Palermo, Sicily - Ainsley eats the streets - Aflevering 5

[Music] I'm Angy Harriet and as a chef I've been inspired by food from all around the world but one thing I never really explored is street food so I'm traveling to less trodden parts of the globe into the world's back streets markets and kitchens to find the world's most exciting Street Food delicious dishes normally reserved for locals oh my word what is that but Street Foods experiencing a revolution inspiring modern chefs the world over from the Arctic Circle to Southeast Asia and from the spice soups of the Middle East to the beaches of the Caribbean while there's still a few secret recipes out there I want to find them I want to cook them and I want to eat [Music] them I've come to the most southern tip of Italy the biggest island in the Mediterranean it's got an exciting mix of Italian chic and old Arabia there are two Essential Elements to Ian food it has to be local and it has to be in season as I explore this ancient city I'll be trying traditional recipes that originate right here in Sicily I'll find street food on almost every corner tonight I'm going nowhere I'm staying here and I'll discover that at the weekend the place to eat is on the beach okay time to eat delicious fantastic and if we say it's delicious Del it's delicious but poo has had its problems with organized crime it's very intense there's a an undercurrent of something going on here and I don't quite know what it is and you don't always know what you're eating I think it would be even better if I had six PS of larer or I'd had two bottles of wine palmo is one of the world's great Crossroads and Sicilian Cuisine is like a history book since the 8th Century BC the city's been invaded by the Greeks the Arabs and the Spanish each of them bought a new food culture with them Sicily isn't wealthy the island earns about half that of the rest of Italy and the cuisine here has grown around the need to transform cheap ingredients into street food fa favorites there are three great markets here in palmo Capo Balo and vuia vuia literally means noisy Hubb but here belaro is famous for its street food it's hectic and at this City's culinary [Music] heart crazy place this is where locals come to buy what has arrived from the Farms that morning and to eat what's on offer in the market including the Sicilian Classics gona and this oneata Pata FR there's a lot here I recognize but as always there's some street food that's a bit challenging what is this uh me spleen spleen don't think I'm ready for that [Music] yet it's all very well following your nose and diving into the market but there's no substitute for local knowledge I don't just want to know what Sicilians eat I want to know when and where they eat so I head over to cppo Market with its Arabian Roots this is one of the oldest food markets in Sicily I'm here to meet up with a local food guide salvator gusta it's his favorite place to shop and of course eat the Market opens up into a little square where a chef cooks for locals every day he specializes in simply grilled fresh fish bought from Traders just a stones for away pet is preparing a typical sore fish made in palmo style and an amazing rare means w it's a poem in your mouth one of the best fish of the Mediterranean Sea oh just lovely the idea of a barbecue is Just Like Heaven to me you know eating outside al fresco and Chef you you you bought the fish here see see it you I see the food like this salvator I get really excited it makes me want to cook I want to make something to go with a juicy barbecue tuna steak so we head back into Capo Market fish the Arabian influence is really obvious here with dried fruits and spices that I wouldn't expect to find in the Italian market this is wow pine nuts and raisins I think of those things as North African flavors give that sweet sour taste I like that I like the idea of that I like those flavors coming together yeah although there's fresh fish everywhere I can buy that at home but I've never seen huge fresh tub T like this before this is the time to be in the marketplace it's just a real vibrancy about it and as you walk along here you can see it's the season for beautiful fresh tuna look at that the size of that you're not going to get that in your local supermarket they chop it up so competitive too everybody wants to sell their food just lovely Melo man such passion such excitement going to get that here in Sicily AR you a fresh tuna bit of lemon fantastic and there are early Arch chokes everywhere they've been grown here in sicy since the time of the ancient Greeks you can even get them cooked for you right here on the streets but at this time of the year the broad beans are young and sweet sweet you can eat them straight from the pot yeah M I've seen Arch chokes I've got these wonderful broad beans this this has got to mean some fantastic salad isn't it surely it has to be so I'm making a sicilian Arch choke and Broad bean salad with an Arab inspired sweet saffron dressing start by softening some onions and garlic and toast a handful of pine nuts bring together the cook Arch chokes and shelled broad beans with pine nuts and sweet [Music] raisins I think mint goes brilliantly with young broad beans and peas the onions have to be soft definitely not burnt though it's not typically Sicilian but I want to add a touch of chili now for the dressing it has a fusion of Arabic spice es and sweet Italian vinegar the trick with this dressing is to balance the flavors without any one