93° award 2019
Ciccio passami l’olio
pizzeria
Premium
stile:
Napoletano
Nel cuore della vecchia Palermo questa pizzeria si distingue per la ricerca delle materie prime: di qualità. La mozzarella, la ricotta e la burrata sono quelle di Bufala (provenienti giornalmente da Padula); l'olio è extravergine d'oliva da Biancolilla e Nocellara; il Prosciutto Crudo è di Parma; la Bottarga è trapanese. Tre sono invece le tipologie degli impasti a lunga lievitazione: quello a base di farina di Kamut, quello di farina integrale di Tumminia, Russello e Majorca, e quello di farina "quattro stagioni". Caratteristica comune a tutte le pizze sofficità e digeribilità. Molto buone le pizze fritte; non da meno le classiche. Servizio cortese, seppur disordinato nei momenti di picco (il sabato sera). Discreta selezione di vini siciliani e birre artigianali.
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.
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.
da 15 euro a 25 euro
Ciccio Passami l'Olio, Via Castrofilippo, Palermo, PA, Italia
distanza:
durata:
durata:
giorno di chiusura: mai
GLI ORARI POTREBBERO SUBIRE VARIAZIONI A CAUSA DELL'EMERGENZA CORONAVIRUS
variabili
338 909 5598 - 091 616 7109
Presente (fino a 10)
Di pregio (da 6 a 10)
no
link
pizza da asporto
metodi di pagamento accettati:
