Panificio Graziano
Graziano is the Palermo bakery that three separate guides reach for first on sfincione, and the one with a named succession behind the counter. Francesco Graziano took the family firm over in 1999 when his father Salvatore died, and told Cronache di Gusto that he deliberately keeps the recipes as they were conceived in the 1960s, sourcing aged caciocavallo palermitano, tuma and primosale rather than innovating the pizza; the bakery bakes continuously and reaches 600 kilos on a Monday. The sfincione is the piece the house makes for the Immacolata on 8 December, which in Palermo is the day the city eats it.
No photograph published for Panificio Graziano yet.
Why it is here
Graziano is the Palermo bakery that three separate guides reach for first on sfincione, and the one with a named succession behind the counter. Francesco Graziano took the family firm over in 1999 when his father Salvatore died, and told Cronache di Gusto that he deliberately keeps the recipes as they were conceived in the 1960s, sourcing aged caciocavallo palermitano, tuma and primosale rather than innovating the pizza; the bakery bakes continuously and reaches 600 kilos on a Monday. The sfincione is the piece the house makes for the Immacolata on 8 December, which in Palermo is the day the city eats it.
What to order
Sfincione; the pizzetta rustica with salame Napoli, aged caciocavallo, primosale, sliced tomato and oregano