Palermo Food Culture
Traditional dishes, dining customs, and culinary experiences
Culinary Culture
Palermo's food culture is defined by its Arab-Norman heritage, fearless use of offal and humble ingredients, and an unparalleled street food tradition. The cuisine embraces bold sweet-savory contrasts, celebrates communal eating in vibrant markets, and maintains centuries-old recipes with fierce pride. It's a working-class cuisine elevated to art form, where the best meals are often eaten standing at a street cart.
Traditional Dishes
Must-try local specialties that define Palermo's culinary heritage
Arancine (Arancini in masculine form elsewhere)
Golden-fried rice balls stuffed with ragù, peas, and mozzarella (al ragù) or butter, ham, and mozzarella (al burro). In Palermo, they're distinctly oval-shaped and called 'arancine' in the feminine form—a point of local pride. The crispy saffron-tinted exterior gives way to a creamy, flavorful center.
Dating back to Arab Sicily (10th century), originally a portable meal for travelers. The saffron rice reflects Arab influence, while the ragù filling came later under Norman rule. The shape represents Mount Etna or a flame, depending on who you ask.
Pane ca' Meusa (Pani câ Meusa)
A polarizing Palermitan icon: soft sesame bun (vastedda) stuffed with chopped veal spleen and lung, boiled then fried in lard. Served 'schettu' (plain with lemon) or 'maritatu' (married with ricotta and caciocavallo cheese). The texture is soft and rich, with an intensely savory, iron-rich flavor.
Created by Palermo's Jewish community in the Middle Ages, who were the city's butchers. They took the 'fifth quarter' (offal) as payment and transformed it into this street food masterpiece. The tradition continues at historic meusari stands.
Pasta con le Sarde
Sicily's most iconic pasta dish featuring fresh sardines, wild fennel, pine nuts, raisins, saffron, and toasted breadcrumbs. The combination of sweet, savory, and aromatic flavors exemplifies the Arab-Norman fusion. Best made in spring when wild fennel is abundant.
Legend attributes this dish to the Arab general Euphemius during the 827 AD invasion of Sicily. His cook created it using ingredients found around Palermo—sardines from the sea, wild fennel from the hills, and Arab pantry staples.
Panelle
Crispy, golden chickpea flour fritters sliced thin and fried until crunchy outside and creamy inside. Typically served in a soft sesame roll (pane e panelle) with a squeeze of lemon, sometimes with crocchè (potato croquettes) for the ultimate street food sandwich.
Another gift from Arab Sicily, when chickpeas were a staple crop. Originally food for the poor, panelle have become a beloved symbol of Palermitan street food, sold from friggitorie since the 1800s.
Pasta alla Norma
Pasta with fried eggplant, tomato sauce, basil, and generous shavings of salted ricotta. Despite being from Catania originally, it's ubiquitous in Palermo and represents Sicilian cuisine's vegetable-forward side. The ricotta salata adds a sharp, salty contrast to the sweet eggplant.
Named after Bellini's opera 'Norma' in the 19th century, when a Catanian diner declared the dish as exceptional as the opera. It represents the Sicilian tradition of elevating simple vegetables to main course status.
Sfincione
Palermo's signature focaccia-style pizza with a thick, spongy base topped with tomato sauce, onions, anchovies, breadcrumbs, and caciocavallo cheese. Unlike thin Neapolitan pizza, sfincione is soft and pillowy, traditionally eaten as a snack or light meal.
Created in Palermo's monasteries, particularly by the nuns of San Vito. The name comes from the Arabic 'isfang' (sponge). It was traditional Christmas and New Year's food, now enjoyed year-round.
Cannoli Siciliani
Crispy fried pastry tubes filled with sweetened ricotta, often studded with chocolate chips, candied fruit, or pistachios. The shell must be filled to order to maintain crispness. Palermo's versions are generous and rich, with high-quality sheep's milk ricotta.
Possibly created during Arab rule or later in Palermo's convents. The name comes from 'canna' (reed), as reeds were originally used as molds. They were traditionally Carnevale treats but are now available year-round.
Caponata
A sweet-and-sour eggplant dish with celery, tomatoes, capers, olives, and a vinegar-sugar glaze. Served at room temperature as an antipasto or side dish. The balance of flavors—sweet, sour, savory—is quintessentially Sicilian.