of them being too strong squeeze of lemon then a touch of saffron yeah the Red Gold fantastic balsamic going in there that for me for sure and then I'll put some olive oil in there now I think a little bit more lemon yeah a little bit Yeah but just a little bit okay the The Taste is really intense really interesting yeah beautiful as the tuna goes on the grill we bring everything together the softened onions the sweet and sour saffron dressing and finally a little black pepper the tuna is so fresh I would have it raw but that's not the Sicilian way young bro beans creamy pine nuts and earthy arter chokes in a cappo market salad while we were cooking we've attracted quite a crowd everybody's getting excited about this salad they want to try it good very very good nothing gives me more pleasure than to see people cook for them beautiful beautiful when the tune is finally ready serve it with the salad well look at this huh you know what I have to tell you that what you did is really interesting because you uh created a kind of salad mixing part of difference it's something new and I'm really curious to try and see how you balance it all the taste for Nao yeah you like yes yeah it works for you I usually say that what is not made by Sicilians is disgusting but you did an amazing job really it's so good it's real good sal sal after lunch I head to bolaro Market in the past this bustling place has been linked with the mafia it's estimated that the mafia extort over a billion euros a year in sicy in protection rackets with businesses and Traders but today the mafia aren't getting it all their own way poo has a new hero in their crime fighting and food loving mayor LCA Orlando and round here he's something of a [Music] celebrity morning mayor morning nice to meet you welcome in pal it's a great pleasure it's a pleasure thank you very much indeed for joining us thank you very much here I've loved being in your city I really loved it I love the food I love the passion and everything else are you very passionate about food through the food you can know the sound of people absolutely you get a real flavor for people don't you through the food you know that a mosaic is made by different pieces of stones of different colors the same is the food you can eat couscous you can eat Kebab you can eat spaghet with Sardinian you can eat all different types coming from all over the world and living in Palo and becoming transformed into pal as we chat I can't help but notice how edgy the guards are PLO Market had a reputation in its past as being a bit of a mafia safe ground they say that you are the mafia fighting mayor of Sicily h h h how do you sleep at night do you ever get nervous mayor I am always protected by bodyguards as you can see but my strength is the love of the people all my political activity since the 30 years was always to build an alternative to the mafia uh groups because I need to cut the grass grass under the feet the Maes mayor Orlando doesn't stay in one place for long and before I know it he's disappearing into the back streets I can't help thinking he must have the worst job in the world well there goes the mayor it's great that he gave me his time you know there's no doubt about it he's a very very busy man but interesting what he feels about the mafia he's not prepared to put up with this he's saying he's going to fight it we don't want to pay protection money the youth are behind him and gener ations to come poo are going to thank him for that come early evening when the offices in poo close people love to head to their favorite bar to enjoy the enviable tradition of apparao it all began in Northern Italy when people drank slightly bitter drinks to stimulate their appetites but now it's a palmo ritual where people meet after work what makes ativo so popular is that you pay for drinks but the food is free this is the best way to not pay the dinner you know so that's why you come here look people coming with a just after the the office exactly coming here and have some food hey wow look at this wow oh here there is Fabio showing us what is this is just for two people hi Fabio Angley how you doing oh I'm very fine thank you you're very fine indeed look at this Fabio Tula opened the vaser cafe a few years back and it's now a palmo tradition his menu is based on street food and he only uses ingredients from Sicily I can't believe this display what is this Pasta laor Pasta La Norma and um paker Pak is this kind of pasta M beautiful and uh fresh tomato and uh here for example we have an eggplants Obin in Sicilian tradition ha plants was like meat for poor people now Fabi sered has in inside the sandwich because Sicilians has this attitude to put everything inside everything inside the sandwi everything everything exactly and you got all of this look in sic we have a kind of a specific pig as Fabi said it's fantastic there so much variety here thank you fa really excellent if I went to a bar and I had this food I would never leave so that is why H tonight I'm going nowhere I'm staying here not travel okay I'm very happy with you and uh Sal if my trip carries on like this then I'll be very happy and fat I'm heading back to the ancient bolaro Market to meet up with a chef called Vincenzo he has a restaurant in the center of palmo cooking traditional Sicilian [Music] food he said he knows his market like the back of his hand so I can't wait to discover what he's going to introduce me to how many markets are there like this around Palma well there are three