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