Panelle

Panelle are a traditional Sicilian street food made from chickpea flour, a staple ingredient in Sicilian cuisine. Originating from the island of Sicily, Italy, they are a popular snack or light meal, often enjoyed as part of a *panino* (sandwich) or served with other dishes. The name "panelle" comes from the Sicilian word *pani*, meaning "bread," reflecting their flat, bread-like texture.

The preparation of panelle involves mixing chickpea flour with water, salt, and sometimes olive oil to create a thick batter. This mixture is then spread thinly on a hot griddle or pan, similar to crepes, and cooked until golden brown on both sides. The result is a crispy, savory, and slightly chewy flatbread with a mild, nutty flavor.

Panelle are commonly served in a variety of ways. A classic preparation is the *panino con le panelle*, where the flatbread is folded or layered with cured meats like *soppressata* or *capicola*, fresh vegetables such as lettuce and tomatoes, and a drizzle of olive oil. They can also be paired with *arancini*, a Sicilian risotto ball, or served as a side dish with pasta or grilled meats.

Beyond their culinary uses, panelle hold cultural significance in Sicily. They are often sold by street vendors, particularly in markets and festivals, where they are a beloved local treat. The dish reflects the island’s agricultural traditions, as chickpeas have been a dietary staple in Sicilian cuisine for centuries.

While panelle are most strongly associated with Sicily, variations of chickpea-based flatbreads exist in other Mediterranean regions, such as *farinata* in Liguria, Italy, and *socca* in Provence, France. However, panelle remain uniquely tied to Sicilian identity and gastronomy.