what we consider historical markets mhm this is one of them yeah Balo Market is the biggest Market in palmo what's special about it is uh well the ambience as you can see do you actually shop in the market only shop in the market because of the freshness and because of the one very important of the seasonality everything we find in the market is in season sure that's why I come to the market to get all the produce all the meat all the fish everything that's served in my restaurant comes from the market Abol what about and what about the cost of food in the market is it considerably cheaper much cheaper some things are even half as much as in the supermarket there's no way a market like this will ever end because the new generations are come here to shop they learn from uh their grandmothers their mothers and fathers everybody that to go to the market and and and get the fresh stuff and get the firstes stuff I think if you had come to this Market 30 years ago I doubt there would be very much difference and that's a great thing I'm excited the prospect of touring the market with another Chef I want to know if there's a place for Sicilian street food in a restaurant like his Vincenzo leads me into the heart of belaro Market to one of his favorite stores this is street food in pal this is a what we call a fror fror it comes from the word to fries the cues here tell their own story freshly fried squid rings and small golden fried squares are all being sold and eaten faster than they can cook them the most famous thing that they sell here is fried Panella and CET crocketts are made with mashed potato chopped parsley and parmesan cheese penelli are simply sliced of chickpea flour with a little mint mixed with water crocketts and penelli are an all-time Sicilian classic all right here we go this is the croates very hot be [Music] careful I love these this [Music] wonderful there you go p p Panella p p p just chicky flour and water it's just amazing actually like the S seed on the bread too I know same the world over when it's fried it tastes so good I can't I can't think of a fried thing I don't like I'm out vincenza heads off for service at his restaurant but we agree to meet up again I'm really curious to sample some of his local [Music] dishes in the meantime I jump on a bus heading into the Hills South of poo I've heard this an isolated Village up there called Piano Del albanesi it wasn't just the Arabs that came to Sicily the ancestors of the people in this Village moved from Albania 600 years ago but incredibly they still speak their own unique language the reason I'm coming here is because I've heard they make a traditional dessert which is so good Sicilians will DY for hours just to get hold of it you know Sicilians love their ice cream I mean they really love their ice cream but more than ice cream they love something called canoli and I'm about to visit a place that serves the best canoli in Sicily which probably makes it the best canoli in all of the world canoli the best canoli here after a good stare from the locals I find the place making these delicious treats made from ricotta cheese just on the edge of town oh oh wow wow here it is look at the size of that thing whoa if you like something sweet that is absolute Heaven It's a Wonderful creamy texture it's got candied fruit in there it's got the perfect crunchy coating that little dough the way it Bubbles and all of that just comes alive when it's in your mouth that is just fantastic excuse me these canoli are all made from scratch right here in the shop a dough sweetened with brown sugar and Marcela wine is deep fried until [Music] crispy the canoni shells are filled with creamy ricotta chocolate and dried fruit then dusted with powdered sugar it's a sicilian classic it turns out that one of the reasons this canoli is so unique is that they haven't changed a recipe in five generations it's not made for the mass Market this is made for the locals and I got to say it tastes absolutely fantastic PLO might only have less than a million people but in the center of town it feels like everyone is in their car I'm looking for chinin vento's restaurant in central palmo he's clearly inspired by the street food here and wants to cook Aran Chini something that captures the flavor of the city street food it's simple tasty and as he says is as Sicilian as it gets Aaron Chini is often made with leftover Roto today he's making two two kinds one stuffed with a meat Ru sauce the other stuffed with mozzarella cheese and ham you want to make a little bit like this and then you put your ingredient a little bit of cheese mhm a little bit of ham like that and a little bit of butter that's all okay okay and then more on top run the bowls of rice through some flour season with a little salt and pepper roll them gently through some egg wash and milk then cover them in breadcrumbs so you're really sealing in those flavors AR even not only that but we're also making a crispy shell the second Aon Chini is made with white rice to contrast the color of the ru and what would you serve these uh with then V nothing this is a street food this is not a gourmet food you don't you don't serve it with any sauces you just grab it in your hands and you bite into it and enjoy nothing the arini are cooked in hot oil they need about 2 minutes in the heat for the perfect crispy texture isn't that beautiful that is so so lovely here half oh thank you so much simple hot full flavored street food well it hasn't lost that moisture hasn't