Originally a sailors' dish from the 18th century, influenced by Spanish 'caponada.' The sweet-sour preparation reflects Arab cooking techniques and the need to preserve vegetables for sea voyages.
Pasta con Ricci (Sea Urchin Pasta)
Simple pasta tossed with fresh sea urchin roe, olive oil, garlic, and parsley. The sea urchin provides an intensely briny, creamy sauce that coats the pasta. A delicacy that showcases Sicily's coastal bounty with minimal interference.
A dish born from Palermo's fishing culture, traditionally eaten by fishermen who would crack open sea urchins fresh from the water. It represents the Sicilian philosophy of letting prime ingredients speak for themselves.
Cassata Siciliana
An elaborate dome-shaped cake with layers of sponge cake, sweetened ricotta, marzipan, and candied fruit, all covered in bright green icing. Intensely sweet and decorative, it's a baroque masterpiece of Sicilian pastry.
Created in Palermo's convents during Arab-Norman times, combining Arab sugar work and marzipan with local ricotta. Originally an Easter specialty, now available year-round. The name may derive from Arabic 'qas'ah' (bowl).
Stigghiola
Grilled lamb or kid intestines wrapped around onion or spring onion, seasoned with salt, pepper, and parsley. Cooked over charcoal until crispy outside and tender inside. The flavor is rich and savory with a slight gaminess.
Another example of Palermo's 'cucina povera' (peasant cuisine), making use of every part of the animal. Stigghiolari (grill masters) have been perfecting this street food for generations, particularly in working-class neighborhoods.
Granita con Brioche
A semi-frozen dessert made from sugar, water, and flavorings (almond, lemon, coffee, or mulberry are traditional), served with a soft, sweet brioche bun. The granita should be crystalline and slushy, not smooth like sorbet. Eaten for breakfast or as a refreshing afternoon treat.
Evolved from Arab 'sherbet,' originally made with snow from Mount Etna. The tradition of eating it with brioche for breakfast is uniquely Sicilian, representing the island's love of starting the day with something sweet.
Taste Palermo's Best Flavors
A food tour is the fastest way to find good spots. Sample traditional dishes and learn from guides who know the neighborhood.
Browse Food ToursDining Etiquette
Palermo's dining customs blend traditional Italian etiquette with a more relaxed, street-smart attitude. While formal restaurants maintain classic Italian standards, the city's soul lies in its markets and street food culture, where eating standing up and using your hands is perfectly acceptable. Palermitani are proud of their food and generous with recommendations, so don't hesitate to ask locals for advice.
Meal Structure and Pacing
Traditional meals follow the Italian structure: antipasto, primo (pasta), secondo (protein), contorno (vegetables), and dolce (dessert). However, it's perfectly acceptable to order just a primo and skip the secondo, especially at lunch. Meals are leisurely affairs—rushing through dinner is considered odd. In street food contexts, all rules are off; eat standing, walking, or perched on a curb.
Do
- Take your time with meals, especially dinner
- Ask for recommendations from your server
- Finish your pasta before the secondo arrives
- Order courses sequentially rather than all at once
Don't
- Don't ask for cappuccino after 11 AM or with meals
- Don't expect to split bills easily—Italians typically divide equally or one person pays
- Don't request substitutions or modifications extensively
- Don't ask for parmesan on seafood pasta
Street Food Protocol
Palermo's street food culture has its own unwritten rules. At friggitorie and street carts, you order at the counter, pay immediately, and eat standing or take away. There's no table service. It's common to eat multiple small items from different vendors rather than a full meal from one place. Vendors expect you to know what you want, though they're usually happy to explain to tourists.
Do
- Eat food immediately while it's hot and fresh
- Use the small napkins provided liberally
- Ask for lemon on panelle and other fried foods
- Point if you're unsure what to order
Don't
- Don't take forever to decide when there's a line
- Don't expect seating at most street food places
- Don't be squeamish about trying offal—it's a point of pride
- Don't waste food; portions are sized appropriately
Coffee Culture
Coffee in Palermo follows strict Italian rules. Espresso (called 'caffè') is drunk standing at the bar, quickly, often in one or two sips. Cappuccino is exclusively a morning beverage, never after meals. Ordering a latte means getting a glass of milk. The ritual of coffee is important—it's a brief pause in the day, not a lengthy sitting experience.
