Panificio Ottavio Guccione
This is the Palermo forno with the most specific dough evidence of the seven bakeries the city's sfincione round-up names. Ottavio Guccione came to bread through his wife's family trade in Trapani, opened in Palermo, and rebuilt the recipes around stone-ground traditional Sicilian flours and ancient Sicilian grains with lievito madre, taking out lard for olive oil and white sugar for raw cane; the pizza is leavened twenty-four hours. Its sfincione is made in both the tall classic form and a lower one on pizza dough. Gambero Rosso's Pane e Panettieri d'Italia 2025 gave the bakery Tre Pani, which is standing rather than examination and is cited as such.
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Why it is here
This is the Palermo forno with the most specific dough evidence of the seven bakeries the city's sfincione round-up names. Ottavio Guccione came to bread through his wife's family trade in Trapani, opened in Palermo, and rebuilt the recipes around stone-ground traditional Sicilian flours and ancient Sicilian grains with lievito madre, taking out lard for olive oil and white sugar for raw cane; the pizza is leavened twenty-four hours. Its sfincione is made in both the tall classic form and a lower one on pizza dough. Gambero Rosso's Pane e Panettieri d'Italia 2025 gave the bakery Tre Pani, which is standing rather than examination and is cited as such.
What to order
Sfincione palermitano, classic tall version or the lower one on pizza dough