<p><span style="color: rgb(0, 0, 0)">Founded by Antonino Costa in 1960, Pasticceria Costa grew from a tiny pastry laboratory into one of Palermo’s best-known names for Sicilian sweets. The counters offer plenty of reasons to lose focus, from cannoli and cassata to seasonal specialties, but this is the place to lean into the city’s unapologetic sweet tooth. The Via Maqueda location puts all of that temptation almost directly in the path of anyone crossing the historic center.</span></p>

<p>In the heart of Palermo’s bustling Ballarò market, one of the stop on our <a target="_blank" rel="noopener noreferrer nofollow" class="text-[#781e2a] underline" href="https://culinarybackstreets.com/food-tours/palermo/Savoring%20Palermo:%20In%20The%20Markets%20and%20Beyond">"Savoring Palermo"</a> food tour, El Bocadillo serves street food classics including <em>arancine</em>, <em>sfincione</em>, battered vegetables, and <em>stigghiola</em>, lamb intestines grilled over an open flame and seasoned with salt and lemon. The family-run stand is helmed by Davide Schillaci, a larger-than-life character known for shouting, singing, joking, and occasionally dancing to attract customers. His lively performances keep alive the market tradition of <em>abbanniata</em>, the distinctive cries of Palermo’s street vendors. For Schillaci, the food is equally important, a celebration of the resourcefulness that transformed humble ingredients and discarded cuts of meat into some of the city’s most beloved specialties.</p>

<p><span style="color: rgb(0, 0, 0)">For <em>pani cà meusa</em>, Nni Franco U Vastiddaru remains one of our favorite stops. Spleen and lung cooked in lard are tucked into a sesame bun and served <em>maritata</em>, with cheese, or <em>schietta</em>, without. Franco Basile opened the casual fry shop more than three decades ago, and today his son Fabrizio carries on the family business near Piazza Marina. Order at the counter and add some <em>panelle</em> or <em>crocchè</em> if one fried thing somehow doesn’t feel sufficient.</span></p>

<p><span style="color: rgb(0, 0, 0)">Known locally as Da Basile, this family-run spot opposite Teatro Massimo originally built its reputation on street-food staples including spleen sandwiches, <em>sfincione</em> and <em>arancine</em>. The latter remain a particularly good reason to stop: fried to order with crisp breading and filled in the classic meat or “butter” styles. If hunger has graduated beyond snack territory, the daily pastas offer a more substantial detour.</span></p>

<p><span style="color: rgb(0, 0, 0)">Finish with espresso at Bar del Corso, where Baldo works a classic lever machine behind a remarkably no-frills counter on Via Vittorio Emanuele. His father opened the café in 1950, and little about the ritual needs embellishment: order, stand at the bar, drink your coffee and move on. For Culinary Backstreets, a stop here amounts to a crash course in the gestures and unwritten rules surrounding everyday coffee in Palermo.</span></p>

<p><span style="color: rgb(0, 0, 0)">Antonino Ciaramitaro, better known as U Puparu, brings another Palermo staple into focus: the panino. The shop’s name, “the puppeteer,” nods to Sicily’s famous puppet tradition, while its sandwiches make use of the ingredients and flavors of the neighborhood around it. Come hungry and treat this as the substantial stop on the map, the kind of sandwich that can easily stand in for lunch.</span></p>

<p><a target="_blank" rel="noopener noreferrer nofollow" class="text-[#781e2a] underline" href="https://culinarybackstreets.com/stories/palermo/first-stop-katie-parlas-palermo"><span style="color: rgb(0, 0, 0)">Porta Carbone</span></a><span style="color: rgb(0, 0, 0)"> has been feeding Palermo its namesake spleen sandwiches since 1943. The original location near the old port specializes in <em>pani cà meusa</em>, served simply with lemon or <em>maritatu</em>, enriched with cheese. The menu has grown over the generations to include other staples such as <em>panelle</em>, <em>cazzilli</em> and <em>arancine</em>, but the spleen sandwich remains the reason to come.</span></p>

<p><span style="color: rgb(0, 0, 0)">A trip out to the seaside neighborhood of Sferracavallo deserves a gelato stop. The Scalici family began here with a salumeria in 1935 before turning to gelato, which they have produced since 1992 using natural ingredients and without artificial colorings or preservatives. Look for Sicilian flavors such as pistachio, or make a proper meal of it with gelato tucked into a brioche.</span></p>