Do
- Drink espresso at the bar for the cheaper 'banco' price
- Order caffè macchiato (espresso with milk) as an afternoon compromise
- Pay at the register first, then present receipt to barista
- Add sugar yourself from the counter dispenser
Don't
- Don't order cappuccino after noon (locals will judge)
- Don't ask for to-go coffee except at tourist-oriented places
- Don't linger at the bar; drink and move on
- Don't expect large American-style coffee drinks
Market Behavior
Palermo's markets (Ballarò, Vucciria, Capo) are vibrant, chaotic, and operate on their own social codes. Vendors call out ('abbanniata') to attract customers with theatrical flair. Haggling is acceptable for non-food items but not for food. It's expected to buy if you extensively handle produce. Markets are social spaces where locals chat, argue, and conduct daily life alongside shopping.
Do
- Greet vendors with 'buongiorno' or 'buonasera'
- Let vendors select produce for you unless you have a relationship
- Bring your own bags or buy reusable ones
- Sample food when offered by vendors
Don't
- Don't touch or squeeze produce without permission
- Don't photograph vendors without asking first
- Don't expect fixed prices at all stalls
- Don't block narrow market aisles while taking photos
Breakfast
Breakfast (colazione) is typically 7:30-10:30 AM and consists of something sweet—a cornetto (croissant) with cappuccino or, uniquely Sicilian, granita with brioche. It's brief and often consumed standing at a bar. Palermitani don't eat large breakfasts; this is fuel to start the day.
Lunch
Lunch (pranzo) runs 1:00-3:00 PM and was traditionally the main meal, though this is changing with modern work schedules. Many shops close for lunch. Expect restaurants to be full 1:30-2:30 PM. A full lunch might include primo, secondo, and coffee. Street food is a popular quick lunch alternative.
Dinner
Dinner (cena) doesn't begin before 8:00 PM, with most restaurants filling up 9:00-10:00 PM. This is the main social meal, often lasting 2-3 hours. Kitchens typically close around 11:00 PM-midnight. Arriving at 6:00 PM for dinner marks you immediately as a tourist; restaurants may not even be open yet.
Tipping Guide
Restaurants: Tipping is not obligatory in Italy. A 'coperto' (cover charge) of €1-3 per person is standard and covers bread and table service. If service was excellent, leave €1-2 per person or round up the bill by 5-10%. Larger tips are unnecessary and may confuse servers.
Cafes: At bars and cafes, tipping is not expected. You might leave small change (€0.10-0.50) on the counter after your espresso, but even this is optional. If you sit at a table (which costs more), no additional tip is needed beyond the higher 'tavolo' price.
Bars: At cocktail bars and aperitivo spots, tipping is becoming more common due to tourist influence but isn't traditional. Leave €1-2 if you received exceptional service or round up the bill. The aperitivo buffet is included in your drink price.
Street food vendors don't expect tips. At markets, there's no tipping. If a restaurant adds 'servizio' (service charge) to the bill, no additional tip is needed. Cash tips are preferred over adding to credit card payments.
Street Food
Palermo is rightfully called the street food capital of Italy, with a tradition stretching back over a millennium. The city's street food scene isn't a modern trend but an unbroken culinary lineage where recipes and techniques have been passed down through generations of friggitori (fryers) and meusari (offal specialists). The heart of this culture lies in the historic markets—Ballarò, Vucciria, and Capo—where vendors operate from colorful carts, hole-in-the-wall shops, and outdoor grills, often in the same spots their families have occupied for decades. What makes Palermo's street food extraordinary is its fearlessness. This is cuisine born from necessity, where nothing was wasted and every part of the animal found purpose. Offal dishes like pane ca' meusa and stigghiola stand alongside chickpea fritters and arancine, representing both the Arab-influenced vegetarian traditions and the protein-focused foods of poverty transformed into delicacies. Eating street food here isn't slumming it—it's experiencing Palermo's most authentic culinary expression. Locals from all social classes queue at the same carts, and some of the city's most respected food is served from vendors with no seating and minimal facilities. The best strategy is to eat multiple small items from different vendors, grazing your way through the markets like a Palermitan would.
Pane e Panelle
Chickpea fritters in a sesame bun, often with crocchè (potato croquettes). Crispy, creamy, and deeply satisfying. The ultimate Palermitan street food sandwich.
Every friggitoria, especially famous spots in Ballarò market and near Teatro Massimo. Look for places with lines of locals.
