with tourists, some of these guys take advantage. don't have menus, they don't have prices and therefore, therefore they're going to charge extra sometimes, you know they'll charge you for fresh fish but you're getting frozen, it's still good, the tourists won't know but if they find out it doesn't look good, you know yeah you should see what they do in Miami 20% surcharge so we see these vendors screaming they're speaking Sicilian absolutely so Sicilian if you guys don't know i mean the country's 20 different states each state literally was a different language eventually when Italy unified they took one language but each country or each region does it differently here in Sicily siciliano siciliano and it's different dialects so basically uh from town to town you'll have a different slang i'll give you an example in Catania it's very rough here in Palermo it's more like no no no no no no no you know yeah yeah exactly so it's very interesting but uh sicilian is alive the kids speak it you You know, it's very alive here. And it was recognized as a language in 2018. So it's no longer a dialect, it's a real language. That's the most important thing. Tell me one thing in Sicilian. Amore inni. That means, let's go. Amore inni. Amore inni. A Sicilian will understand an Italian, and an Italian will not understand a Sicilian. Sicilian is many languages put together. French, Greek, Spanish, Arabic, Latin. But Italian is Latin based. Huge difference. That was an amazing breakfast. Let's keep going. We have many more stops. Look at this, amazing. Peaches, walnuts, you have like grappa. Look at the olives, man. The olives look amazing. Bello, ma guarda questo, this is insane. So arancino, arancina, Why is it different between Catania and Palermo? So in Palermo, it's arancina. In Catania, it's arancino. It's quite a long story, but the Arabs, you know, the North African Arabs, the Moors, brought rice, saffron, lamb, spices, herbs. Long story short, they would eat the rice with their hands, the lamb, you know. And the locals said, you know what, why don't we don't stuff it, you know, and make it into a ball, bring it to work tomorrow. Later on, the Normans, King Frederick, who was born here, he knew all about this rice ball. He said, you know what, I wanna try to make it fried. Make it fried for me. They fried it, came out of the fryer, looked like an orange, arancia, arancina. Arancia is the orange, arancina is a small orange. But, when you make it into a cone, right, it looks like Etna, so we call it arancino. And then you got the fire inside, the ragu, the cheese. Yeah, it's quite a story. Okay, and then because Etna, the volcano, is over there by Catania. Exactly. You got spices, you got walnuts. Ciao, buongiorno. Look at those beautiful sardines. Like the sardines, all salty. Don Carlos, it's amazing. Bottarga di tonno. Bottarga di tonno, so this is- Tuna eggs. Tuna eggs. cured so basically uh gotta be careful here i might get married i'm talking about the food guys come on now we're gonna go try the mystery meat because we don't know what's inside mystery meat mystery meat it's called fritola over there look at that more meat more drinks everything it's so good so basically look at that he's got his basket they say there's about 50 to 100 kilos of mystery meat inside and then he covers it keep it nice and warm and then he puts his hand inside grabs the meat either you eat it skip toe which means with nothing or on a nice bun lemon salt pepper and then i'll explain to you what it is okay all right so we're doing a panino so he's opening the bread then he's going into this meat basket oh wow we can't even see inside huh mystery pepper salt lemon pepper salt lemon that's it wow look at that amazing this looks amazing guys look at this it's like a meat stuffing in this sandwich fritola mystery meat sandwich that's right but it's not organs believe it or not so basically what happens when the butcher butchers the animal usually this is a beef or veal right it removes the muscles right cuts everything but whatever's left over a little tendon a little silver skin a little bit of meat he takes it all boom boom boom and then he fills up a pot boils it and then drains the water and fries it in lard and then puts a couple of spices in there and then you have one of the best breakfast foods ever this is heavy duty but it's great and of course limone yeah lemon and salt the sauce of sicily let's do it oh it's a mix of textures here yes yeah definitely not that irony taste that we have from