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Pizzeria

Cortile Sollima

Pizzas named after the courtyards of Palermo.

Address
Via Calascibetta 12, Palermo
Opening hours
Every evening, 19:00-23:00
Rating
4.1 from 435 Google reviews

Every evening from 19:00

Relief print of a stone archway opening onto a courtyard with tables and lit lanterns

The courtyards

Cortile Sclafani

Palazzo Sclafani1330Le Gialle

Yellow Pachino datterino, fiordilatte from Belmonte Mezzagno, smoked cooked ham, dried red tomato, fresh ricotta, black olive powder.

Beside the cathedral.

Cortile del Secco

Cortile del SeccoLe Pistacchiose

Bronte pistachio pesto, prosciutto crudo, confit datterini, burrata, basil.

A courtyard off the old town.

Cortile Sambuca

Palazzo Sambuca1778

Barlotti buffalo mozzarella, pan-fried porcini, 24-month Parma ham, 24-month Parmigiano Reggiano.

On via Alloro.

Cortile Lattarini

Mercato dei LattariniLe Pistacchiose

Stracciatella, Bronte pistachio pesto, salmon, lemon zest.

Palermo's oldest market square.

Cortile Abatellis

Palazzo Abatellis1490Le Gialle

Yellow datterino, fiordilatte, prosciutto crudo, basil, pearls of extra virgin olive oil. Everything goes on raw, after the bake.

On via Alloro.

Relief print of the mouth of a wood-fired oven, flames standing over a bed of embers

At the oven

«There is no culture of women in pizzerias here.»

«non c'è questa cultura della donna in pizzeria»

Cesare Falsone, Cronache di Gusto, 5 June 2024
  • Giulia Giammona

    At the oven

    «When Cesare asked me to help him make the pizza I had no doubts, and now it has become a real passion.»
    «quando Cesare mi ha chiesto di aiutarlo a fare la pizza non ho avuto dubbi e adesso è diventata una vera e propria passione»
  • Miriam Scozzari

    At the oven

    «We really are a good team.»
    «siamo davvero una bella squadra»
  • Eugenia Di Gregorio

    In the kitchen

«It's the best dough I have ever tried.»
«È l'impasto più buono che abbia mai provato»Chiara Lo Bartolo, Google review, on the gluten-free dough

The dough

Classico

Three Petra flours, type 0 and type 1 with a little wholemeal. Rises 36 to 48 hours. Hydration around 70%.

Integrale

Sicilian durum wheat: Senatore Cappelli and Russello.

Senza glutine

Cesare Falsone makes the doughs

«A real 48-hour rise.»
«lievitazione VERA da 48h» · nico sorge, Google review

Find us

Via Calascibetta 12

90133 Palermo

Hours
Monday to Sunday, 19:00-23:00
Closed in August.
  • Wheelchair-accessible entrance, seating and toilet
  • High chairs
  • Free street parking
  • Cards and contactless
  • Dine in, takeaway and delivery
Bookings

Book a table

Tell us when you would like to come and we will confirm.

Open
Every evening, 19:00-23:00
Closed in August.

Call us

+39 091 976 5749

Every evening, 19:00-23:00. Closed in August.

Address
Via Calascibetta 12
90133 Palermo

Or write

Write to us and we will get back to you.