€2.50-3.50Pane ca' Meusa
Veal spleen and lung sandwich, rich and iron-y. Order 'maritatu' (with ricotta and cheese) for a creamier version or 'schettu' (plain with lemon) to go hardcore.
Specialized carts near Teatro Massimo, in Vucciria, and at historic spots like Antica Focacceria San Francesco (though they're pricier)
€3-4Arancine
Fried rice balls with various fillings—classic ragù, butter, or seasonal variations. Remember: in Palermo they're feminine and oval-shaped.
Bars, cafes, friggitorie, and rosticcerie citywide. Fresh ones are made morning and early afternoon.
€1.50-3 depending on sizeSfincione
Soft, thick focaccia-style pizza topped with tomato, onions, anchovies, and breadcrumbs. Sold by weight, spongy and satisfying.
Bakeries throughout the city, market stalls, and street vendors. Best in the morning when freshly baked.
€2.50-4 per portionStigghiola
Grilled lamb intestines wrapped around onion, smoky and savory. Not for the faint of heart but beloved by locals.
Evening street carts with charcoal grills, especially in Vucciria and around Ballarò. Look for the smoke and crowds after 7 PM.
€3-5Crocchè
Creamy potato croquettes, breaded and fried until golden. Often eaten in a sandwich with panelle or on their own.
Any friggitoria, often sold alongside panelle
€1-1.50Frittola
Boiled and fried veal cartilage and scraps, served in a paper cone. Extremely traditional and increasingly rare. Gelatinous texture with crispy bits.
Specialized carts in Vucciria and Ballarò, mainly on weekends. Ask locals to point you to the frittola cart.
€3-4Rascatura
The crispy bits scraped from the bottom of the panelle pan, mixed with scraps of other fried foods. A fryer's treat, often given free or for minimal cost.
Ask for it at friggitorie—not always advertised but available if you know to ask
€1-2 or freeBest Areas for Street Food
Ballarò Market
Known for: The most authentic market experience with excellent street food stalls, particularly panelle, arancine, and fresh produce. Less touristy than Vucciria.
Best time: Morning (9 AM-1 PM) for the full market experience; early evening for stigghiola carts
Vucciria
Known for: Historic market turned nightlife hub, with street food vendors and evening stigghiola carts. More tourist-oriented but still authentic.
Best time: Late afternoon into evening (6 PM-11 PM) when it transforms from market to social scene
Capo Market
Known for: Traditional market with excellent friggitorie and sfincione vendors. More local atmosphere, winding medieval streets.
Best time: Morning through early afternoon (8 AM-2 PM)
Near Teatro Massimo
Known for: Concentration of historic street food vendors, including famous pane ca' meusa carts and friggitorie.
Best time: Lunch through early evening (12 PM-8 PM)
Borgo Vecchio
Known for: Working-class neighborhood with authentic, no-frills street food and less tourist traffic.
Best time: Lunch and early evening (12 PM-7 PM)
Dining by Budget
Palermo offers exceptional value compared to northern Italian cities or other major European capitals. The city's street food culture means you can eat remarkably well on a tight budget, while even upscale dining remains relatively affordable. The key is eating where locals eat—tourist traps near major monuments charge double for half the quality. Cash is often preferred and sometimes gets you better prices, especially at markets and street vendors.
Budget-Friendly
Typical meal: €3-8 per meal
- Eat your main meal at lunch when many restaurants offer cheaper fixed-price menus
- Buy water at supermarkets (€0.50) rather than restaurants (€2-3)
- Ask for 'acqua del rubinetto' (tap water) at restaurants—it's safe and free
- Shop at markets in the last hour before closing for discounts on produce
- Stand at the bar rather than sitting at tables (tavolo) to pay less for coffee and drinks
- Make breakfast your cheapest meal—granita with brioche costs €3-4
- Avoid restaurants on main tourist streets like Via Maqueda near Quattro Canti
Mid-Range
Typical meal: €12-25 per meal
Splurge
Dietary Considerations
Palermo's food culture is traditionally omnivorous with heavy use of seafood, meat, and offal, but the Arab and monastic influences also created a strong tradition of vegetable-based dishes. Dietary accommodations are improving with tourism, though the concept of strict vegetarianism or veganism is still relatively foreign to traditional Palermitan cooking. Communication is key—Italians are generally accommodating once they understand your needs, though substitutions may be limited.