the spleen oh wow with the bread it pairs amazingly you saw how intense and heavy but it tastes great it tastes great i just had a piece of tendon i had to throw it out but there's everything inside fat look there's a bit of meat here look a little piece of meat a little bit of it's like gelatinous it's meaty it's a very unique sandwich definitely more on the adventurous side you have a mix of flavors and textures in here like i said he felt like he had a tendon here throw it out uh it's a little chewy it's meaty got that gelatinous taste but i do love the bread nice and fluffy plus with some sesame seeds all right by the way i think the the salt and the lemon really adds a lot of flavor and depth here oh yeah and cuts all that fat you know that heaviness that's the whole point so amazing all right so what's this is like a traditional wine i have no clue it almost looks like a like a sanguine siciliano sandwich it looks like almost like a root beer but this is wine they make in-house yeah because i smelled the marsala and then he heard it so marsala zibibbo almond liquor okay it's a bunch of liquors put together they like to mix things here never had this before in my life Yeah, yeah, it's like a sweet wine. Yeah. Yeah, nice refreshing actually This could knock you out. Oh, yeah, we can knock you out Palermo. Knock me out. I mean for breakfast is pretty good It's pretty potent. Oh, yeah Go to rolling through I'm gonna jump on really fast So prime time in this market is Saturday morning get here early. I'd say 8:39 in the morning right now Now it's Tuesday and it's 10:45 and it is slammed. We can't even walk. And this is seven days a week, huh? Seven days a week like this. Pane con sarda Another poor man food, right? Pane con sarda So everybody helps the community by helping each other out. So one guy's got the tomatoes, one guy's got the oven, one guy's got the anchovies, right? This panino is bread, tomato, anchovy, oregano, salt, and that's what it was. And if you had a bit more money, you had the anchovies on top, and that was it. Today, we like more things that are extreme, so he's gonna fill it up like this. So if you're okay with that, we do that. Let's do it. With only Sicilian products. So this is how it starts, this is the base. Tomato, olive oil, oregano, the bread, and then we build from there. We add different things over here, so it looks like salami, some chili flakes over here, you got more oregano, salt, pepper, anchovies, tuna. Pomodoro secco, champignon. Okay, che dobbiamo fare adesso? We're gonna make one beautiful one. Oh wow, look at that pepper, the amount of pepper is insane. There's paprika, and over here he's gonna cut up a tomato. Davide. E tu? Ah, si, Davide, piacere. Un pane cosito, mai mangiato in vita tua. See? So he's dicing up the tomato right there. Wow, this is going to be amazing. Wow, that's a lot of tomato, man. Because then there's going to be a lot of saltiness. On top, yeah, yeah. This is definitely a stacked sandwich. He's cutting up some onions right now. Look at that, beautiful onions. He's going to toss it in there. I'm in love with all of you. I want to eat Pescado! Come on! That's some tuna. All right. And now anchovies. Oh! What are you talking about? Mom! Here's the pitacura! How many people are there? Oh my God! Oh my God! Look at that. The olives. Amazing amount of black olives. Look at that sandwich! My God! Look at that. He's going to also add the mozzarella. Curame! One question. Oh my God, look at him, he's gonna also add the mozzarella. He's aggressive, Luciano Pavarotti. Okay, and then now he's adding some more cheese. I mean, this is like the ultimate sandwich. Oh my God, some sun-dried tomatoes. It's like an orgasmic sandwich. It's a light appetizer for me. I have no idea what he's saying. I have no idea. Look at that thing, look at that thing, insane. I don't even know where to go in here, there's like so many things. Oh my God. Salty, herbal, spicy, oh wow. Creamy, cheese. wow this is like a crazy like seafood sandwich oh super salty from the anchovies um crazy amount of flavors you know i love the bread too outside crunchy inside soft look at that with the olives hey it's amazing it really is good I mean this is like after I work in the field for like 18 hours I come and eat this thing yeah you'd be surprised it's a huge panino but it's light all the ingredients in there are pure they're beautiful and you eat one of those you think you're gonna be stuffed oh by the way the bread is from Monreale which is a