Ammodo
Ammodo is the Palermo address where the city's two pizza traditions are priced side by side: Daniele Vaccarella's menu runs six named doughs built on Sicilian durum (Russello, Tumminia, bianco madonita) and live lievito madre, and the antipasti carry a sfincione bagherese at 12 euro among the round pizzas. Vincenzo Pagano's 2024 review sets out each dough in the pizzeria's own words and records the oven as an open-mouth electric Moretti Neapolis. Vaccarella came to his own place after the research he had been doing since 2010 on slow maturation, lievito madre and ancient grains, work that a 2018 PalermoToday report describes while La Braciera's owner Antonio Cottone is quoted calling him 'il nostro Daniele Vaccarella'.
No photograph published for Ammodo yet.
Why it is here
Ammodo is the Palermo address where the city's two pizza traditions are priced side by side: Daniele Vaccarella's menu runs six named doughs built on Sicilian durum (Russello, Tumminia, bianco madonita) and live lievito madre, and the antipasti carry a sfincione bagherese at 12 euro among the round pizzas. Vincenzo Pagano's 2024 review sets out each dough in the pizzeria's own words and records the oven as an open-mouth electric Moretti Neapolis. Vaccarella came to his own place after the research he had been doing since 2010 on slow maturation, lievito madre and ancient grains, work that a 2018 PalermoToday report describes while La Braciera's owner Antonio Cottone is quoted calling him 'il nostro Daniele Vaccarella'.
What to order
Sfincione bagherese (12 EUR); pizza Pantesca on the Il Maestro dough