Street food, markets and Punto Pizzo

In Palermo, buildings feel like a technicality. Life happens outside—on the pavement, in alleyways, between sizzling grills and shouting fishmongers. Food isn’t just eaten here; it performs. Markets like Ballarò, Vucciria, and Capo don’t whisper—they roar.

Palermo is one of Europe’s undisputed street food capitals. Arancine—deep-fried rice balls that could double as hand grenades—lead the charge. Then come Panelle and Crocchè: chickpea fritters and potato croquettes, crammed into soft buns as if carbs alone could save your soul.

If you’re craving something less polite, there’s Pane con la milza—spleen in a bun—or grilled Stigghiola, lamb intestines seasoned with lemon, salt, and courage.

The markets aren’t a stroll—they’re a full-body sensory ambush. Loud, greasy, glorious.

Punto Pizzo – where protection isn’t free

“Pizzo” might sound cute. It isn’t. It’s the money the Mafia demands to protect you—from themselves. A “Punto Pizzo” is where that money gets paid or picked up. Think less café, more extortion booth.

But this is Palermo. And Palermo bites back. The movement “Addiopizzo” says no—loudly, publicly, and without flinching. A city caught between deep fryers and defiance.