Palermo Street Food Cooking Class

An experience in Ileana's own home — a professional cook and Slow Food member — in her kitchen in Mondello, a few steps from the sea. Not a cooking school: a real Sicilian home, where you cook together and then sit down to eat.

The history of Palermo's street food is ancient, rooted in all the dominations that passed through Sicily. Palermo, a city of ports and markets, has always been a crossroads of peoples: each brought ingredients and traditions that became part of the local culture.

You'll learn to prepare the silky batter for crispy panelle and explore the secrets of the traditional cooking of spleen to fill the legendary guastedda ca meusa, served in its classic "schietta" style or in the richer "maritata" version.

Boiled octopus and Palermo tripe (in winter) bring the sea and the land of our street food to the table. In summer come the irresistible "mangia e bevi" snacks and spring onion skewers wrapped in pancetta. And no tasting would be complete without sfincione palermitano, a soft, fragrant street pizza. Sicilian wine is the finishing touch.

Available all year round.

Good to know

• Small-group experience, from 2 people
• Ingredients and kitchen equipment included
• You get the recipes from the lesson in digital format
• Comfortable clothes recommended
• Hosted in Italian and English