Vegetarian & Vegan
Moderately easy for vegetarians, challenging for vegans. Many traditional dishes are naturally vegetarian (panelle, arancine al burro, pasta alla Norma, caponata), but vegan options are limited as cheese, eggs, and butter feature heavily. Dedicated vegetarian/vegan restaurants exist but are few. Traditional restaurants may not understand 'vegan' but will understand 'no animal products' (niente prodotti animali).
Local options: Panelle (chickpea fritters) - vegan, Pasta alla Norma - vegetarian, can be made vegan without ricotta, Caponata (eggplant dish) - vegan, Parmigiana di melanzane (eggplant parmesan) - vegetarian, Pasta with tomato sauce (pomodoro) - vegan, Arancine al burro - vegetarian (contains cheese), Sfincione - vegetarian if you request without anchovies, Insalata di arance (orange salad with fennel) - vegan, Various grilled vegetables - vegan
- Learn key phrases: 'Sono vegetariano/a' (I'm vegetarian), 'Sono vegano/a' (I'm vegan), 'Senza carne, pesce, o formaggio' (without meat, fish, or cheese)
- Watch for hidden anchovies in seemingly vegetarian dishes like sfincione and pasta con le sarde
- Panelle are often fried in the same oil as meat products—ask if this concerns you
- Many pasta dishes can be made vegetarian—ask for pasta with vegetables (verdure)
- Markets are excellent for fresh produce, bread, olives, and nuts
- Granita is naturally vegan in fruit flavors (avoid almond which may contain milk)
- Request pizza without cheese ('senza mozzarella') or with vegetables
Food Allergies
Common allergens: Wheat/gluten (in pasta, bread, panelle coating), Seafood and shellfish (very common in Palermitan cuisine), Nuts, especially pine nuts and almonds (in pasta con le sarde, desserts), Dairy (ricotta, cheese in most dishes), Eggs (in fresh pasta, desserts), Sesame (on bread and buns)
Carry an allergy card in Italian stating your specific allergies. Servers generally take allergies seriously, especially in established restaurants. Be very clear and specific—use both the Italian word and point to ingredients. In street food situations, communication may be harder, but vendors are usually knowledgeable about their ingredients.
Useful phrase: 'Sono allergico/a a...' (I'm allergic to...). Key words: glutine (gluten), noci (nuts), pesce (fish), crostacei (shellfish), latticini (dairy), uova (eggs), sesamo (sesame)
Halal & Kosher
Limited but present. Palermo has a small Muslim community, and a few halal restaurants and butchers exist, mainly in the Ballarò area. Kosher options are extremely rare—Sicily's Jewish community is tiny. Seafood and vegetarian dishes are safe options. Some traditional street foods like pane ca' meusa have Jewish origins but are not prepared kosher.
Halal restaurants are scattered, primarily near Ballarò market and in immigrant neighborhoods. Ask at local mosques for recommendations. Vegetarian and seafood restaurants provide alternative options. Seafood dishes (without pork products) are generally safe for halal requirements.
Gluten-Free
Increasingly available due to Italian awareness of celiac disease (celiachia). Many restaurants offer gluten-free pasta, and dedicated gluten-free bakeries exist. However, street food is challenging as most items are wheat-based. Pharmacies sell gluten-free products.
Naturally gluten-free: Grilled fish and seafood (naturally gluten-free), Caponata (eggplant dish), Insalata di arance (orange salad), Most grilled meats (watch for breading), Arancine made with rice flour coating (ask specifically), Granita (naturally gluten-free), Fresh fruit from markets
Food Markets
Experience local food culture at markets and food halls
Ballarò
Palermo's oldest and most authentic market, stretching through narrow streets in the Albergheria district. A sensory explosion of colors, sounds, and smells where vendors perform theatrical 'abbanniata' (sales calls). Less touristy than Vucciria, this is where Palermitani actually shop. The market has operated continuously since Arab times.
Best for: Fresh produce, seafood, meat, street food (especially panelle and arancine), spices, olives, and experiencing authentic market culture. Excellent friggitorie on the side streets.
Monday-Saturday, 7 AM-2 PM (busiest 9 AM-12 PM). Some stalls open Sunday mornings. Evening street food vendors appear around 6 PM.
Vucciria
Once Palermo's main market, now a hybrid of daytime food market and evening social scene. The name comes from French 'boucherie' (butchery). While more tourist-oriented than Ballarò, it retains authentic elements and transforms into a vibrant nightlife spot after dark with street food and outdoor drinking.
