Falcone–Borsellino Airport

Palermo's Falcone–Borsellino Airport may not be the largest hub in Italy, but it punches well above its weight when it comes to pre-flight eating. The main departures hall on the upper level houses a solid mix of cafés and casual sit-down spots, with the standout being the Sicilian-focused bar counters where you can grab an honest arancina — the local, feminine-article version of the fried rice ball — alongside a proper espresso without any of the tourist markup you might fear.

For something more substantial before a long flight, look for the Ristorante area past security, where the kitchen leans into regional pride with dishes like pasta alla Norma, sarde a beccafico, and panelle — the chickpea fritters that are pure Palermo street food elevated into a snackable airside moment. Pair any of these with a glass of Nero d'Avola or a refreshing Etna Bianco and you'll feel like you've squeezed one last genuine Sicilian meal into the trip before the boarding announcement pulls you away.

Breakfast is genuinely worth arriving early for. Sicilian airport mornings mean brioche col tuppo — that soft, pillowy bun with its little topknot — filled with gelato or pistachio cream, served alongside granita di caffè with a cloud of whipped cream on top. It's the kind of breakfast that makes continental Europe's butter-and-jam offerings feel deeply inadequate. Staff at the bar counters are used to travellers and will cheerfully help you navigate the ritual if it's your first time ordering like a local.