hill town where he comes from oh wow so he gets the bread from the bakery that's next to his house it doesn't get more authentic than that and yeah dave keep keep eating bro but you'll get in a couple of hours you'll feel full and then you're ready for a marathon so tonino is taking a few orders here but tonino I have a question. How long have you been here? I've been here for 34 years. How has this market changed in these 34 years? We've evolved. things have changed you know a lot tourism has really helped to bring this place to another level and thanks to people that came you know more tourists are coming and more tourists can enjoy the beauty of these markets you know that's all over Sicily since he was 13 years old he's right here yeah every day they weren't allowed they had to bring the money back home dad would make them work they weren't allowed to go to school you had to help feed the family something happens they're next in line so that's the way it works here and in many countries all over the world right of course really tight guys look at this car passing through gotta be careful so you were saying like 10 years ago impossible to walk through here you know obviously we don't want to say the word mafia but a little bit of that so what is it about Sicily why is it like sort of the forgotten region oh you gotta realize um Sicily is where all the biggest empires came through the Greeks the Romans the Normans the Moors the Spaniards uh this was one of the richest probably the richest region in all of Italy by the way this is where Italian was invented Sicilian was here before they invented Italian here something happened in the the late 1800s we're not going to get into it but somehow they just pushed Sicily out of the way uh you know the north of Italy robbed Sicily of its riches and uh kept us poor unfortunately that's reality but we are strong we're alive and we make the best food in the world so Sicily is evolving it's changing in a very positive way we can walk anywhere we want it is one of the safest regions or safest places in Europe right and it's getting better by the day tourism is a great thing because we want uh to be discovered by the world and uh come to Sicily vendor has fresh mozzarella look at that look at this incredible so fernando how are we gonna do it it's gonna break it in half let's do it let's break it in half oh my gosh i got lucky i got the small part you got the small part oh my god fresh wow cold this is the best cheese for making pizza yeah it's almost like stringy right yeah taste a little uh you know the sheep he's making with sheep milk you taste the sheep yeah this ball is one euro compared to miami five euro and the reason he's been waiting for the milk right to make the uh fresh ricotta but he wants us to try it warm that's the tradition okay nice and warm after it's made but he doesn't have any so we're waiting for he's waiting for the milk oh oh my god why are these guys feeding me oh my god the cannoli first bite oh it's so fresh yeah oh Oh man, crunchy, so good. This is Sicily in a bite. Salvatore makes amazing cannoli, amazing cheese. He wasn't really... Yeah, so this is just a more basic cannoli. So it's ricotta cheese, nice crunch. It's a natural thing, we don't mix the flavors with pistachios or chilies. He doesn't like to mix the flavors, very natural. Man, the ricotta is so fresh, look at that, beautiful right there. Bro, I could eat this all day. One euro. One euro, affordable. I'll sleep on him. Bono, bono. It's a natural thing. I love these people. Don't forget to visit my friend Salvatore. Ciao, bello, ciao. Ciao. Amazing. Look guys, this is a beautiful market. So many things to see, to eat, but it's all about the people. Without the people, this doesn't exist. Oh wow, so what is that? It's like a bread with tomato. Like a pan con toma. Eh, si chiama sfincione. So this is focaccia with some tomato on top, some like tomato sauce. So this is more like a Sicilian pizza. So it's like you just mentioned, una via di mezzo. It's between a pizza and a focaccia, but in Palermo, it's in the middle, sfincione. The dough is nice and fluffy, a little crispy at the bottom, so he's got his little oven that's gonna warm it up. Again, we gotta talk about the poor man food, right? Tomato, onions, right? Cooked, blended together, and because they couldn't afford cheese back in those days, they would fry up some breadcrumbs with anchovies, right? And then you sprinkle it on top, and that's your cheese. It's a little salty. That's right. So