Palermo certainly boasts one notable and consolidated history in the field of street food, with a very varied offer.
I present to you one of the protagonists of Palermo street food and where to enjoy it: the sandwich with spleen (or pani ca' meusa).
But what is the spleen sandwich?
A warm focaccia stuffed with slices of veal spleen and lung, accompanied by grated caciocavallo cheese or ricotta (or both); or simply with salt and lemon. The spleen is fried in the characteristic inclined pan with lard, and has its origins in the Middle Ages when the Jews of Palermo traded the animal's innards together with cheese and bread.
Today I will take you by bike to a historic focacceria in Palermo, where you will taste one of the best sandwiches with spleen: the Focacceria Porta Carbone.
It is located right in front of the La Cala marina, with a beautiful view of the sea. But beyond the spleen sandwich you will also find the panelle and crocché, crostini, arancine and battered vegetables. Yes, because you should know that a good part of Palermo cuisine is based on frying.
At Porta Carbone we chose the focaccia accompanied by caciocavallo. Here while the spleen is stirred in the pan to fry and during the preparation of the focaccia.
Skilled hands will know how to satisfy your palate.
And this is what the characteristic round focaccia looks like. To be eaten strictly hot and accompanied by a beer or possibly a carbonated one, to make it "go down" better 😉
There are tables outside, but the advice is to consume it on the benches of the Cala (a pedestrian traffic light will allow you to cross the road), and enjoy the view. From here it will be easier to resume your cycle itinerary in the direction of the Foro Italico since the area is entirely pedestrian.
Good 'ca meusa sandwich!
