The pani ca meusa (in English bread with spleen) is a soft focaccia filled with spleen, lung and other offals of calf that are cooked slowly in traditional big pot full of lard. The pani ca meusa is eaten hot and it’s served with pepper and lemon slice and in this case it’s called schettu (that means without other condiments) or with caciocavallo cheese and ricotta and it’s called maritatu (that means married, because it’s matched with cheeses).
The pani ca meusa is lergely consumed in Palermo but almost none knows its origin: it’s seems infact that the focaccia filled with offals derives from an ancient Jewish recipe forgotten after that Jewish were expelled around 1500 but it reproposed by Palermitan people.
According to kasherùt butchery infact the ritual butcher didn’t collect salay, therefore he withheld offals and whit which arranged a stuffing that he resold to obtain earnings.
The pane con panelle e cazzilli (called also crocché) is a soft bread, similar to that of pani ca meusa, filled with fried ceces farinata generally square-shaped or rounded (panelle) and fries potatoes ball seasoned with parsley or mint (cazzilli or chrocché).
Giuseppe Pitrè reports that originally panelle and cazzilli were fried during Christmas festivity by working-class that didnt’t afford fishes. In ancient times this food was prepared in December and expecially for Christmas, today in Palermo it’s consumed during all year.
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