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The octopus boiled in Palermo – Italian Cuisine

It is one of the Palermo street food cult foods. If you are planning a trip to the Sicilian capital, take a walk along the seafront of the list of things to do Mondello to try the boiled octopus (purpu vugghiutu in dialect). In the fifties it was sold in the stalls of the seaside village and was cooked in huge pots, after being vigorously beaten on the rocks by the sea. Many will still remember the famous commercial with Monica Bellucci, made in the 1990s by director Tornatore for Dolce & Gabbana. The octopus was then pulled out of the pot with a fork and cut into pieces only when it had to be consumed. Today there are no more purpari but it is possible to taste this specialty in the restaurants of the square of Mondello, the Palermo's favorite beach, or in historic city markets.

Restaurant The corner of Mondello

A family with the sea inside, specialized in the art of octopus fishing. "My grandfather was one specchiarolo, from the boat he immersed the trunk in the water resting it on a large mirror to identify the octopuses and in this way he gave the directives to the fishermen on the maneuvers to be carried out ”. Speaking is the young chef (27 years old) Gaspare Giammanco of the trattoria L’angolo di Mondello that will celebrate a year of activity on May 16th. The dishes offered are those of the Sicilian maritime tradition. In the dining room the direction is entrusted to father Franco, thanks to his long experience in the restaurant world. The support of mother Patrizia Caruso, also of a historic local family, is fundamental. A passion, the one for fishing that involved Salvatore, the eldest son of the couple, from an early age who, after taking over "Provvidenza", the maternal grandfather's fishing boat, delights in fishing in the crystal clear waters of the Gulf of Mondello, squids, snappers and other delicacies that end up in his brother's kitchen. The restaurant is intimate and welcoming, decorated with the colors of white and blue. In summer, passing patrons can taste alone 6 € the boiled octopus to eat standing – as the purpari street food tradition wants – in the colorful ceramic dishes placed on an external counter.

Octopus boiled recipe from Palermo


Fresh octopus
2/3 lemons
Fresh parsley
Extra virgin olive oil


Wash the octopus well and put it in a pan with water. Add salt and bring to the boil. The octopus will be ready as soon as it becomes tender (check with a fork). The larger the octopus the longer the cooking time will be. Drain and place the octopus on a kitchen cutting board. Allow the tentacles to cool and cut well. Open the head in half, depriving it of the stomach and inedible parts. Season the octopus with oil, lemon juice and parsley. Serve in small pieces on a serving dish and garnish with lemon wedges and parsley tufts.

The advice of the sommelier

Excellent matching with the inzolia, native variety particularly widespread in western Sicily. It is a wine with a young character, characterized by a pronounced fragrance and freshness, thanks to its slender aromas and its minerality, which goes well with the sweet tendency of boiled octopus.

Where to eat the octopus from Palermo

The corner of Mondello
Via Mondello 15, Palermo
Tel. 091 6377921 – cell. 329 7010383

Sfincione Palermo – Recipe Sfincione Palermo – Italian Cuisine

First of all prepare the dough: put the fountain cutter in a bowl, crumble the yeast on it, add the honey, then start adding the slightly warm water to the wire, stirring gradually. Work until the dough is struck.
Add also the oil and salt and continue to work until the mixture is strung again.

Cover with a non-contacting transparent film, then leave to rise in the oven with the light on for at least 3 hours. The dough should almost triple in volume.

In the meantime, prepare the seasoning: chop the onion, fry in a couple of tablespoons of oil, add the chopped tomatoes, half a glass of water, a pinch of sugar, salt, pepper and oregano and cook for at least 30 minutes over low heat , then let it cool.

Grate the cheese.
Separately, toast the crumbed bread crumbs with a little oil.

Once grown, resume the dough, deflate it and roll it out in a pan greased with oil, then season with the sauce.

Add bread crumbs and cheese and season, if you want, with a little extra oregano.
Let stand for 30 minutes, then bake in preheated oven at 200 ° C and cook for 25-30 minutes.

Leave to cool, then twist and serve your Palermo sfincione.

TAGS: Sfincione Recipe Palermo | How to prepare Sfincione Palermo | Sfincione Palermo recipe

Early Christmas from Bolzano to Palermo – Italian Cuisine

Emilia Romagna
Trentino Alto Adige
Valle d'Aosta

For sweets there is no problem, for the antipasti not even, for the latter it is necessary to reflect.
But, for each dinner on the eve or lunch Christmas tree, the real test is the first. Regional traditions, even here, are the masters. But how to bring some tasty innovation without upsetting the spirit of Christmas? Here then is a review of the first of our tradition, with some alternatives.

First dishes

The first of Christmas around the boot

Why not bring typical dishes from other places on your tables? These are some of the many recipes that are prepared at Christmas from north to south.