Frittola
Frittola(frittulain Palermitan dialect) is a traditionalSicilianstreet foodfrom thePalermoregion ofItaly.It is similar to thefrittolefromReggio Calabria,but seems to use calf parts instead ofpig.
The waste left from the slaughter of mechanically processed calves includes bones that are ground for industrial use, and pieces ofmeatboiled at high temperature in large silos. After the meat is cooked it is pressed to removemoistureand formed into bales. This process, similar tolyophilization(freeze drying), can preserve thefrittolifor years.
Thefrittularu"revives" thefrittoliby frying it withlardand placing it in a large wicker basket (thepanaru) and a cloth of flavorings such asbay leaf,and pepper. It is served by hand and placed on a sheet of waxed paper or in a bun orfocaccia.
Frittolawas once transported bydonkey,but is now sold from three-wheeled vans.[1]One author describes the dish as "oil fried fat andcartilage".[1]An 1869 book reportsfrittolainVenice,although this most likely refers to a sweet or savoury fried dough rather than the meaty version from Palermo.[2]
See also
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References
[edit]- ^abDiego GambettaThe Sicilian Mafia: the business of private protectionpage 209
- ^William Henry Davenport AdamsThe queen of the Adriatic: or, Venice past and presentpage 239
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