Best for: Seafood (especially swordfish), street food in the evening, stigghiola carts, nighttime atmosphere, photography (the famous 'Vucciria' painting by Guttuso was set here).
Market: Monday-Saturday, 8 AM-2 PM. Nightlife: Thursday-Sunday, 7 PM-late. Best visited twice—morning for market, evening for atmosphere.
Capo
A labyrinthine market in the medieval quarter, stretching along Via Sant'Agostino and side streets. More compact than Ballarò but equally authentic, with a strong local character. The market winds through atmospheric narrow streets with Arab-Norman architecture.
Best for: Vegetables, fruit, fresh pasta, street food (excellent sfincione vendors), dried goods, and a less crowded alternative to Ballarò. Great for photography and getting lost in medieval streets.
Monday-Saturday, 7 AM-2 PM (best 9 AM-1 PM). Closed Sundays except during tourist season.
Mercato del Pesce (Fish Market)
Not a tourist market but Palermo's wholesale fish market near the port, where restaurants buy their seafood. Chaotic, wet, and completely authentic. Swordfish, tuna, sea urchins, and every Mediterranean fish imaginable.
Best for: Seeing the incredible variety of Sicilian seafood, understanding what's in season, photography (ask permission), and experiencing a working market. Not for shopping unless you're cooking.
Monday-Saturday, 5 AM-10 AM (best before 8 AM). Closed Sundays. Go early for the full experience.
Mercato Bio (Organic Market)
Small organic farmers market with local producers selling vegetables, fruit, honey, cheese, and prepared foods. More expensive than traditional markets but high quality and a chance to meet producers.
Best for: Organic produce, artisanal cheeses, honey, preserves, and supporting small local farmers. Good for picnic supplies.
Saturday mornings, 9 AM-2 PM, in Piazza Castelnuovo or rotating locations. Check locally for current location.
Lattarini Market
Small local market in the Libertà district, frequented almost entirely by Palermitani. No tourist infrastructure but authentic neighborhood shopping experience.
Best for: Experiencing how locals shop, fresh produce at good prices, avoiding tourist crowds.
Monday-Saturday, 8 AM-1 PM. Very local atmosphere.
Seasonal Eating
Seasonality is fundamental to Palermitan cuisine, driven by Sicily's agricultural calendar and fishing patterns. The Mediterranean climate provides year-round produce, but each season has distinct flavors. Traditional dishes appear and disappear with the seasons—wild fennel in spring, swordfish in summer, sea urchins in winter. Markets are the best indicators of what's in season, and menus at good restaurants shift accordingly. Eating seasonally not only provides better flavor and value but connects you to the rhythm of Sicilian life.
Spring (March-May)
- Wild fennel (finocchietto selvatico) - essential for pasta con le sarde
- Fava beans (fave) - eaten fresh, in soups, or with pecorino
- Artichokes (carciofi) - fried, stuffed, or in pasta
- Peas (piselli) - in arancine and pasta dishes
- Spring onions - used in stigghiola
- Strawberries (fragole) - from local farms
- Sea urchins (ricci) - tail end of season, still excellent
Summer (June-August)
- Swordfish (pesce spada) - peak season, grilled or in involtini
- Tomatoes (pomodori) - at their sweetest
- Eggplant (melanzane) - essential for caponata and pasta alla Norma
- Zucchini and zucchini flowers
- Tuna (tonno) - fresh, not canned
- Watermelon (anguria) - sold from trucks
- Peaches, apricots, and figs
- Almonds - harvested and used in granita
Fall (September-November)
- Prickly pears (fichi d'India) - iconic Sicilian fruit
- Grapes and wine harvest
- Mushrooms (funghi) - especially porcini
- Chestnuts (castagne) - roasted on street corners
- Pomegranates (melograni)
- Squash and pumpkin
- Late figs
- Olives - pressed for new olive oil (November)
Winter (December-February)
- Sea urchins (ricci) - peak season, best quality
- Oranges (arance) - blood oranges especially
- Fennel (finocchio) - the bulb, not wild fennel
- Cauliflower (cavolfiore) - in pasta and fried
- Broccoli (broccoli) - Sicilian varieties
- Cardoons (cardi) - in soups and fried
- Citrus fruits - lemons, mandarins, grapefruit
- Sardines - excellent in winter