This is one of Palermo’s temples to street food. We are talking about the kiosk of the unforgettable Francu, otherwise known as u’Vastiddaru, or the “meusaro.” The story begins way back in 1992 when Franco was a young man. After years of experience at the historic Focacceria San Francesco, he decided to open his own place. He rented a store in Corso Vittorio Emanuele, a few steps from Piazza Marina. Here, from the morning to the late night, sfincioni are baked, panelle and crocchè are fried and curious tourist and locals alike get fed. Today Franco’s business is managed by his children who continue to propose the great classics of the Palermo tradition. The trademark dish is, without a doubt, the “u pani ca’ meusa”, a round panino (the so-called vastedda) covered with sesame seeds and generously stuffed with a mix of lung, spleen, and trachea that are first boiled then fried in the “sugna” which is pig fat. It is a delicacy to be enjoyed in its “schietta” version, or rather seasoned simply with lemon juice and slices of caciocavallo cheese, or “maritata” with fresh sheep ricotta.
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