Word is Dario Genovam, the owner of Ozio Gastronomico, is the one who brought high-quality, Neapolitan pizza making to Palermo, having consulted on several pizzerias and personally trained many of the local pizzaioli in town. Menu descriptions might seem long-winded, mentioning the provenance of each ingredient, but it shows that they consciously source and select each element with care.
Try his spin on the local street food focaccia sfincione made with ricotta from the village of Gangi, tuna bottarga from Marzamemi, breadcrumbs, lemon zest, and stewed onions. It’s a bit outside the city center, but worth the effort to get there—take the bus that runs up Via Libertà.
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