some oregano on top. cut it in three slices adding some pepper as well fluffy crispy and oregano on top that's what we put on pizza here always it does give me like a focaccia super crumbling oh fluffy tomato oregano pepper yeah simple ingredients so this is the poor man's food at the turn of the century How this works is very simple. They would go to work on the way They would stop see a guy selling this grab it and go very simple. It's bread some tomato It's a little crispy on the bottom easy. Ciao. Ciao ci vediamo. Grazie. All right, here we go another one. Ciao. Ciao Wow Incredibile, oh, tutto bene. Wow. Look at this amazing. This is incredible seafood everywhere You have the mini octopus right here. Look at that Incredible, we got sausage over there, this amazing shrimp the mussels as well okay what do you call this, it's a mini octopus yeah, he boils it, oh he boils it first so he boiled it quick, cut it in half, get it messy, beautiful Wow. It is amazing how this is still real. Wow. Salt and lemon. It's like salt and lemon. He said that we should do it with our hands. I mean, I could do like this with my hand, this little tentacle. I love this, bro. This is the best. Nice and charred. Oh my gosh. So tender. Oh yeah. The salt level. Mmm, the oil. Panelle croquette. This is panelle croquette? So what is this? Is it a chickpea croquette? okay so this is a chickpea fritter okay again the North African Arabs brought chickpeas we made chickpea flour out of it water you boil it like a polenta right you you wait till it gets the proper consistency you spread it on a little formation bar let's say once it cools down remove it and then you fry it simple easy again these are all our recipes with their ingredients that they brought from North Africa okay then you have croquette basically a potato croquette pureed potato a little bit of flour inside to get it to hold its shape no batter no nothing purely in the oil but there's a surprise when you bite into it first of all limone sempre limone yeah always lemon okay salt you already put all right let's do it it's gonna burn your face off it's gonna burn my face off this one. Oh, yeah, it is super hot. It's crispy. Wow. I mean, it's still super hot. I mean, I love this little thing on the edge. Yeah. Mm hmm. This right here. That's nice. My daughter loves this all day. It has to also have a little bit of chew. It's tender and crispy. It's really fresh. You can taste the ocean in your mouth. It's buono molto buono and you have a little bit of lettuce some tomatoes nice and oil throughout the whole thing I mean this is what I think about when I think about like eating by the sea octopus oh it's unreal buono buono grazie so this is a chickpea fritter yeah oh wow nice thin layer breading yeah that's very nice super soft and over here with the croquette yeah so you know the history of croquette yeah I love So it came from France, Spain, revolutionized it in the 1900s, you know, obviously in Cuba and also in Italy as well. Mmm, this one's nice, super like soft, almost like a fluffy, almost creamy too. No bechamel, no cheese, it's a little flour to hold it together, but there's a little secret ingredient inside. Today it's very, very faint, mint. Oh yeah. Mint inside, that's what makes it more Arab, Sicilian, you know, that we took those ingredients and made it ours. This little croquette popper, that's what I call it. So right here we have Giuseppa. This is your family business, right? Yes. For you, what does family mean? Family means everything. Family means home, it means love, it means work. We are a family production. We are husband, wife and children in the management. We have been managing street food for 20 years. Wow, 20 years. And what does love mean? Love means a lot. It means a lot of love. If there is no love, there is nothing in life. There's no love, nothing in life. Perfect, thank you. Thank you. Franco. And now we're doing some espresso. This is a normal espresso. Franco, how long have you been here? 30 years. 