lost that moistness absolutely so you're still getting that lovely creamy texture right this is just great street food isn't it fantastic real way food should be there you go don't need anything with it maybe some wine you know the way to a man's heart don't [Music] you as the sun sets pmo street food takes on a new identity there is an inescapable smell that fills the evening air here and it's not one of those that you necessarily want to discover there's one street food I've been avoiding ever since I've got here the locals seem to love it but for me I'm just not sure I don't even like the smell our and just as I feared salvator takes me to the source of the night smell the guy running this place is known as Nino ballerino the locals say that when he makes their sandwiches it looks like he's dancing did he used to be a ballerina no I never been a ballerina that's just a nickname he never been a ballerina exactly exactly look at the speed of this guy yeah he he dancing he's dancing look but you can't put a gloss on it this is a place specializing in sandwiches filled with spleen cooked in lard but looking at the cues you'd think he was giving away free money the locals obviously love it so I've got to give it a go can you smell how amazing is the taste I don't think it smells amazing I hope it tastes amazing it tastes to me it's a little bit like a liver like a liver well it's a sple and liver it's always absolutely I think it would be even better if I had drank six PS of ler or i' had two bottles of wine then I'd really enjoy it it's a lot of fat there isn't it yeah and if you have this every day you'd die yeah absolutely I don't know if there's a painon saint of heart surgeons but I'm definitely sending him a little prayer wow never eaten so much fat in one go that's like 10 English [Laughter] [Music] breakfast sal sal I'm back at bolaro market and I'm looking for someone I have admired for many many years Mary Taylor simiti she's lived in poo for 50 years and very much loved here because she wrote the first book about Sicilian food in English Mary nice to see you so to keep you waiting no no not at all you okay so what are we going to try here what do you what do you what do you think we should try in the market there's something that you won't see very often anymore and that's fra fra and you see all that stand over there there's a man with a basket and it's all covered over yeah that's covered over to keep what's in there warm but it's also so that you don't see it because when you see it it's a bit disgusting come on let's go have some free col I'm looking forward to trying this what's actually in there then Mary all the calluses the nerves we're talking about just the trimmings you don't want to see it I don't want to see it you'll see it we'll ask him we'll ask him to make us she found D not again I've seen the most stomach churning things cooked and served on the streets quite openly I just can't imagine what's in that basket that it has to be hidden from view like that but let me see it it's covered in about 20 table now you can see it oh wow wow that's very that's very gristly Cheers Cheers yeah or whatever they say and courage yeah it's bad really bad who wants to know if you like it like is uh not the word I would use um it's all fat that's that's not fat that's not fat what are you talking about it's fat okay over there's spot I don't I think that's courtil Isn't it nice chewy [Laughter] C God oh damn you know if you if you look at it you're not going to eat it I don't I don't investigate you've got to look at the food to eat it Mary maybe in this what you like don't look at it exactly what you have to do I think in this [Music] oh lovely no wonder he covers it up oh Mary come on let's go and have a coffee come on at the weekend poo empties as the locals head to their favorite Beach and for picnics up into the hills Mary suggested I visit one of the many weekend farmers markets so I'm heading my way up to monre Alley a pretty Hilltop Town half an hour south of poo it's been here since the Normans built a power in the 11th century just on the edge of town I find exactly what Mary was talking about the local people bring in their produce here whether it be tomatoes peppers wonderful bowls of garlic and onions loads of fresh [Music] herbs can the smell this fabulous cheese very very [Music] good are the eggs from the from the chickens yes yeah it's good better better this is better this one's better less cholesterol it's nice for health it's good for health yes yes it's good better better than them what is this market then is it just a weekend Market just Sunday it's uh all of the farmers and comes here just on Sunday and are you a farmer or no I I have a restaurant and now I I'm buying something for the restaurant for my restaurant it turns out that Mario's been cooking traditional Sicilian dishes in his restaurant for over 10 years he buys local and seasonal ingredients to make a classic pasta sauce and the pasta he's using today is called butini it's like long macaroni so I go on and pasta Mission I find the bakery this is where I'm told they make pasta every morning excuse me do you do you sell Pasta Pasta yeah thank you the smell in here is just fantastic for me this is probably one of the greatest and best street foods of the world it's just so simple it's cooked in a matter of minutes it's made well it appears that it just takes a couple of minutes but there's many many years of experience behind this it's just fantastic watching