Ciccio passami l’olio
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In the heart of old Palermo, this pizzeria distinguishes itself for its research into the raw materials it uses. They are high quality. The mozzarella, the ricotta and the burrata are made from buffalo milk (and are supplied daily from Padula); the oil is extra-virgin olive oil from Biancolilla and Nocellara; the prosciutto is from Parma; the bottarga is from Trapano. There are three types of doughs made with a long leavening period: one with kamut flour, another with whole grain flour from Tumminia, Russello and Majorca, and another with “quattro stagioni” (four seasons) flour. A characteristic that is common to all of the pizzas is their softness and digestibility. The fried pizzas are very good, as are the classics. The service is courteous even if a bit disorganized during the rush (Saturday evenings). There is a decent selection of Sicilian wines and craft beers.