30 years? Wow. Good, good. Where are we? Where are we? We're at a bar. We're going to have a nice cafe. Here we call it cafe, not espresso. It's already automatically an espresso. But here when you say cafe, that's all you need to know. And we might have a little brandy shot, too. All right, so when you guys come to Italy, don't go to Starbucks. Come to small, hole-in-the-wall bars like this and have an espresso. And how it works is you literally just come here and just say, Can I have a doppio or a single, a singular, so just a one, as he's having. Very simple. It shows you're American because you got a double, but this is the real deal. Like that, just a quick shot. I know, listen, when I first moved here, that's what I did. Oh, can I have a lungo, can I have a doppio? And they would be like, yeah, yeah, and they never did it. This guy's nice, he knows me, but no, no, no. Every time I ask for a double or a lungo, they say yes and they would never make it for me. So it forced me to learn the coffee culture of Italy. I'm not kidding. So, you know, salute to that. Salute, salute. Nice and hot, super strong. And the reason I get a double always is because I have like six of these a day. It's the only way to survive Almost no public restrooms around any city you go to in Italy. So another like hack is to go to a place, get a little coffee and then use their bathroom. So what are we trying? What are we trying? We're trying a Vecchia Romagna, which is an Italian brandy. Not very Sicilian, but it does look good. Vecchia Romagna. Franco's amazing. So these bars have a lot of alcohol. Got nonstop brandies, grappa, you have wine, beer, and we're trying a traditional brandy. Which one's this? Vecchia Romagna. It is an Italian brandy. It's my little tradition when I bring my groups through Palermo, if I see that they want to have a good time, I order some brandy. Because you know, you don't want to do the limoncello or the grappa or the amaro. The brandy will raise the hairs from your arms, you know? And then we're ready to go again, you know? All right. Let's do it. Salute. Salute. Hey, ice cold. I don't even feel it. They say this grows hairs on your chest. In my case, on my head. I really need it. All right, guys. follow me and we have another vendor here all right oh wow this is like a mix of organs Tutto vitellino, tutto vitellino, so it's like a mix of organs like from the vitello yeah yeah yeah looks good amazing plate all right let's go outside he's gonna he's gonna build it for us now so he's gonna add some pepper now he's gonna add some salt, cuarume, so it's like a mix of stomachs in here tripe stomachs uh yeah all the good stuff the good stuff i mean it looks amazing i see this all the time so yeah but this one looks really really nice i mean i'm all about the organs and as you can see this is like literally tripe right there yeah just grab that okay definitely very irony the salt and pepper plus a little bit of oil did you put lemon no so in catania we're gonna put lemon okay and it's gonna it's gonna add a little bit of flavor, damn look at that nice and meaty right there, that is a stomach huh it's truly amazing how they just like they take all the organs and i guess it is the poor man's food, they don't they don't leave anything to waste so this plate is literally just all stomach you know what i'm curious now i like the lampredotto, lampredotto, holy cow i love that amount of pepper too, yeah i mean i'm all about organs for me this is great, nice simple very very nice yeah he puts a nice amount of vegetables in there you know tomato onion celery so like almost like a nice broth in the bottom yeah usually they don't make you drink the broth they should the broth is fantastic but it's not in the culture so we're stuck not drinking the broth i'm fine eating just this this is great yeah yeah he does a really good job he's he's known for the cuume here in uh in Balero amazing just being here old buildings lots of people you don't find this anywhere else in italy no in europe i mean europe it's like this doesn't exist anymore no wow incredible dude you gotta save it yeah make sure it lasts forever i hope Nero means black. Nero d'Avola is the grape variety. It's known for Sicily. Salute. Salute. This looks fantastic. Oh, wow. Yeah. At first sight, it almost looks like a pomegranate juice. Yeah. But definitely alcoholic, this one. Yes. And it's super cold. Yeah. Ice. So it doesn't hit you as hard. I mean, it's all, like, super refreshing, especially in the heat here. It's like a nice, like, lemon. Probably, like, some oregano. Ciao. Buongiorno. Ciao. Ciao. Ciao. Ciao. Ciao. Ciao. Ciao. Ciao. Ciao. Ciao. Ciao. Ciao. Ciao. it that looks good too look at this like a almost like a sardines like wrapped in something i mean dude this is like crazy amount of street food she's doing like a octopus salad mixed with some olives looks super fresh and uh herbaceous man it doesn't end huh and over here to the left i mean we just have never ending like souvenir shops so they have forever