Situated in the heart of the historic center, which is now finally a pedestrian area, Cagliostro today is living a new life thanks to the innovative push of the new generation of the Sciarrino family.  Since 2015 the brothers Ruggero, Danilo and Marco have taken over the management in a solid manner, remodeling the interior and proposing a contemporary cuisine and a curated service.  Particular attention has been given to the baked goods, which are made according to Neapolitan tradition.  The pizzas are characterized by their digestibility, thanks to a high hydration of the white disk and to the meticulous pizza chef Marco Sciarrino.  He is very particular about the fermentation and leavening (more than 48 hours) processes of the doughs.  The proposals with Sicilian cheeses and salamis are very good:  sausage, bacon and black swine capocollo from Nebrodi, mortadella from Cinsara cows, Ragusano and DOP Piacentinu Ennese.  Every week a pizza of the day is available based on products currently in season.  There is an ample list of wines and artisan beers.