Before pizza had a name, Palermo had sfincione — tray-baked bread topped with onion, tomato paste, anchovies, cheese, and breadcrumbs. It fed workers, came from convents and carts, and survives today unchanged. Structurally, it’s closer to Detroit-style than Neapolitan: fermented dough, crisp base, edge-to-edge topping.

With sourdough sfincione, drink sicilian wine: wild yeast, native grapes, no filtration. Made like it was centuries ago, because it still works. This is Lindy food: not revived, just never replaced. 

Giuseppe Oliva bakes the way his father Leonardo has for 50 years at Da Nana, their family bakery in Balestrate, Palermo Province. No shortcuts. No spin. Just the old way, with faith in time.

(Ticket for one sfincione and one glass of sicilian wine)

Thick, airy base loaded with tomato sauce, red onions, a touch of anchovy paste, oregano, and a blend of pecorino & Primo Sale cheeses. Named for its “sponge” texture: Simple and real.

Tomato sauce, prosciutto cotto, and creamy buffalo mozzarella. Everyone loves it, especially the kids.

For those craving an umami adventure: earthy wild chanterelles, fresh leek pesto, and Primo Sale cheese. It’s rustic, it´s different.

The classic slice featuring spicy salami, melty cheese, and rich tomato sauce. The kind of pizza that surprises you by just doing it right.

Named after Bonifato Mountain, on the slope of which is our hometown Alcamo. This one brings together tomato sauce, olives, garlic, and wild oregano hand-picked straight from the mountain. Seriously tasty.

Layered flavors with preserved wild garlic, fresh house-made cheese, and savory mortadella. A laid-back vibe that still packs a punch.

A crisp pastry OVERLOADED with smooth cream and tangy lemon curd. Japanese konbini favorite.

Classic coffee-soaked sponge cake with rich mascarpone cream. ≈250g

The whole tart (750g), made with 80% dark chocolate (Mayan Red variety, light roasting) — naturally fruity, with notes of berries and a clean, slightly acidic finish.

Dough is made from Sicilian tipo 1 flour, pizzuta almonds, eggs, butter, and a touch of Danish honey.

No added sugar.

Extra virgin olive oil is our everyday liquid gold. It is made from Cerasuola and Biancolilla olives cultivated by our friend Peppe, whose family has been planting olive trees throughout the Monte Bonifato region for generations. Perfect for cooking or drizzling over your dishes. We use is on every pizza we bake, on every dish we cook.

250 ml

Organic heirloom Brigate tomatoes grown the Siccagno way (no irrigation) at 450 meters above sea level in western Sicily. Hand-harvested in July 2024, it’s as fresh as it gets. We use it on all of our pizzas. 680g

A slow-simmered sauce with organic Danish beef, tomatoes, carrots, celery, and onion. It’s like comfort in a bag that takes your pasta nights up a notch. Sharing with you our staff food really. ≈250g

Organic rib-eye from danish responsible farmers. We receive the whole train and detail it for you in our kitchen. ≈250g

Classic salame from Felino, Parma — IGP protected. Made with 70% lean pork shoulder and 30% selected fat. Medium-coarse grind.≈100g

Made in Bologna by the only producer left in the city — and all they make is mortadella. Seriously, one product.

Simona and Francesco Scapin grew up behind the counter of their father Silvio’s butcher shop, and in 2015, they launched their own project: crafting authentic mortadella with artisanal care and respect for tradition. ≈100g

Certified organic.

Saison de Dottignies, a high-fermenting saison, showcases Brouwerij De Ranke's dedication to traditional Belgian farmhouse ales.

This amber-colored beer boasts a complex malt profile, balanced by a generous hopping schedule. The result is a full-bodied yet highly drinkable ale, characterized by pronounced bitterness and thirst-quenching qualities typical of the saison style.

5,5% ABV

0,33 l

Guldenberg, a tripel-style abbey ale, exemplifies the rich brewing traditions of Belgium.

Crafted by Brouwerij De Ranke, this blond beer is brewed with pale malt and candy sugar. Its distinctive bitterness and aroma are derived from Hallertau hops, utilized both during brewing and through dry-hopping techniques.

Guldenberg offers a full-bodied experience that balances sweet and bitter notes, with a unique soft-bitter taste and aroma.

8,0% ABV

0,33l

Kriek De Ranke, an unsweetened cherry beer of mixed fermentation, offers a distinctive and authentic Belgian kriek experience.

This unique brew is crafted by blending old Flemish ale, lambic, and 25 kilograms of sour cherries per hectoliter. The cherries are steeped for six months, imparting a full cherry flavor with gentle oaky notes from oak-aging.

pH : 3,5

7,0% ABV

0,75 l

Mukè is a light, juicy Cabernet Sauvignon that breaks the mold by thriving in Sicily's unique terroir. This organic wine offers vibrant mineral notes, cherry flavors, and soft tannins. It's crafted from two distinct vineyards: one rooted in Pleistocene clays ripening in early August, and another on calcarenitic marl maturing in late September. The first vineyard's grapes undergo a 10-day whole-bunch maceration, while the second's experience a brief two-day maceration before fermentation completes off the skins.

13.0% ABV

0.75 l

Kapo is a red blend of Nero d'Avola and Nerello Mascalese, co-planted on clay-limestone soils in the Capofeto parcel. Hand-harvested in mid-September, the grapes undergo 20 days of skin contact with spontaneous fermentation, untouched during the process. After gentle pressing, the wine rests for three years in stainless steel, followed by a year of bottle aging. The result is a deep, complex wine with velvety tannins, rich blackberry and cherry notes, and hints of dark chocolate and cardamom. Best enjoyed with time to breathe, revealing its full aromatic depth. It pairs excellently with pizza topped with prosciutto.

13.0% ABV

0.75 l

Sinfonia di Bianco is a white wine crafted by Sicilian winemaker Alessandro Viola, showcasing the indigenous Grillo grape from the Alcamese hinterland, with vineyards reaching elevations up to 700 meters on the slopes of Monte Bonifato. The grapes undergo a three-day skin maceration, imparting a lightly textured, orange-wine style. Aging for seven months in chestnut barrels adds depth and complexity. The flavor profile includes fresh, saline notes, hints of citrus, dried stone fruits, and subtle earthiness.

13% ABV

0.75 l

Egesta, a complex orange wine, showcases the unique character of Sicily's Grillo grape.

Cultivated organically in the Alcamo region, the Grillo grapes undergo spontaneous fermentation with whole-cluster maceration in stainless steel tanks for six to seven months. The wine is bottled unfiltered, without added sulfur dioxide.

Egesta presents Mediterranean aromas with notes of dried fruit and maquis. On the palate, it offers warmth, salinity, and a substantial body balanced by lively acidity and subtle tannins.

13.5% ABV

0.75 l

Fuitina Bianco is a white wine from western Sicily, crafted by brothers Salvatore and Gabriele Bertolino. Made from 100% Catarratto grown in Marsala’s Contrada Pellegrino at 50 meters above sea level, the grapes are hand-harvested and undergo a three-day skin maceration with spontaneous fermentation. Aging for eight months on fine lees in steel preserves its freshness and texture. The wine shows bright citrus, floral notes, and a savory, saline finish.

12.5% ABV

0.75 l