The story
In Palermo’s bustling street-food scene, Pane e Meusa al Chioschetto stands out as a proud purveyor of the classic *panino con la meusa* — a sandwich of boiled spleen, ricotta, and caciocavallo. This old-school, no-frills chioschetto has earned a dedicated local following for its straightforward execution of the Sicilian staple.
Food reviewer Franchino Er Criminale ranks this sandwich as “excellent” and ties it with Porta Carbone for the best in Palermo. The standout detail? A “unique lemon twist,” a bright, acidic flourish that lifts the rich, savory filling. For anyone chasing Palermo’s iconic street food, this spot is a genuine contender.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 1 dish mentions say about the food
“This changes everything. First of all, the bread is a 'tartaruga' cut in half lengthwise — different from all the others. They put a paper sheet under the spleen so the bread doesn't get too soaked, then remove it. They asked if I wanted lemon, I said yes, so they squeezed lemon on top. The spleen has a nice colour and good cooking. The bread is hollowed out like at Porta Carbone. Taste-wise, it's the best I've had so far — the lemon gives it an extra push, it's more flavourful, the bread is better too. The only downside is the bread shape makes it fall apart when you bite. At €3, it's tied with Porta Carbone as the best in this tour. I'd give it a 9, same as Porta Carbone, but it's penalised by the location (near the station instead of by the sea). I recommend asking for lemon if they offer it — it adds a savoury and sour kick that balances everything.”
What creators say
1 creator has covered Pane e Meusa al Chioschetto. Most active: Franchino Er Criminale
Excellent sandwich tied with Porta Carbone as the best in Palermo, with a unique lemon twist.
Dishes mentioned
Panino con la Meusa
This changes everything. First of all, the bread is a 'tartaruga' cut in half lengthwise — different from all the others. They put a paper sheet under the spleen so the bread doesn't get too soaked, then remove it. They asked if I wanted lemon, I said yes, so they squeezed lemon on top. The spleen has a nice colour and good cooking. The bread is hollowed out like at Porta Carbone. Taste-wise, it's the best I've had so far — the lemon gives it an extra push, it's more flavourful, the bread is better too. The only downside is the bread shape makes it fall apart when you bite. At €3, it's tied with Porta Carbone as the best in this tour. I'd give it a 9, same as Porta Carbone, but it's penalised by the location (near the station instead of by the sea). I recommend asking for lemon if they offer it — it adds a savoury and sour kick that balances everything.