things over here to the left and on the right more street food so right now we're gonna do panino con milza which is the spleen sandwich famous here in palermo many places do it but he's one of the best in the market all right that's the fat of the pig It gives a whole new flavor. This work that we do gives an extra flavor to what we are going to eat. This one over here that you see, look at it, it's the mince. See? That one over there is the lung. Try it. It's really good. Try it. Try it to believe it. All right, so I'm gonna try it. I'm gonna try it. It's beautiful. Look at that. That is a spleen right there. How are you doing? You good? Paparazzi? How many people do you want to see? Oh, it's good. Nice, cold, salty, a little bit of iron taste as well. It's good. I want to say yes. It's delicious. Yes, it's very good. That's for you, bro. Yes, yes. You've been watching my videos. Australia Australia I love it amazing thank you we've got a whole group of Australians amazing you watch me on youtube yeah yeah of course Aussie Aussie Aussie so caciocavallo cheese that's a sandwich huh so as you can see the vendor is starting with grabbing the bun now he's gonna throw the spleen on top super juicy now he's gonna add some cheese cavallo cheese next he's gonna top it off with the bun and it's ready and let me tell you with the cheese and the lemon the salt the pepper it's delicious it's all in your mind and yes the texture is going to be a little bit off but you know what i call this the palermo roast beef sandwich ah there you go we trick people in palermo yeah because i've heard many things about the sandwich like some people love it some people hate it you have to be open to trying things and i know you are uh and that's what we want people to do be open to trying new things you'll see it's delicious wow look at this sandwich it's almost like the burger bun some sesame seeds on top you have a spleen throughout cheese i'm ready unique flavors i like the cheese how it pairs with fluffy bun but definitely like think of organs it's almost like a liver kidney it's just a very dense sandwich that's a heavy do this sandwich again you have this once a month maybe yeah but back in those days when the people were poor that's what they ate and it kept them through the whole day kept them through winter even though winters are not very cold here still it's still winter and you need this type of food to keep you warmer during the day you know at night i mean it's a very exotic sandwich but this is one of the staples here in palermo definitely must try at least once while you're here you know i i think in terms of like what i recommend this to like my ex-wife no she would not eat this but you know to more adventurous friends yeah for sure try it hey pretty good it's like having a lung sandwich Yeah, so he has the sardines after so they don't overcook. They say good pieces of sardines. Okay, so like breadcrumbs, right? All right, he's going to serve now, Nate. Okay, so he's going to plate the pasta. Wow, look at that. Good portion. This is Ballarò, the street food at Ballarò. Ballarò. Only here can you find these things. Outside Ballarò, you won't find these things anywhere. Only find it here, guys. Beautiful presentation. It's beautiful, beautiful. Good, good. A big portion. Look at that sauce. Let's finish with the breadcrumbs. It's a feeling, this one. A feeling? Yes. Pasta con le sarde, with sardines. All right, so let's do it. Some sardines, breadcrumbs, beautiful pasta. Oh, my gosh. It's amazing. It's going to blow your mind. My socks off. Your socks off, your mind, your... Mmm. It's more like pasty. Mmm. Breadcrumbs are great. A little salty. It's incredible. Mmm. I never had a pasta like this. Raisins. Yeah, and over here we have a raisin uva pasta. Uva pasta. Uva pasta. Uva pasta. Look at this. Beautiful. It is like a whole different taste of a pasta. And fennel fronds. Fennel friends? That's the fennel you taste? Mm-hmm. It's the fennel friends. It's the hair of the fennel. And then you got to go like this. Buona. Buona. Buona. Buona. Mamma mia. And right here we have the sardine. It's so good, man. I swear to you, they make the best one in the city. Oh, wow. He's got a special touch to it. It's like a very savory pasta. Yeah. nothing is too overpowering the sardines are you know sardines are overpowering yeah but not here there's a nice balance you see the breadcrumbs the fennel fronds the raisins the sardines everything complements each other i love this dish there's a story