Palazzolo sausage is created using traditional methods where a whole pig is seasoned with finocchio (fennel) ground through a machine and bagged in its own intestine. Once tasted you will never be able to eat 'Walls chipolata' again.
Today, Saturday 24th November, I ate 'salsiccia di P.A.' in a traditional receipe with cauliflower and fusilli (the 'twisty' pasta). This must be a holy grail of winter pastas for sicilians, because my host, Enzo, ate two large portions.
Other fantastic receipes with this king of sausages include pasta with ragù (tomato sauce and minced veal or pieces of pork).
Another thing I had, long ago in this same town, which was truly delicious, and made by a student's housekeeper/cook, a breed known to have the culinary trads of 'sui paese' tattooed on their eyelids.
What she made was the pie known as........Impanada....(and probably brought by the spanish conquistadors) With the aforesaid salsiccia and spinach.
N.B The inventive cook, back in blighty, could probably recreate this flavour if you buy a standard mediterrean type sausage ( read: oily, grissly) and spike it with fennel or chilli seeds
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