The food and wine of the province of Palermo is an explosion of flavors that condenses centuries of rule, where Arab, Norman, and Spanish influences blend in what is considered the world capital of street food.
It is a cuisine that celebrates contrasts, famous for its skillful use of sweet and sour and its ability to transform "humble" ingredients into masterpieces of aristocratic complexity.

Palermo is an open-air stage where food is consumed on the street, savouring delicacies such as arancina, sfincione, sandwiches with panelle and crocchè, or spleen.

The province offers extraordinary raw materials ranging from the sea to the mountains.
From the hills come excellent products such as Provola delle Madonie and pecorino cheese, often produced in contexts of heroic agriculture.
Castelbuono is famous for its production of manna, extracted from ash trees, an ancient and extremely rare natural sweetener.

The Palermo cuisine alternates baroque and complex dishes with legendary desserts such as Pasta with sardines and Sicilian Cassata, along with Cannoli with strictly sheep's ricotta.

The province of Palermo boasts prestigious wine-growing areas, such as the Monreale and Camporeale areas.