of a country on a plate here in this case it's sicily it's its own country it's like almost completely separate from mainland italy it's like the arab influence you have the raisins and you have the fennel i mean look at this pasta and i And I love how just like sardines and anchovies is in everything here. Perfect al dente. Literally tourists everywhere. Hey, this market does not stop. Incredible how this is now, huh? Palermo, Sicily, exploding. It is the new frontier. I really think so. Like I've been listening about Sicily like for many decades, like everybody's talking about Sicily, but now it's like, that's where everybody's going, you know? We're continuing this ultimate street food market tour, Palermo, and we're here at Mercato del Capo. This market dates back over a thousand years the arab times this was a meat market eventually it became the market that we know today started in officially started in 1783 and the people that resided here were slavic people and they were the official guards of the slave trade now it is a massive market it's down this entire corridor we're gonna see street food vendors fish uh over here we have juices okay let's see what we got here so it's like uh some orange juice lemon over here we have cannoli yeah so we got octopus over here we have more fish vendors you have mussels shrimp salmon it's like a mini wet market here mixed seafood ceviche like a fish ceviche oh wow look at the calamari wow look at the snappers huge red snappers and this is like a deep sea water octopus look at that swordfish massive head obviously sicily is famous for its seafood we have a mix of sardines we have anchovies oh wow look at the clams live clams everywhere this is how you know it's nice and fresh okay so over here as you can see more street food everywhere i mean they just like line it up i mean this is like the only place i've seen in Italy where you'll see street food like this throughout every market look these are like different uh tostadas bruschetta bruschetta so Alessio's serving me up some fried sardines and a mix of uh fried calamari so this plate's five euros he's gonna put some lemon and salt because that is the sauce of Sicily all right so we added the salt ready now we're adding some of that lemon amazing all right so this is one of my favorite things to eat any coast of Italy Adriatic Sea Mediterranean Sea we got this like super thin small fried sardines nice and crispy no amazing lightly fried i personally love the sardines nice small heads it's popping and over here we're mixing the calamari in so fresh nice and chewy so fried seafood is global but the thing here in Italy is they lightly fry it just add some salt some lemon juice sometimes they add some olive oil this is phenomenal i can eat this all day so limonata what's the history well it dates back to the 10th century in Egypt crusaders in the 16th century brought it to Italy it became a drink for the elite here in Italy now with Coca-Colaization we have some standards so that has to be 12 juice this is a must try here oh yeah it's like a sparkling lemon drink oh that is amazing love this one and as you walk into this market you're going to see so many fish restaurants easily like two dozen of them so my boy alessio let's see what's the question What's the most special thing about Palermo? The most special thing about Palermo for me is the bread with mylza, the spingione. There are so many delicious things here, so many special things. There's the pasta al forno that's about to arrive. There's the pasta with the fennel sardines. There are so many typical recipes that have a history. Okay. There are also very old recipes, like the sardine beccafica. Over here to the right, we can buy all your souvenirs. We have magnets everywhere. Calamite, that's how it means magnets. All right, as you keep walking through here, you'll see over here to the right, we have a fruit vendor. They have figs, peaches, melons, eggplant everywhere. What's it called, this? Fichi d'India. In Italian, we call it Fichi d'India. Fichi d'India. Bravo. This is a cactus fruit. Oh, it's a cactus fruit. All right, so he's gonna cut for me a cactus fruit. I don't think I've ever tried this. This is a traditional thing here in Sicily. A lot of cactus in Sicily. It is a desert climate. It's hernarius. Yo, it's done, it's full of seeds. That's actually pretty good. This is very good in Sicily. Very good in Sicily? Yes. gentilezza, educazione, rispetto, tutto quello che viene dietro. The Sicilians, they're a little