Panelle
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Description

Panelle

fritters

Product included in the national list of traditional agri-food products (PAT)

Type PAT : Products of Gastronomy

Production area: City of Palermo, and some areas of the province

Technical data sheet of the traditional agri-food product (PAT)

 

Area of ​​production: City of Palermo, and some areas of the province.

Brief description of the product: Appetizer product of various shapes obtained from a mixture of chickpea flour, water, salt and pepper.

Description of the processing and maturing methods: Procedure: pour 400 gr. of chickpea flour in a pan with a liter of salted water and place it on a moderate heat, stirring constantly until the dough has thickened and detaches from the sides of the container. Pour the mixture onto the previously moistened pastry board and with the wet blade of a large knife, level the surface and widen it until it reaches a thickness of ½ centimeter. When cold, cut out rectangles of a few cm. on the side and fry them in plenty of olive oil. Sprinkle with freshly ground pepper and serve the "panelle" very hot.

Specific materials and equipment used for preparation and conditioning: No particular tools.

Description of the processing, storage and maturing rooms: Friterie and domestic environments. Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: Ref. Bibl. Giuseppe Bonomo, “to the health of Santuzza” throughout Italy.

Source Pat Cards: Sicily Region 

Card insertion: Ignazio Caloggero

Information contributions: Web, Region of Sicily

Note: The population of the cards of the Heritage database proceeds in incremental phases: cataloging, georeferencing, insertion of information and images. The cultural property in question has been cataloged, and the first information has been entered. In order to enrich the information content, further contributions are welcome, if you wish you can contribute through our area "Your Contributions"

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