Then the works were a little delayed, with the official opening on the 16th of July. Little does it matter.

Many of our readers will be familiar with this establishment, for now only from Palermo. For the others, here is a brief summary of the previous episodes.

Archestratus of Gela was a Siceliote poet (a term that indicates the inhabitants of the Greek poleis of Sicily) who lived in the second half of the 4th century B.C. and who also wrote about wine, fish and flour. A new restaurant in Palermo was dedicated to him in 2015 by Edoardo Chifari, the creator of the project and patron with his wife Adriana and sons Pierangelo and Giordana: the Chifaris thus added a new branch of interest to an intense entrepreneurial activity that saw them engaged mainly in the clothing sector.

Since 2016, pizza has also appeared in the gastronomic offerings of the Palermo-based Archestrato di Gela, thanks to Pierangelo Chifari, who in the meantime had become passionate about leavening and dough.

"The project initially aimed at the bistro formula. We wanted to work only on breakfast and lunch and stay closed for dinner. In the meantime, however, my interest in pizza grew, and my first experiences were not directly professional, but of study. I dedicated myself to training, for example attending courses at the University of Pizza in Vighizzolo d'Este, where I discovered and deepened my knowledge of techniques that I would otherwise not have been able to learn. So when I returned to Palermo...”

Pierangelo Chifari tells us the story of an immediate, almost overwhelming success: “We started by making a trial run, an experiment. We didn't know how it would go: opening two evenings a week, offering pizza. It was a huge success! This is how I explained this unexpected outcome: I had returned to Palermo bringing with me the teachings of great masters of the white art, in a city that had yet to grow in terms of pizza. We represented a breath of fresh air for the city and this soon led us to open the pizzeria six days a week, in the evening. However, soon the space became too tight, so we finally set aside the breakfast and bistro formula, to concentrate only on the evening pizzeria.”


Niccolò Vecchia
source: https://www.identitagolose.it/ermes/newsletter/?id=673

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