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.
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Every evening from 19:00

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 SeccoLe Pistacchiose
Bronte pistachio pesto, prosciutto crudo, confit datterini, burrata, basil.
A courtyard off the old town.
Palazzo Sambuca1778
Barlotti buffalo mozzarella, pan-fried porcini, 24-month Parma ham, 24-month Parmigiano Reggiano.
On via Alloro.
Mercato dei LattariniLe Pistacchiose
Stracciatella, Bronte pistachio pesto, salmon, lemon zest.
Palermo's oldest market square.
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.

«There is no culture of women in pizzerias here.»
«non c'è questa cultura della donna in pizzeria»
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.»
At the oven
«We really are a good team.»
In the kitchen
«It's the best dough I have ever tried.»
Three Petra flours, type 0 and type 1 with a little wholemeal. Rises 36 to 48 hours. Hydration around 70%.
Sicilian durum wheat: Senatore Cappelli and Russello.
Cesare Falsone makes the doughs
«A real 48-hour rise.»
Via Calascibetta 12
90133 Palermo
Tell us when you would like to come and we will confirm.
Every evening, 19:00-23:00. Closed in August.
Write to us and we will get back to you.