Pani câ meusa

In this article we will explore the topic of Pani câ meusa and its impact on today's society. Pani câ meusa has been the subject of interest and debate for years, and its relevance has not diminished over time. In recent decades, we have seen significant advances and research around Pani câ meusa, leading to greater understanding and awareness of its importance. Through this article, we will delve into the different aspects surrounding Pani câ meusa, from its history and evolution to its influence in different areas of daily life. We hope that this exploration contributes to shedding light on Pani câ meusa and its implications in today's world.

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Pani câ meusa (Sicilian: [ˈpaːnɪ kaː ˈmɛʊsa] ^ⓘ; lit. 'bread with spleen'), also spelled pani câ mèusa (or less correctly pani ca meusa), is a Sicilian street food. Its Italianized name is panino con la milza. It is a dish typical of Palermo and it consists of a soft bread (locally called vastedda or vastella) topped with sesame, stuffed with chopped veal lung and spleen that have been boiled and then fried in lard. Caciocavallo or ricotta may also be added, in which case the pani câ meusa is called maritatu (lit. 'married'); if served without cheese, it is called schettu ('single') instead. It was created by Jewish butchers in Palermo, Sicily.^[1] It is sold mainly by street vendors (specifically indicated locally as meusari) in Palermo's main markets, such as the Vucciria and the Ballarò. The sandwich is a staple among locals in Palermo.^[2]

References

^ Simon Majumdar (19 May 2009). Eat My Globe: One Year to Go Everywhere and Eat Everything. Simon and Schuster. pp. 274–. ISBN 978-1-4165-7602-0. Retrieved 9 June 2012.
^ Ryan, Rowena. "Sicily's surprising street food". News.com.au.

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Pani câ meusa

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