rough around the edges, but they're very, very kind people. You just have to talk to them and don't just pass by, eat their food and go. Actually converse with them. They will enjoy it. It kind of reminds me of the New York vibe. If you don't know the New Yorkers, the Italian descendants, those were like Sicilians, most of them, a lot of them. A lot from the south, Calabria, Sicily, the poor regions, they left to New York you know over 120 years ago. looking for a better life and that's why you have those rough New Yorkers this is where they get it, this is where they get it from oh wow this is Calabria so you want some spicy food in Italy you go to one region it's called Calabria these are the Calabrese peppers so over here we have a vendor selling spices so many different spices we have like oregano we have paprika what else we have some pepper black peppercorn pink peppers we also got some turmeric, say do you say Sicilian or where are you from? Bangladesh Bangladesh, ok Bangla Bangla Bangla Good, good How long have you been here in Sicily? I've been working here since I was 15 years old Ah yes, 15 years 15 years Wow Ok And why Sicily for you? How good, good Sicily Yes? Good Good? Yes, yes But there are so many people from Bangla here? Yes, there are people from Bangla here Yes? Full There are so many people from Bangla here Yes More calamari fritti. Oh man, fried calamari, perfect. So tender. Buono. Buono. Buono, buono. Come si chiama il tuo posto? Damarco. DaMarco. That's the name of it. Panineria Pizzeria da Marco. I'm going to try one of these guys. This is like a sardine wrap, roll, and then cured, and inside it's a mix of like bread crumbs, ketchup. Passoli e pinoli. Looks good. All this stuff is amazing. Look how massive these shrimp are. Can I throw some olive oil over it? Wow, look at that. Beautiful. Okay, so Giuseppe, I have one question for you. If you can give one piece of wisdom to the world, one piece of advice, what would you tell the world? that sooner or later, the satisfaction will always come. I love it. What does family mean to you? Family is everything. Family is home, family is hope, it's motivation. Family is everything. It's what makes you get up in the morning to go to work, that helps you, helps you to do certain things. Family is everything. I wake up in the morning and think of my daughter. I do all this for her, I always think of her. When you get home and you're tired and you can't do it anymore You say, mom, I worked too hard today, I'm so tired Then you get home, you look at your daughter and you're done It's beautiful I'm crying now That's beautiful I'm about to cry, dude Alright, now let's eat this Sarde a beccafico It's amazing, look at that Sardine wrap Here we go Mmm, salty That's a little sweet Oh, I love the inside Oh, it's like incredible breadcrumbs breadcrumbs. Mmm, what is in here? Yeah, it's a super simple ingredient in the breadcrumbs. I used to make pasta with sauce, now I make it almost every day. But before, on Sunday, we made pasta with sauce because we had to celebrate, because we were at home. My dad didn't work, so he was with his family, with his children, he wanted all the children at the table. Before, we grew up like this. Now, instead, a bit of tradition has faded away. tourism at its finest yes if you want to get yourself palermo jersey they got it incredible olives lots of oregano everywhere got anchovies dried peppers i'm going to try some and this is the green gold of sicily this came with the Arabs in the 9th century globalization at its finest you know this is all over the middle east turkey iran really big i'm excited to try finally trying it here in sicily mmm so nutty creamy i love pistachio sicily we do it right all right so we're gonna have pomegranate juice fresh right here my man's gonna cut it for me perfecto all right so he's cutting the pomegranate this is one of my favorite things ever look at that huge in Iraq Iran Armenia wow it's all about the pomegranate super delicious juicy you know know it's fresh when they do it in this machine they don't add anything it is natural oh i can't wait i got a small cup i've been eating a lot and i have a long day ahead of me grazie look at the color guys look at the color beautiful color here we go oh my gosh it's so good so refreshing and if you want dude throw in some alcohol I like it natural, buonissimo, oh my god so refreshing, bro I got like a like pomegranate high right now, pomagasm, the ultimate street food market tour of Palermo, was it worth it?