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Then, there‚s the food, a wholesome starter to Sicilian cuisine ‚ skewered octopus after hours at the Vucciria market, arancini to everywhere and inventive Sicilian pizza at Tondo (try the pistachio, burrata and prosciutto or the more traditional anchovy, caramelised onion, ricotta and bread crumbs). For your sweet tooth, there is pistachio gelato in brioche from the eponymous Briosci√†, and for late-night snacking pick up a pane con panelle (a fried chickpea fritter, croquette and eggplant squished into a white roll) from the institutional Franco u Vastiddaru. Palermo‚s allure lies in its grandiosely chequered path, a triumphant survivor of invasion, bombing and insidious crime, where most things beautiful are also a little grimy.]