In a popular quarter of the city, “Nino u’ Ballerino,” a fourth-generation focaccere, proposes the great classics of Palermo street food. Nino owes his fame to his panino with spleen, but especially to his movements during the “conzatura”, which is the preparation of the panino: a bona fide “dance” set to music which gave him the nickname “Ballerino.” You must not miss the pane e panelle, a tasty peasant dish with a base of chick pea flour. You can pair the panelle with the soft crocchè made from potatoes and milk. Another must is the pane con la milza: this dish, an exclusively Palermo tradition, consists of a soft bun (vastella), with a sprinkle of sesame seeds, which is then stuffed with pieces of cow spleen and lung that were fried in pork fat. The panino can be complimented by some caciocavallo cheese or ricotta (the pani maritatu, which means married), or you can content yourself with a squeeze of lemon (pani schettu, or celibate). It’s an investment of just a few euros that
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