Panificio Graziano - Carta

extraordinary surprise! delicious and abundant dishes! great value for money! I recommend cacio and pepper chips.

extraordinary service for hospitality and maintenance of the gastronomy tradition always maintaining a very high quantity

smart place where to get flavors from typical trattoria that also has restaurant dishes. all cooked fresh at the moment. excellent value for money. Ver carta

local harvest for a fast and goose working lunch. the manager is very helpful and able to advise at best. you can get rid of from first to second. correct price

fantastic pizzas, exceptional stallion. the dough is high but extremely soft and light, the condiments are balanced and the final result is crazy. high quality.

There's not much to say. always everything delicious. I recommend rustic pizza and aroma, but also much more. I never forgive. so, super super super recommended. Ver carta

high reviews have pushed us all the way to the world. arrived to taste the palermitan, during the long wait we decide to add some pizza and bread. Good bread. pizza and disappointment: the slightly mature dough has long stabilized in the stomach before digestion. high prices. sin.

too disassembly of people within the premises, inappropriate in this covid period where you need a lot of seriousness and control. buy the whimsical pizza. the capricious pizza was too full of pepper and seasoning although rich contained only mushrooms, ham and mozzarella. lack of artichokes or sausages to be a capricious. the dash was too salty and the dough was not as soft as it should have been. In fact, the aroma must present itself a soft and thick paste with a dressing that enhances the flavors of onions, of the anchovy, of the caciocavallo covered with breadcrumbs. if too salty you lose the sweetness of the onion. Unfortunately with the passing of time the quality of this place which...

the room is cozy and furnished with goto and the search for the detail. in the morning you can have together with a good coffee a great variety of sweet specialties of their production. in this period also croissants and crusttines to the frost of watermelon. at lunch there is a vast assortment of first, second and contours, typical of Sicilian cuisine, made by the mastery of the aurelium cook, the dishes vary also according to the seasons; in winter you can find: pappardelle with pork and porcini mushrooms, tortellini in broth and soups of vegetables and legumes. in summer spaghetti with cuttlefish, pappe with prawns and cherry and linguine with mussels and tenderness. fresh pasta is always... Ver carta