The range
1single chickpea flour base, beneath all four flavours
Parsley is the historic panella, the one eaten in Palermo for centuries: chickpea flour, water, salt, parsley. It is the flavour to start from if you have never tried them.
The other three come from the very same base. One aroma changes, the recipe does not: none of them is a “light” version, none takes anything away, all stay vegan and gluten free like the first.
Chickpea flour, water, salt, parsley. The historic recipe, not a comma more.
The same base, with chilli. For those who want the first bite to make itself felt.
Bolder, more Mediterranean. The one that disappears first at the table.
The only one that steps away from tradition. Fresh, citrusy, unexpected.
The label
3the seconds it takes to read it all, out loud
Most frozen foods carry an ingredient list that reads like a chemistry exam: codes, thickeners, acidity regulators, flavourings of unknown origin.
Ours fits on one line, and every word is the name of something you could have at home. In the Chilli, Garlic and Lime & ginger versions only the aroma changes: the base stays identical, and stays readable.
Ingredients
Chickpea flour·Water·Salt·Parsley
| Format | Resealable 300 g bag |
|---|---|
| Pieces per pack | 20 panelle · about 15 g each |
| Recommended cooking | Air fryer, 15 minutes straight from frozen |
| Storage | 18 months at −18 °C, without preservatives |
| Dietary profile | Vegan · gluten free · lactose free |
| Origin of raw materials | Italy, short supply chain |
This is not a list of things we took out. It is a list of things that were never there.
The test
Put them on the table without announcing anything. Nobody will ask what is in them. Nobody will say “ah, you can tell it’s gluten free”. They will simply eat them — because that is exactly what millions of people in Sicily have done for a thousand years, without knowing they were eating a gluten-free product.
Then, if you like, you can tell them afterwards.
Cooking
15minutes in an air fryer, straight from frozen
Panelle were born in a pan of hot oil, and that is where they are at their best. But it is no longer the only way.
In an air fryer, straight from frozen, they stay crisp outside and soft inside exactly as they should be — no frying oil, no smell in the house, no pan to wash. A street food born a thousand years ago that fits into a Wednesday-evening dinner.
Air fryer
15 min
Same crispness, same flavour, no frying oil. From frozen, no preheating.
Pan
4 min
The Palermo method. Hot oil, two minutes per side, kitchen paper and lemon.
Oven
15 min
The easiest when there are many of you: one tray, the whole pack, no watching over it.
Take as many as you want out of the freezer. No thawing, no waiting. The rest stay put.
Air fryer, pan or oven. Always straight from frozen.
Hot, with a squeeze of lemon. In bread, if you want to do it properly.