this guy do it I just love it with my past fresh pasta I head over to Mario's restaurant so he can cook me a dish his family have made for Generations pasta with a cauliflower pine nut raisin and anchovy sauce hey it's okay this oh lovely this is a dish that's so typical of Sicily it's about using simple cheap ingredients and making them taste like a feast this is a bread crumbs AHS know why because um in the ancient when people was poor mhm cheese is too expensive so people use it for cheese this is a replacement for the cheese me thees what a lovely idea Mario breaks up the cauliflower fletes ready for blanching in the hot stock do you enjoy coming to work to see this yes this a It's a Wonderful because you can work and look nice nice when the cauliflower is cooked al dente then drained the pasta is cooked in the same stock that's good enough yes he enough yeah a few tinned anchovies are added to the softened onions then reduced to a paste so often we get put off the idea of eating anchovies it's really salty when you melt them down like this and it goes into a sauce completely different it really is scattering pine nuts and raisins and then the cauliflower season with salt and pepper a little tomato pury and a ladle of the stock the cauliflower melts into the onions and anchovies to make a richly flavored sauce Chef beautiful where's the pasta is ready it's coming it's coming slowly slowly slowly soon be there finally St SP the pasta through the sauce and sprinkle on the breadcrumbs most people would never think of making the sauce with cauliflower the anchovies and the fruit yeah it's just it's just beautiful not too salty it's just lovely I wasn't sure about this recipe but standing here on this balcony with that view this is the most delicious pasta I've ever tasted thank you cheers that evening I make my way to vilia market the name literally means noisy voices it's very atmospheric and just what I'd hope poo would be I don't know what part of the animal this is looks like a tail does it tail or a snake oh oh yeah yeah all right mate thanks very much but I'm here to meet up with salvatori as I've developed a taste for early evening apparao and he wants to show me his recipe for a unique Sicilian pesto how you doing I'm going you good good you start it without me yeah no well I was waiting there are many types of pesto all over Italy but this Sicilian recipe is made with pistachio nuts mint and garlic here they love it on toasted bread with a glass of wine making the pesto can be easier grind the pistachios then add a handful of pine nuts and some black pepper corns for a bit of heat let's put a little bit of salt why a little bit because we are going to use Parmesan it's already salt so we don't have to does it need salt a little bit like that can you see yeah yeah yeah pour in some extra virgin olive oil a handful of grated parmesan and when the mixture is the right consistency add the fresh mint [Music] Sal that's a revelation that mint that combination of the mint and the pistachio it's just fantastic you put it in your mouth and it's like you know each time you bite you get that lovely crunch but you get that burst of flavor yeah it's that little garlic comes through too huh Cheers Cheers [Music] come the weekend the people of palmo like to escape the hustle and bustle but I come to a park in the city where a Sunday market has been organized it quickly feels like I've wandered into the wrong place at the wrong time hey hello a real presence here I think that was Secret Service it's very intense there's a there's an undercurrent of something going on here and I don't quite know what it is morning how are you fine D yeah good it turns out that this is actually an organized protest against the mafia set up by local Traders they've banded together to form a group and made the brave move of refusing to pay protection money here they call it the pinch or peasel are you scared of the mafia no I I scared that I live uh in a city with this kind of violence I have a little children and I hope that if she won't stay here can without Mafia as I walk through the demo I get talking to Julia who works with adio piso she feels passionately that by coming together the people of palmo can resist the mafia's grip of the city how much Julia how much do the mafia take of the profits of these restaurants or these shops it depends on of the income of each store the the pizza can be from five uh for the people who work in the markets like balol vuia and who sell people who work in the market of course and they earn 25 50 a day uh they take about they can take from 5 EUR up to tens of thousands of Euros from the richest uh entrepreneurs uh it depends on how much money your shop or your business makes and on the base of that the mafia asks a certain percent now for me this is a it's quite a courageous thing that people have decided to stand up to the mafia and turn around say we're not going to not we're not accepting this anymore we're not going to pay you anymore exactly how do you think this will pan out what will be happening in say 5 years time what do you want what do we want well Our intention is that always more shop owners in Palo will report the pizza and it will become normal to have a restaurant have a cloth store have a life without without threat and without the presence of the mafia well I wish you so much luck because I think it's it's very courageous what you're doing and you know you are you're protecting your country you're protecting your people