Ciccio Passami l'Olio, Traditional pizzeria in Piazza Magione, Palermo, Italy.
Ciccio Passami l'Olio is a pizzeria near the medieval Magione church with two dining spaces where stone walls and wooden beams meet contemporary furnishings. The space blends architectural elements from different periods in Palermo's development, creating rooms that feel both old and new at once.
The building housing the restaurant dates back several centuries and reflects different phases of the city's growth. Its structure shows how Palermo developed over time through changing architectural styles and urban expansion.
The kitchen sources ingredients directly from Sicilian farmers, using traditional grain varieties like Tumminia and Kanut that have grown in this region for generations. This approach keeps the menu connected to how people here have always eaten and what the land produces.
The restaurant takes reservations through its website and delivers to addresses in central Palermo through food delivery apps. It helps to check opening hours ahead of time and confirm availability before visiting, especially during busy periods.
Each pizza dough ferments for 48 hours using different flour combinations, giving each pizza its own texture and taste. This slow process takes time and effort, but the varying results in flavor and feel across the menu set it apart from typical pizzerias.
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