Pizzerie Eccellenti 2020
Ciccio passami l’olio
In the historical center of Palermo, Ciccio passami l’Olio offers good pizzas and a vast choice of traditional dishes. There are three types of doughs made from kamut flour, from antique Sicilian grain (Tumminia, Russello and Majorca) and from “Four Seasons” flour. The lengthy leavening renders the pizza digestible, and the good raw ingredients, which are combined with creativity, make the experience more than pleasurable. They have selected top quality ingredients such as the buffalo-milk mozzarella from Padula, Neapolitan friarielli and Parma prosciutto which has been cured for 36 months. The fried pizza is delicious, the classic pizzas are also a must. The wine cellar is concentrated on Sicilian products, but it is adequate. The beer list is also interesting, and the dessert menu is good. The staff is friendly and swift.