I T A L Y
P A L E R M O
O V E R V I E W
Here where the echoes of Norman kings meet the aroma of sizzling arancini, Palermo stands as a cultural crossroads, shaped by millennia of conquests and trade.
Situated at the heart of the Mediterranean, Sicily’s capital is a tapestry of architectural splendor, vibrant street life, and culinary gusto.
Palermo offers a unique juxtaposition of grandeur and grit. From its opulent palaces and mosaics to its bustling street markets and sunlit piazzas, this is a city that thrives on contrasts.
The appeal of a large, lush island in the middle of the Mediterranean has proved irresistible to various powers through Sicily’s history, and there are traces here of the Phonecians, Greeks, Cartheginians, Romans, Moors, Normans, Spanish, Piedmontese, and finally the Allies during WWII, all of whom invaded Sicily and spent time around Palermo.
For the curious traveler, Palermo is more than a destination—it’s a textbook illustration of everything great about Sicily.
Here's what we think should form the core of your experience:
Norman Architecture & History
Palermo’s Norman legacy is well-preserved in its UNESCO-listed treasures. The Palatine Chapel, tucked within the Palazzo dei Normanni, is a shimmering jewel of Byzantine mosaics and Arabesque woodwork.
Nearby, the Cathedral of Palermo showcases a fascinating fusion of Gothic, Baroque, and Norman styles. Venturing a little further, Monreale’s Cathedral, perched on the city’s outskirts, astounds with its golden mosaics and panoramic views.
The rest? A mix of crumbling golden baroque facades and hidden courtyards.
Street Markets & Sicilian Life
Palermo’s markets—Vucciria, Ballarò, and Capo—are the heartbeat of the city, where the past mingles effortlessly with the present.
Here, amid vibrant stalls and echoing shouts, you’ll find an abundance of Sicilian flavors: sun-ripened tomatoes, from April to June – freshly caught swordfish, and, of course, cannoli.
These markets are very much the essence of Sicily: bright, loud, a bit wild, and impossibly beautiful.
Cuisine & the Soul of Sicily
Palermo’s cuisine embodies its cultural heritage, a blend of Arab, Norman, and Spanish influences.
Savor panelle (chickpea fritters), or pasta con le sarde (sardine pasta) at a local trattoria.
And then of course there is arguably the most quintessentially Sicilian dish, the spectacular caponata: a lush mix of fried and roasted aubergine, celery, and tomato, with olives, onions, and sometimes capers, to be consumed with great big hunks of fresh naturally leavened bread.
On a hot day, there is fresh icy lemon granita to be had from dozens of small stands for a small sum.
And in the morning, at least once, the visitor should try a Brioscia, the small, glorious, buttery pastry that later inspired the French Brioche, though these two no longer have much in common. This is often served in Palermo traditionally for breakfast with pistachio gelato.
As a half-Roman, half Sardinian friend of the author’s once remarked in recognition of the True Form of this magnificent thing, having tried his first one in Palermo after a lifetime of lesser examples everywhere else, not only in Italy, but the world:
“They lied to me.”
For the adventurous eater, there’s the city’s famous street food, such as stigghiola (grilled lamb intestines) or pani câ meusa (spleen sandwiches).
Pair it all with a glass of locally produced Nero d’Avola, and you have a meal that is as bold and layered as Palermo itself.