Pane e Panelle is a classic of Sicilian street food. It consists of a sandwich filled with fried chickpea flour fritters. A few ingredients for a recipe that’s a thousand years old.
The Arabs ground chickpeas to obtain a flour to mix with water. The mixture was cooked until it became a sort of polenta, which was then left to cool.
Over the years, the panelle makers of Palermo refined the recipe by simply adding salt and pepper and the most delicious thing: frying. The slices obtained from the chickpea flour mixed and cooked with water were and still are fried in seed oil, then served in a sandwich convenient for eating on the street.
Pane e Panelle has also become the most typical Sicilian street food. The panelle makers would position themselves at strategic points at the corners of high schools, offices, and crowded streets: the rest was done by the hungry.
Almost everyone loves Pane e Panelle: from Pirandello to Sciascia, even the great masters of Italian literature have enjoyed this specialty on the streets of Palermo.
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