Adventurous bites: Pani ca meusa

Are you a spleen lover?  Then we dare you to try this typical street food from Palermo!

Transcript

00:00Welcome to Porta Carbone, to Palermo's original panino con la nizza.

00:09Here we are at Palermo's number one panino con la nizza.

00:13Let's go in and see how it's prepared and served.

00:16Come on, let's go.

00:17Consider that we've been here since 1943.

00:30Everything was born from my great-grandfather, my grandfather's father.

00:36They had a small bank next to the port of Palermo.

00:43They would meet there, at their bank, to sell panino con la nizza at 4 in the morning.

00:51It was their energy breakfast before going to work.

01:00So there was no time to eat it.

01:02When you're hungry, you eat it.

01:06The panino con la nizza is made up of only three ingredients.

01:12The nizza, the lung and the trachea.

01:17Everything is boiled first.

01:21Consider that this is a maxi pot, where we boil the insides.

01:31In this case, what you see here is the lung, which is boiled.

01:35After about 50 minutes of cooking, it is taken out.

01:40Then it is cooled, sliced, as I'm doing now.

01:45Then it is flavored here in the broth.

01:48As soon as it is hot, we can wrap the panino.

01:54Everything dates back to the Middle Ages, when a Jewish group was present in Palermo.

02:15One day they tried to boil them, so to cook them.

02:20They flavored the insides and started to eat them.

02:27First the Jews, and then it was a dish that spread and became part of the community.

02:41How is it?

02:43It's good.

02:45You need more and more. It's like drugs.