A Palermo market class should feel awake from the first minute. The sell is color, sound, produce, and the handoff from street food to a home kitchen.
The ideal menu is recognizable but not tired: caponata for sweet-sour structure, arancine for technique, panelle for street-food context, and cannoli or seasonal fruit for the finish.
This is also the cleanest bridge into the cookbook. Every guest leaves with recipes, pantry substitutions, and a reason to buy the book instead of letting the memory fade.
