{"id":6172,"date":"2017-06-29T16:17:29","date_gmt":"2017-06-29T14:17:29","guid":{"rendered":"https:\/\/volare.volotea.com\/?post_type=inspiracion&p=6172"},"modified":"2017-07-20T17:22:31","modified_gmt":"2017-07-20T15:22:31","slug":"degustation-a-palerme","status":"publish","type":"inspiracion","link":"https:\/\/volare.volotea.com\/fr\/villes\/palerme\/degustation-a-palerme\/","title":{"rendered":"D\u00e9gustation \u00e0 Palerme"},"content":{"rendered":"

Gastronomie et \u0153nologie constituent, \u00e0 elles seules, une bonne raison de venir en Sicile et \u00e0 Palerme.<\/p>\n

Nombreux sont les \u00e9tablissements qui permettent de d\u00e9couvrir toute une vari\u00e9t\u00e9 de couleurs, de parfums et saveurs, \u00e0 travers un large choix de menus et produits locaux.<\/p>\n

FROMAGES ET GOURMANDISES \u00c0 LA DROGHERIA DEL BUON GUSTO<\/a><\/p>\n

Le jour, c\u2019est une charcuterie situ\u00e9e via Nicol\u00f2 Garzilli, une parall\u00e8le de la via Libert\u00e0 en centre-ville\u00a0; \u00e0 partir d\u2019une certaine heure, on peut y d\u00e9guster de d\u00e9licieuses planches de charcuteries et fromages, savamment assortis et pr\u00e9sent\u00e9s d\u2019une fa\u00e7on tr\u00e8s \u00e9l\u00e9gante et originale. Amateurs de fromages siciliens, pr\u00e9parez-vous\u00a0! Entre Cosacavaddu ibleo, Pecorino, Piacentino ennese, Tuma persa, Vastedda de la Vall\u00e9e du Belice, Maiorchino, sans oublier la ricotta sal\u00e9e, vous n\u2019aurez que l\u2019embarras du choix ! Des fromages qui se marieront parfaitement \u00e0 la charcuterie \u00e0 base de porc noir des Nebrodi, \u00e0 la saucisse, \u00e0 la fellata et \u00e0 bien d\u2019autres d\u00e9lices encore. Posez toutes vos questions \u00e0 Toti Ballotta, le patron, qui saura stimuler vos papilles comme personne\u00a0!<\/p>\n

D\u00c9GUSTATIONS DE VINS CHEZ VINO VERITAS<\/a><\/p>\n

Via Sammartino, partez \u00e0 la d\u00e9couverte des vins autochtones siciliens au cours de l\u2019une des d\u00e9gustations de vins r\u00e9guli\u00e8rement organis\u00e9es. Si les c\u00e9pages rouges comme le c\u00e9l\u00e8bre Nero d\u2019Avola (un peu trop r\u00e9pandu \u00e0 mon go\u00fbt), le Nerello mascalese et cappuccio et le Cerasuolo di Vittoria sont des incontournables, vous ne pourrez en aucun cas faire l\u2019impasse sur le Perricone. C\u00e9l\u00e8bre par le pass\u00e9, il fait son grand retour sur nos tables ! Quant aux blancs, Grillo, Catarratto, Carricante, Damaschino, Grecanico et Inzolia, ils sauront rafra\u00eechir vos soir\u00e9es… Et pour terminer votre repas, que diriez-vous d\u2019un Malvasia ou d\u2019un Zibibbo. Le tout \u00e0 consommer bien s\u00fbr avec mod\u00e9ration. \ud83d\ude42<\/p>\n

G\u00c2TEAUX LOCAUX CHEZ I PECCATUCCI DI MAMMA ANDREA<\/a><\/p>\n

Outre les cannoli et cassate, ici, via Principe di Scordia, on d\u00e9guste surtout des confitures d\u2019agrumes, des fruits enrob\u00e9s de chocolat fondant, des conserves et biscuits. Un conseil\u00a0? Go\u00fbtez aux Peccatucci : des pralines moelleuses \u00e0 base d\u2019amandes, recouvertes de pistache ou de noix de coco, ou au chocolat saupoudr\u00e9es de sucre de canne ou de noisettes. Rien \u00e0 envier \u00e0 la tradition p\u00e2tissi\u00e8re d\u2019Europe centrale\u00a0!<\/p>\n

LES GLACES DE LA KALA<\/a><\/p>\n

L\u2019un des moyens de survivre \u00e0 une journ\u00e9e balay\u00e9e par le Sirocco, le vent chaud qui vient d\u2019Afrique, c\u2019est bien une glace artisanale ! A proximit\u00e9 de la Cala, la baie abritant de magnifiques bateaux, il y a trois fa\u00e7ons de manger une glace : le petit pot (de diff\u00e9rentes tailles), le c\u00f4ne traditionnel et la brioche, moelleuse et parfum\u00e9e, \u00e0 fourrer. La Kala a m\u00eame remport\u00e9 un prix pour son parfum figues et noix. A d\u00e9guster sans plus attendre\u00a0!<\/p>\n

LE POULPE DE CALOGERO<\/a><\/p>\n

Si vous avez le c\u0153ur \u00e0 manger un poulpe apr\u00e8s l’avoir vu bouger (il est, g\u00e9n\u00e9ralement, frais), l\u2019\u00e9tablissement Calogero \u00e0 Mondello, la station baln\u00e9aire de Palerme, est une \u00e9tape oblig\u00e9e. Si les palermitains le mangent en hors-d’\u0153uvre, il est aussi consid\u00e9r\u00e9 comme l\u2019un des symboles de la cuisine de rue puisque vous pouvez \u00e9galement le manger debout avant de rentrer de la plage. Le poulpe bouilli est servi chaud et agr\u00e9ment\u00e9 de jus de citron.<\/p>\n","protected":false},"excerpt":{"rendered":"

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