seems that everybody believes in the same thing here they say we ain't going to up with this no more and for someone like me who's involved in food I want to see the development I want people to be ambitious I want them to go into a restaurant and say this is what I want to do not be restricted thinking I've got to pay out this I've got to pay out that so I can't I can't express myself I can't basically be [Music] ambitious at the weekend many people from poo leave the cramed city and head to the seaside nearby but I'm going to Bolero Market I've got a great idea for a beach lunch inspired by all the wonderful things I've seen here fresh sardines and wonderful Mediterranean muscles wow that lovely a lot of cleaning involves but you end up with something quite magnificent a little bit of seafood G through your pasta I've got me sardines my muscles and my lovely fresh tomatoes everyone's off to the beach so am mine my first dish is a really traditional Sicilian recipe called sad aafo stuffed sardines with breadcrumbs pine nuts and raisins it's hardly cooking just combining all the great flavors of sicy start with some toasted breadcrumbs and some raisins pine nuts seem to crop up time and time again and um you can see why it adds a A really lovely texture to the food just a little bit of sugar going in here to add a touch of sweetness finally chop some parsley then combine them [Music] together mix some lemon juice and olive oil and pour that into the herbs nuts and raisins and now I'm going to fill the sardines beautiful fresh sardines that I bought in the market don't be tempted to overfill them add a few bay leaves for flavor then sprinkle a bit more of that crunchy zesty mix on top add a jop more olive oil to keep the sardines moist in the oven and then bake for about 10 minutes we comee you okay how you doing vinza fantastic to see you good to see you my man good to see you okay I Was preparing something special for youa fabulous man you that's that looks great that really looks great I tell you what I was a bit nervous actually because all the mothers and all the people were around watching me on the beach and nodding as I'm kind of rolling it up with the breadcrumbs and the lovely sure you were doing just righted you got to have a taste oh you got to have it let's try first again it's just beautiful brilliant oh man well look at this it's just beautiful no no really good job my mother would be proud of you ain't my grandmother that grandmother wherever you are M it's so good I mean I we we make we make them for Christmas there's no occasion that is not perfect forigo and I can eat them all day long well I what do I discovered here here is there there's also lots of different foods that I've never tasted I've never seen anywhere else in the world you know you got the panel a little bit of salt on top of it and you bite into it oh just that's music in your mouth just absolutely delicious but then there's the extreme what's that spleen that's your that's your personal opinion I love this SP oh get out of here oh get out of here that's a heart attack in a bun man come on come on come on Wow be a man once in a while oh I was I was I was been salvator I it no way I love it I love it as you're eating it dripping down and that's the most beautiful thing just down your arm [Laughter] [Music] all you know there it's not a lot that gets the Sicilians to leave the beach but one thing they love to do is go and have a bit of lunch and they seem to love beautiful fresh El Dente pasta but more importantly it's it's it's what they it's what they mix with it you know they take two or three simple ingredients not about elaborate recipes just that few simple ingredients in the pan with the pasta bang and it delivers every time Bo does it taste good so I'm going to make a dish that captures the spirit of poo muscles with succulent tomatoes olives and fresh pasta it's the kind of light and simple dish that anyone here might grab for lunch I begin with some local virgin olive oil in a hot pan add the clean muscles C and leave the muscles to steam gently for 5 minutes when the muscles have opened take them out of their shells and keep them warm in their cooking juices finally chop some garlic parsley and stir into the muscles garlic parsley and muin are a great combination just on their own but in this pastor dish they're going to sink add anchovies to the hot oil and when they turn to a paste add two handfuls of sweet tomato Tomatoes some sliced back olives fresh Basel and pre-cooked alente spaghetti finally bring the garlic pasty and muscles back to the pan to finish off a few muscles in their shells a bunch of Basel leaves and season to taste okay time to eat let's see what the locals [Applause] [Music] think good fantastic and if we say it's delicious delicious [Music] noisy markets great people and exciting food poo is one of the Great Food Cities of the [Music] world and there's one thing that's for sure you'll never ever go hungry [Music]

Channel: njam!

Views: 159,626

Keywords: palermo, sicily, sardines, arabian nuts, canoloni, maroccan souk, norman churches, leoluca orlando, sicilian food, fried fish, spleen sandwich, fresh tuna, sarde a beccafico, pistachio pesto sauce, food travel, reizen, verse keuken, moderne keuken, street food, inspirational food, Ainsley Harriott, Ainsley eats the streets, explorer world, wereldreizen, global street food, cooking, koken, cafes, cilinary

Id: BQNgKyjLE3c

Length: 46min 5sec (2765 seconds)

Published: Wed Mar 15 2023