While in Palermo, this was one of the stops our food guide took us to in order to have its famous spleen sandwich. The sandwich here is served slightly different than other locations as the meat is sliced very thin and its topped with shredded cheese. At first we were a little nervous about trying the sandwich but after the first bite i was pleasantly surprised that the cheese really cut organ taste of the spleen. In addition the thinly sliced meat gave it a good balance between the meat to fat ratio. I know a lot of people in our food group were apprehensive about trying it but to be honest my wife and I are pretty open to all types of food and our motto is that will always try something once.

All around one stop for a myriad of local dishes and snacks, including an excellent pani ca meusa. There is also an excellent enoteca across the way. ​

This review deserves a thick passionate Italian accent! Cue accordian music please. We were greeted like old friends by the owner and baker. This was not pizza, it was the most authentic focaccia..ever. The focaccia was fluffy, airy and crispy on the outside. it had just enough olive oil, salt and spices, we tried a few flavors to get a good feel for the flavor combinations. The result was a dream in my mouth! This experience elevated my definition of Sicilian sliced pizza and left me with a longing to go back whenever I am close to Berkeley.

The First Restaurant Experience in Sicily Served Food & Some "Godfather History" I ate at the main branch of restaurant that is known for being one of the first and, for many years, an establishment that stood up against the Mafia and Cosa Nostra. Antica Focacceria's two owners stood against the Mob by refusing to pay the 'pizzu', or protection money. According to Michelin Star Chef #giorgiolocatelli , the consequence is even in recent years, the owners were in exile. Now settled in a confidential place in mainland Italy, they fortuitously and successfully managed the expansion of this Sicilian restaurant all over Italy. Proudly supportive, I sat at the very first branch of the restaurant, the gutsy one that courageously said no to mob bullying, the original Antica Focacceria San Francesco . And I went twice, too. On my plate: panele, all sorts of arancine #supportlocal #sicilianfood #sicilianrestaurant #sicilyunpacked #curious_eater #andrewgrahamdixon #giorgiolocatelli #palermosicily

The old school food and atmosphere was amazing. This gem is situated in the square in front of an old church. The restaurant boasts old school Sicilian recipes.

"Always ready, all day." Palermo is known for its street food, and Antica Focacceria San Francesco is a centuries-old, historic restaurant to try out the classics. Most of the items were preprepared, displayed behind the counter, and reheated to order, and the Schiticchio Vucciria was a variety platter that came with some of everything! The panelle were flat, rectangular fried flatbreads made of chickpea flour; the cazzilli di patate were oval-shaped fritters made of mashed potatoes; the sfinciuni was a thick, puffy, rectangular yeasted bread topped with onions, anchovies, and tomato (kind of a cross between focaccia and pizza); and the arancinette were mini fritters made of cooked rice--one fritter was stuffed with ham and mozzarella, one with ragu and green peas. But my favorite parts of the plate were the Focaccina Maritata and the caponata. The Focaccina Maritata was a mini sandwich made with calf spleen, caciocavallo, and ricotta in a round seeded roll. Definitely not for the squeamish eater, the sliced calf spleen (milza) was dished out from a huge boiling vat, and the shredded caciocavallo cheese added just the right touch of saltiness to the sandwich. The caponata was a refreshing, sweet, savory, sour, soft, crunchy, nutty mixture of cooked eggplant, tomato, celery, and almonds that made for the perfect side dish. Overall, this was a great casual eatery with super friendly service and unbelievable value prices!

An historic restaurant with a large area of outdoor seating in a beautifully lit piazza in front of the church of San Francesco. While considered perhaps a bit touristy by locals, we enjoyed a great meal in mid September while sitting outside. An institution since 1834, we enjoyed a variety of local dishes including an anti pasta sampler which was a great way to try a variety of specialties from arancini to focaccia to croquettes. We also liked the pistachio shrimp pasta and the baked ring-shaped pasta with a ragu sauce. Well-worn English menus were provide and the English skills of the waiters were decent here. Prices were very reasonable with our meal costing around €115 for 4 with a nice bottle of red wine from Etna. Recommended

Very nice place at night. Not expensive at all, great dishes and good quality! Tipical Sicilian food. The staff is cordial.