Gambero Rosso awards '3 Spicchi' to the best Pizzerias in Sicily

The pizza, an undisputed symbol of the Italian culinary tradition, is a dish that, in Sicily, acquires unique nuances thanks to the combination of high-quality local ingredients and a gastronomic tradition that knows how to enhance the flavours of the land and sea.

In the 12th edition of the guide Pizzerias of Italy 2025 of Gambero Rosso, Sicily is confirmed as a protagonist of the national gastronomic scene, with no less than 62 pizzerias awarded for the excellence of their creations. The guide assigns the prestigious Spicchi for pizzerias al piatto and the Rotelle for take-away or by the slice, evaluating quality of ingredients, craftsmanship and innovation.

In Sicily, six pizzerias have been awarded the Tre Spicchiestablishing themselves as a true reference point for lovers of good pizza:

• Saccharum in Altavilla Milicia: excellent fritters, you can indulge in pizzettas, sfincioni in territorial variations, panzerotti, ‘spick & crock’ simple or double, pizzas with a crispy bite and to eat with your hands, and Gioacchino's pizzas.
• Ammodo – La Pizza di Daniele Vaccarella in Palermoeight doughs, from traditional to Trinacria (a patented blend with Tumminia wheat), from contemporary to gluten free. Each type has a raison d'être along with the seasonings.
• Archestrato di Gela in PalermoRascapignate starters set the scene for the 20 seasonal pizzas, with more than 80 per cent products from the short supply chain. The dough is a blend of organically evolved, ripened and temperature-controlled flour. 
• L’Orso in MessinaEach pizza is truly special, the dough is tasty and fragrant, made from stone-ground whole wheat flour with high hydration and long maturation. Cereal and crispy 100 Ore are also available.
• Da Clara in Venetico: very high-hydration, long-rising doughs that are light and fluffy serve as the perfect base for pizzas, inspired by tradition or creativity, that impress with their harmony and sharpness of flavour.
• Piano B in SiracusaBalance, digestibility and gluttony are the three pillars on which the menu is based, offering a wide range of seasonal ingredients.

In addition, there is a pizzeria that has been awarded the Tre Rotellereserved for excellence among pizzerias by the slice and take-away:

• L’Orso in Teglia in Messinathe spin-off of the pizzeria L'Orso, is a format dedicated to Roman pan pizza. The dough, the result of many studies on leavening by pizzaiolo Matteo La Spada, is thin but soft, made crispy enough by the final baking. The assortment of proposals is remarkable and varies frequently, the toppings are of great quality and favour local products and flavours.

Among the guide's most eagerly awaited awards is the Premio Speciale Le Pizze dell’Annotitle obtained by the pizzeria Ozio Gastronomico of Palermo with its innovative Sfincione Fenicio. This masterpiece pays homage to the white sfincione, a traditional Sicilian classic, enriched with excellent ingredients such as ricotta from Gangi, stewed Giarratana onion, white breadcrumbs, Marzamemi botargo, lemon zest and organic extra virgin olive oil. A dish that perfectly embodies the philosophy of Sicilian cuisine: enhancing the territory and its unique products.