Archestrato di Gela
Archestrato di Gela is the clearest case in Palermo of pizza being a programme rather than a dish: Edoardo Chifari's project opened as a restaurant in 2015, added pizza in 2016, and since July 2018 closes at lunch and serves pizza only in the evening, each one named after a district or contrada of Gela. His son Pierangelo runs the dough. Davide Visiello, who lives and writes in Palermo, records the current main dough as 70 per cent tipo 1 flour and 30 per cent evolutionary flour; the house moved to Molino Quaglia's Petra line after testing it. Forbes Italia's first Maestri della Pizza selection, in May 2026, names Pierangelo Chifari among thirty-five, which is the most recent confirmation that he is still at the oven.
No photograph published for Archestrato di Gela yet.
Why it is here
Archestrato di Gela is the clearest case in Palermo of pizza being a programme rather than a dish: Edoardo Chifari's project opened as a restaurant in 2015, added pizza in 2016, and since July 2018 closes at lunch and serves pizza only in the evening, each one named after a district or contrada of Gela. His son Pierangelo runs the dough. Davide Visiello, who lives and writes in Palermo, records the current main dough as 70 per cent tipo 1 flour and 30 per cent evolutionary flour; the house moved to Molino Quaglia's Petra line after testing it. Forbes Italia's first Maestri della Pizza selection, in May 2026, names Pierangelo Chifari among thirty-five, which is the most recent confirmation that he is still at the oven.
What to order
Loco Barone (salsa di pomodoro siccagno, fiordilatte, alici, basilico); Molino a Vento Dop